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Frances Drake

Macaroni And Cheese Souffle

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables Vegetarian Cheese, Eggs, Main dish, Vegetarian 6 Servings

INGREDIENTS

1 1/2 c Corkscrew-shaped macaroni
2 T Butter or margarine
3 T Flour
1/2 t Salt
1/2 t Paprika
1 ds Cayenne
1 1/4 c Milk
6 oz Natural sharp Cheddar cheese
shredded
3 Eggs, separated

INSTRUCTIONS

Preheat oven to 350 F (moderate).  Grease a 2-quart casserole.  Cook
macaroni according to package directions.  Melt fat in a large
saucepan.  Stir in flour, salt, paprika, and  cayenne. Add milk.  Cook
over moderate heat, stirring until  thickened. Remove from heat.  Add
cheese and stir until melted.  Beat egg yolks until light.  Fold into
macaroni and cheese mixture.  Pour into casserole.  Bake for 35 to 40
minutes or until center is  firm to the touch when pressed lightly.
Serve immediately.  Calories per 1 cup serving: About 300  Source: FOOD
-- by U.S. Department of Agriculture Typed for you by  Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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