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.

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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.)