Macaroni And Cheese Souffle




  • 1-1/2 cups scalded milk
  • 1 cup soft bread crumbs
  • 2 cups grated American cheese
  • 6 ounces elbow macaroni, cooked and drained
  • 3 egg yolks, beaten
  • 1/4 cup chopped pimiento
  • 3 Tbsp butter
  • 1 Tbsp chopped parsley or Zatarains Parsley Flakes
  • 1 Tbsp chopped green onions
  • 1/2 tsp salt
  • 1/8 tsp Cajun Chef Cayenne Pepper
  • 3 egg whites
  • 1/4 tsp cream of tartar


Preheat the oven to 350º F. In a mixing bowl, pour the hot milk over the bread crumbs. Add 1-1/2 cups of the cheese, cover with aluminum foil and let stand until the cheese melts. Add the macaroni, egg yolks, pimiento, butter, parsley, green onions, salt and cayenne. Mix well. Beat the egg whites with the cream of tartar until stiff but not dry. Fold into the macaroni mixture. Pour the mixture into a shallow baking dish and set the dish into a shallow pan. Fill the pan to one inch with hot water. Bake for 45 to 50 minutes, or until it sets. Sprinkle the top with the remaining 1/2 cup cheese and bake for three to four minutes or until the cheese melts. Serves 6.

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