Macaroni Soufflé

Name: Macaroni Soufflé
Ingredients: 75g/3oz short cut macaroni; melted butter, to coat; 25g/1oz/3 tbsp dried breadcrumbs; 50g/2oz/4 tbsp butter; 5ml/1 tsp ground paprika; 40g/1 1/2 oz/ 1/3cup plain flour; 300ml/1/2pt/1 1/4 cups milk; 75g/3oz Cheddar or Gruyere cheese, grated; 30g/1oz Parmesan cheese, grated; salt and ground black pepper; 3 eggs, separated

Vegetarian

by becky
Created October 29, 2025
From the cookbook Vegetarian Cooking

Ingredients

75g/3oz short cut macaroni
melted butter, to coat
25g/1oz/3 tbsp dried breadcrumbs
50g/2oz/4 tbsp butter
5ml/1 tsp ground paprika
40g/1 1/2 oz/ 1/3cup plain flour
300ml/1/2pt/1 1/4 cups milk
75g/3oz Cheddar or Gruyere cheese, grated
30g/1oz Parmesan cheese, grated
salt and ground black pepper
3 eggs, separated

Directions

Boil the macaroni according to the instructions on the pack. Drain well and then set aside. Preheat the oven to 150°C/300°F/Gas 2.
Brush the insides of a 1.2 litre/2 pint soufflé dish with melted butter, then coat evenly with the breadcrumbs, shaking out any excess.
Put the butter, paprika, flour and milk into a saucepan and bring to the boil slowly, whisking it constantly until it is smooth and thick.
Simmer the sauce for a minute, then take off the heat and stir in the cheeses until they melt. Season well and mix with the macaroni.
Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture, beating it gently to loosen it up.
Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared soufflé dish.
Bake in the centre of the oven for about 40-45 minutes until the soufflé has risen and is golden brown. The middle should wobble very slightly and the soufflé should be lightly creamy inside.