Macaroni and Cheese Soufflés

Serves 8


3 eggs – separated

½ cup cooked acini di pepe

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 cups finely shredded cheddar cheese

1 teaspoon salt

2 slices bacon – cooked crisp and crumbled


Heat butter in a saucepan until melted. Add flour and mix well. Pour in milk slowly, whisking all the while. Blend egg yolks well and temper with the milk mixture. Once yolks are tempered, add back into the remainder of the milk and whisk well until thickened. Remove from heat and add salt and cheese. Cool to room temperature. Once cooled, whip egg whites until stiff. Stir bacon bits and acini pasta into the cheese sauce. Fold egg whites carefully into pasta and cheese. Pour into well-greased ½ cup capacity soufflé dishes. Set filled dishes into a cake pan and add water to the pan until it reaches halfway up the sides of the soufflés. Bake in a 350 degree F oven for 30-40 minutes or until puffed and golden.


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