Recipe Mac and cheese souffles : Practical and Delicious

Recipe Mac and cheese souffles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mac and cheese souffles. You are currently reading Recipe Mac and cheese souffles : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Mac and cheese souffles requires 30m, cook 30m and serve 10. Caution: allergy Contains gluten, milk, sesame, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Danni Venn's version of Mac & Cheese is deliciously tasty and light.

Ingredients:

11 Ingredients

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  250g macaroni elbows or curls
  
  
  


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  5 large eggs, yolks and whites separated
  
  
  


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  1/2 tsp ground nutmeg
  
  
  


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  70g swiss gruyere cheese, finely grated (see note)
  
  
  



• Bechamel Sauce



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  100g unsalted butter
  
  
  


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  100g plain flour
  
  
  


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  2 cups full cream milk
  
  
  



• Macaroni Cheese



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  100g tasty cheddar, finely grated
  
  
  


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  1 tsp mustard powder
  
  
  


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  Salt and pepper, to season
  
  
  


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  1/2 tsp hot cayenne pepper (optional)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C
  
  
  


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  Step 2
  
  
  
  
  Cook macaroni according to packet instructions, drain and set aside.
  
  
  


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  Step 3
  
  
  
  
  Place egg whites into bowl of an electric mixer and beat until stiff peaks form. Set aside.
  
  
  


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  Step 4
  
  
  
  
  To make bechamel sauce, place butter in medium sized saucepan over medium heat, when melted add flour and mix well to combine, add milk and whisk well until mixture has thickened. Turn off heat and divide the bechamel sauce mixture in half into two saucepans.
  
  
  


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  Step 5
  
  
  
  
  Add tasty cheddar cheese, mustard powder, cayenne pepper (if using), to one of the bechamel sauce mixture over low heat, stir to combine until cheese has melted, add a little extra milk if mixture becomes too thick. Add macaroni to the saucepan and stir well to coat pasta and combine. Set aside.
  
  
  


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  Step 6
  
  
  
  
  In the other saucepan, place over low heat, add nutmeg and gruyere cheese, mix well to combine, whisk in one egg yolk at a time until well-combined.
  
  
  


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  Step 7
  
  
  
  
  Fold in egg white.
  
  
  


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  Step 8
  
  
  
  
  Lightly grease 1 cup capacity ramekins, fill 1/3rd with macaroni mixture, press down firmly to create a firm base layer. Fill remainder of ramekin with souffle mixture to almost the top. Run a sharp knife around the rim of the souffle mixture. Bake in oven for 15 minutes. Serve immediately.
  
  
  

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