Macaroni and Cheese Souffle Recipe

macaroni and cheese souffle
Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
762 Calories
50g Fat
43g Carbs
35g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 762
% Daily Value*
Total Fat 50g 64%
Saturated Fat 27g 135%
Cholesterol 233mg 78%
Sodium 1077mg 47%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 15%
Protein 35g
Calcium 895mg 69%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The eggs give this rich macaroni and cheese casserole a fluffy, custard-like consistency. It's a popular version of everyone's favorite dish.

Feel free to add your own touch to the dish. Jalapeno peppers or bacon are excellent options. A combination of cheeses can be used as well. Make it with cheddar and Monterey Jack cheese, or use grated Parmesan cheese for the topping instead of the 1/2 cup of cheddar.


  • 2 1/2 cups macaroni (uncooked)
  • 2 cups milk
  • 5 tablespoons melted butter (divided)
  • 2 tablespoons flour
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 3 eggs (beaten)
  • 2 1/2 cups shredded cheddar cheese (divided)
  • 1 cup fresh breadcrumbs

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Cook macaroni according to package directions in boiling salted water; drain and set aside.

  3. Combine milk, 3 tablespoons melted butter, the flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended.

  4. Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni.

  5. Pour milk and egg mixture over macaroni.

  6. Toss the breadcrumbs with remaining 2 tablespoons of melted butter; sprinkle the breadcrumbs over the top of macaroni and cheese mixture.

  7. Bake macaroni and cheese for about 45 minutes; sprinkle with the remaining 1/2 cup of cheese and continue baking for about 5 minutes longer, or until it is set.


  • Use the food processor to turn day-old bread into fine breadcrumbs. Transfer the breadcrumbs to freezer bags and freeze. You'll have fresh breadcrumbs for casseroles, meatloaf, meatballs, and other dishes whenever you need them.