Macaroni Soufflé

Macaroni Souffle

Macaroni Soufflé

I’ve been meaning to try this recipe from the “Encyclopedia of Vegetables and Vegetarian Cooking” for two years now and just never got around to it. For one, I don’t actually keep macaroni on hand at the house. Which means I have to remember to put it on the list so I buy it at the store. I’m terrible at these things. I should be more used to looking at my cookbooks to see what I’d like to make for the week and then writing down a list of all the things I need for each recipe. But my life being one of necessary frugality I usually shop by buying what’s on sale–not always what I would like to get. And so this recipe has lived in its cookbook alone, waiting patiently till my cookbook flipping coincided with a sale on macaroni at the grocery store

Macaroni Soufflé
3 oz. elbow macaroni
melted butter, to coat
3 tablespoons dried bread crumbs
4 tablespoons butter
1 teaspoon ground paprika
1/3 cup all-purpose flour
1 1/4 cups milk
6 tablespoons grated Cheddar or Gruyere cheese
4 tablespoons grated Parmesan cheese
salt and black pepper, to taste
3 eggs, separated

1. Cook the macaroni according to the package directions. Drain well and set aside.
2. Preheat the oven to 300F.
3. Brush the insides of a soufflé dish with melted butter and then coat evenly with the bread crumbs. Shake out any excess crumbs.
4. In a saucepan, bring the butter, paprika, flour and milk to a boil slowly, whisking constantly till the mixture has thickened.
5. Simmer the sauce for a minute and then remove it from the heat and stir in the cheeses till they’re thoroughly melted.
6. Season well with the salt and pepper and mix in the macaroni, making sure to coat all of the macaroni with the sauce.
7. Beat in the egg yolks.
8. In a clean bowl, whisk the egg whites till they form soft white peaks. Spoon a quarter of the egg whites into the macaroni mixture, beating it gently to loosen it up.
9. Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared baking dish.
10. Bake in the center of the oven for about 40-45 minutes, until the soufflé has risen and is golden brown. The middle should be just slightly wobbly and the soufflé should be lightly creamy inside.

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