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Macaroni & cheese souffle
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| Artist: |
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| Categories: |
Cheese, Cheese & Eggs, Entrees, Pastas & Noodles, Quiches & Souffles, Vegetarian |
| Yield: |
6 |
| Rating: |
no rating. |
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Ingredients:
| 1 1/2
| cup | Corkscrew-shaped macaroni | | 2
| tbsp | Butter or margarine | | 3
| tbsp | Flour | | 1/2
| tsp | Salt | | 1/2
| tsp | Paprika | | 1
| dash | Cayenne | | 1 1/4
| cup | Milk | | 6
| oz | Natural sharp Cheddar cheese | | | -- shredded | | 3
| | Eggs, separated |
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Procedures:
| 1 | Preheat oven to 350°F (moderate). | | 2 | grease a 2-quart casserole. | | 3 | cook macaroni according to package directions. | | 4 | melt fat in a large saucepan. | | 5 | Stir in flour, salt, paprika, and cayenne. | | 6 | Add milk. | | 7 | Cook over moderate heat, stirring until thickened. | | 8 | Remove from heat. | | 9 | Add cheese and stir until melted. | | 10 | beat egg yolks until light. | | 11 | Fold into macaroni and cheese mixture. | | 12 | Pour into casserole. | | 13 | Bake for 35 to 40 minutes or until center is firm to the touch when pressed lightly. | | 14 | serve immediately. | | 15 | calories per 1 cup serving: about 300 |
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