Macaroni Souffle
Instructions:
- This is generally a great favourite with children, and is rather like a light and fluffy macaroni cheese. Make sure you serve the souffle immediately after it is cooked or it will sink dramatically.
- 75g/3oz short cut macaroni melted butter, to coat
- 25g/ 1 oz/3 tbsp dried breadcrurnbs
- 50g/2oz/4 tbsp butter
- 5 ml/ l tsp ground paprika
- 40g/l ½ oz/ 1/3 cup plain flour
- 300ml/l/2pint/ 1 1/4 cups milk
- 75g/3oz Cheddar or Gruyere cheese, grated
- 50g/ 2 oz Parmesan cheese, grated
- 3 eggs, separated
- salt and ground black pepper
- Cook the macaroni in plenty of boiling salted water according to the instructions on the packet. Drain well and set aside. Preheat the oven to 150oC/300oF/Gas 2.
- Brush a 1.2 litre/2 pint/5 cup souffle dish with melted butter, then coat evenly with the breadcrumbs, shaking out any excess from the pan.
- Put the butter, paprika, flour and milk into a saucepan and slowly bring to the boil, whisking constantly until the mixture is smooth and thick.
- Simmer the sauce for 1 minute, then remove from the heat and stir in the cheeses until melted. Season well and mix with the cooked macaroni.
- Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture to lighten it slightly.
- Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared souffle dish.
- Bake in the centre of the oven for about 40-45 minutes until the souffle is risen and golden brown. The middle should wobble very slightly and the souffle should be lightly creamy inside.
- Serves 3-4