Macaroni Souffle
Elevate your comfort food game with this irresistible Macaroni Souffle—a creative twist on the classic mac and cheese dish that’s as light and airy as it is rich and satisfying. This recipe combines perfectly cooked macaroni pasta with a luscious cheddar-Parmesan cheese sauce, enhanced by subtle hints of cayenne for a touch of warmth. The showstopping souffle texture is achieved by gently folding in whipped egg whites, creating a golden, cloud-like dish that’s baked to perfection. Perfect for an elegant dinner or a family gathering, this cheesy, crowd-pleasing casserole pairs beautifully with a crisp green salad or roasted vegetables. Ready in just under an hour, it’s a delightful way to turn pantry staples into a gourmet experience.
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Recipe Information
Ingredients
- 200 grams macaroni pasta
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.125 teaspoon cayenne pepper (optional)
- 4 pieces large eggs, separated
- 0.25 teaspoon cream of tartar
- 1 tablespoon butter (for greasing)
- 2 tablespoons bread crumbs
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring constantly, until it thickens into a smooth sauce (about 3-4 minutes).
Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese until melted and combined. Add salt, black pepper, and cayenne pepper (if using), and remove from the heat.
In a large mixing bowl, fold the cooked macaroni into the cheese sauce and mix gently to combine.
Separate the egg yolks and whites into two bowls. Beat the yolks lightly with a fork, then whisk them into the macaroni mixture.
In a clean mixing bowl, beat the egg whites with the cream of tartar using an electric hand mixer or stand mixer. Beat until stiff peaks form, but do not overmix.
Gently fold the beaten egg whites into the macaroni mixture in three additions, being careful not to deflate the whites.
Grease a 2-quart souffle dish or a deep baking dish with 1 tablespoon of butter. Sprinkle the inside with bread crumbs, tapping out the excess.
Pour the macaroni mixture into the prepared dish and smooth the top gently with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the souffle is puffed and golden on top.
Serve immediately for the best texture and flavor. Enjoy your light and fluffy macaroni souffle!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 25.7 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 1667 mg | 128% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
