Macaroni Souffle Recipes

MACARONI SOUFFLE

Macaroni Souffle image

This goes over well with children and is like a light and fluffy macaroni and cheese! From the great cookbook-Pasta!

Provided by Sharon123

Categories Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup dried short cut macaroni
6 tablespoons butter
3 tablespoons dried breadcrumbs
1 teaspoon paprika
1/3 cup white flour
1 1/4 cups milk
3/4 cup cheddar cheese, grated (or Gruyere cheese)
2/3 cup freshly grated parmesan cheese
3 eggs, separated
salt
pepper

Steps:

Preheat the oven to 300*F. Bring a pan of lightly salted water to a boil and cook the macaroni until al dente, about 8 minutes.
Melt the butter in a pan. Use a little of it to coat the inside of a 5 cup souffle dish. Coat evenly with the breadcrumbs, shaking out any excess.
Heat the remaining butter in the pan and stir in the paprika and flour. Cook for 1 minute, stirring. Gradually add the milk, stirring until the sauce boils and thickens. Add the grated cheeses, stirring until melted, then season well.
Remove the pan from the heat, let the sauce cool slightly, then beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon 1/4 into the sauce mixture, beating it gently to loosen it up.
Using a large metal spoon, carefully fold in the rest of the egg whites. Gently fold in the macaroni. Transfer the mixture to the prepared souffle dish. Bake in the center of the oven for about 40-45 minutes, until the souffle has risen and is golden brown. Make sure you serve this as soon as it is cooked or it will sink dramatically. The middle should wobble very slightly. Enjoy!

Nutrition Facts : Calories 568.3, Fat 36.6, SaturatedFat 21.4, Cholesterol 252, Sodium 678.3, Carbohydrate 35.4, Fiber 1.6, Sugar 1.6, Protein 24.2

PASTA SOUFFLE

Pasta Souffle image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
3 tablespoons flour
1 1/2 cups milk
2 ounces prosciutto, cut into
1//4 cup soft goat's cheese
4 cups cooked (dry) green fettucine, cut
3 egg yolks
4 egg whites
Salt and pepper

Steps:

Make bechamel: Melt butter, stir in flour and slowly add 1 1/2 cups milk. Cook over low heat until thickened. Fold in fine shreds of prosciutto and goats's cheese. Season with salt and pepper. Cool to room temperature. Preheat oven to 400 degrees. Butter a souffle dish (5 or 6 cup measure). Fold egg yolks into bechamel and fold in cooked pasta. Whip egg whites until stiff but not dry and fold into noodles. Turn into souffle dish and bake for 40 minutes.

SOUFFLé MAC 'N' CHEESE

Soufflé mac 'n' cheese image

Pasta bake is a firm family favourite - make this macaroni cheese even more indulgent with ham hock and chunks of cheddar

Provided by Miriam Nice

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 1h10m

Number Of Ingredients 20

Ingredients

25g butter
1 tbsp olive oil
200g shallots , sliced
2 garlic cloves , crushed
500g pasta tubes
2 tbsp flour
500ml whole milk
140g gruyère , grated
4 eggs , separated
1 tbsp Dijon mustard
1 tsp grated nutmeg
180g pack cooked pulled ham hock
100g mature cheddar , chopped into chunks
1 tbsp Dijon mustard
3 tbsp cider vinegar
100ml sunflower oil
1 tbsp snipped chives
1 tbsp chopped tarragon
1 round lettuce , shredded
2 Little Gem lettuces

Steps:

Melt half the butter with the olive oil in a large saucepan, then add the shallots. Cook until soft and golden, then stir in the garlic before tipping everything into a large bowl.
Put the pasta in a large saucepan filled with boiling water. Cook for 2 mins less than instructed on the pack. Heat oven to 200C/180C fan/gas 6.
Return the pan you used for the shallots to the heat and add the rest of the butter, followed by the flour. Stir well, then add the milk gradually, stirring all the time, to make a smooth, glossy white sauce. Once all the milk has been added, tip in the shallots and garlic, followed by a third of the Gruyère. Take the pan off the heat and mix in the egg yolks, Dijon and nutmeg, then season well.
Drain the cooked pasta, lay it in a deep casserole dish and mix in the ham hock and cheddar chunks. Whisk up the egg whites to stiff peaks and stir a dollop into the cheese sauce mixture in the pan. Now fold in the rest without knocking out too much air. Pour the sauce over the pasta, ensuring it fills all the gaps, gently easing the sauce to the bottom of the dish - don't over mix. Sprinkle with the rest of the Gruyère and bake for 15-20 mins or until the cheese on the top has melted and become golden.
Meanwhile, make the salad dressing. Combine the Dijon and cider vinegar in a large bowl, then gradually whisk in the sunflower oil until all the oil is added and the dressing has emulsified. Season and stir in the herbs. Toss most of the dressing through the salad leaves, and serve extra on the side. Serve with the mac 'n' cheese.

Nutrition Facts : Calories 560 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium

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