Macaroni and Cheese Souffle

(Scott Veg/Wikimedia Commons/CC 2.0)
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: 6 servings
Ratings (4)

An egg and milk mixture make this is a rich, custard-like macaroni and cheese casserole. 

What You'll Need

  • 2 1/2 cups uncooked elbow macaroni
  • 2 cups milk
  • 4 tablespoons melted butter, divided
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs, beaten
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 3/4 cup fresh breadcrumbs

How to Make It

  1. Cook macaroni according to package directions in boiling salted water; drain and set aside.
  2. Combine milk, 3 tablespoons melted butter, the flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended.
  3. 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.
  4. Pour milk and egg mixture over macaroni.
  1. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture.
  2. Bake macaroni and cheese at 350 F, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until it is set.

You Might Also Like
Classic Baked Macaroni and Cheese
Slow Cooker Macaroni and Cheese Recipe
Macaroni and Cheese with Bacon


Nutritional Guidelines (per serving)
Calories 762
Total Fat 50 g
Saturated Fat 27 g
Unsaturated Fat 15 g
Cholesterol 233 mg
Sodium 1,077 mg
Carbohydrates 43 g
Dietary Fiber 4 g
Protein 35 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)