Souffle with macaroni and cheese
4 servings
60 minutes
Macaroni and cheese soufflé is a delicate, airy dish that combines the creamy texture of classic macaroni casserole with the sophistication of French cuisine. Its history begins in the American comfort food tradition, where macaroni and cheese became a symbol of home coziness. In this version, breadcrumbs add extra density while whipped egg whites make the structure light and almost airy. Cheddar cheese melting in the dairy mixture provides a rich creamy-cheesy flavor complemented by spicy notes of pimento and the freshness of parsley. This dish is perfect as a standalone dinner or a side to meat, and its golden baked crust makes it not only delicious but also beautiful on the table. An ideal choice for a cozy family evening.
1
In a large pot, bring the milk to a boil and remove from heat. Add the bread crumbs to the milk, stir, let the crumbs soften, and then immediately add the grated cheddar to the mixture. Cover the pot and wait for the cheese to melt.
- Milk: 1.5 glass
- Breadcrumbs: 1 glass
- Cheddar cheese: 1.5 glass
2
Add previously cooked pasta (any type, noodles, penne), egg yolk beaten with salt, pimento, parsley, grated onion, and melted butter to the cheese mixture. Mix thoroughly.
- Pasta: 130 g
- Chicken egg: 3 pieces
- Pimento: 0.3 glass
- Chopped parsley: 1 tablespoon
- Onion: 0.3 head
- Salt: 0.8 teaspoon
- Butter: 3 g
3
Whip the egg whites to a liquid foam, pour into the previously prepared mixture, and mix everything again.
- Chicken egg: 3 pieces
4
Pour the mixture into a 1.5-liter baking dish and place it in an oven preheated to 175 degrees. Bake for about 35 minutes until golden brown.