This is generally a great favorite with children, and is rather like a light and fluffy macaroni
cheese. Make sure you serve the souffle immediately after it is cooked or it will sink
dramatically.
75g / 3oz short cut macaroni melted butter, to coat
25g / 1 oz / 3 tbsp dried breadcrumbs
50g / 2oz / 4 tbsp butter
5 ml / 1 tsp ground paprika
40g / 1 ½ oz / 1/3 cup plain flour
300ml / 1/2pint/ 1 1/4 cups milk
75g / 3oz Cheddar or Gruyere cheese, grated
50g / 2 oz Parmesan cheese, grated
3 eggs, separated
salt and ground black pepper
Serves 3-4
1-Cook the macaroni in plenty of boiling salted water according to the instructions on the packet.
Drain well and set aside. Preheat the oven to 150C / 300F / Gas 2.
2-Brush a 1.2 liter / 2 pint / 5 cup souffle dish with melted butter, then coat evenly with the breadcrumbs,
shaking out any excess from the pan.
3-Put the butter, paprika, flour and milk into a saucepan and slowly bring to the boil, whisking
constantly until the mixture is smooth and thick.
4-Simmer the sauce for 1 minute, then remove from the heat and stir in the cheeses until melted.
Season well and mix with the cooked macaroni.
5-Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into
the sauce mixture to lighten it slightly.
6-Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the
prepared souffle dish.
7-Bake in the center of the oven for about 40-45 minutes until the souffle is risen and golden
brown. The middle should wobble very slightly and the souffle should be lightly creamy inside.
cheese. Make sure you serve the souffle immediately after it is cooked or it will sink
dramatically.
75g / 3oz short cut macaroni melted butter, to coat
25g / 1 oz / 3 tbsp dried breadcrumbs
50g / 2oz / 4 tbsp butter
5 ml / 1 tsp ground paprika
40g / 1 ½ oz / 1/3 cup plain flour
300ml / 1/2pint/ 1 1/4 cups milk
75g / 3oz Cheddar or Gruyere cheese, grated
50g / 2 oz Parmesan cheese, grated
3 eggs, separated
salt and ground black pepper
Serves 3-4
1-Cook the macaroni in plenty of boiling salted water according to the instructions on the packet.
Drain well and set aside. Preheat the oven to 150C / 300F / Gas 2.
2-Brush a 1.2 liter / 2 pint / 5 cup souffle dish with melted butter, then coat evenly with the breadcrumbs,
shaking out any excess from the pan.
3-Put the butter, paprika, flour and milk into a saucepan and slowly bring to the boil, whisking
constantly until the mixture is smooth and thick.
4-Simmer the sauce for 1 minute, then remove from the heat and stir in the cheeses until melted.
Season well and mix with the cooked macaroni.
5-Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into
the sauce mixture to lighten it slightly.
6-Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the
prepared souffle dish.
7-Bake in the center of the oven for about 40-45 minutes until the souffle is risen and golden
brown. The middle should wobble very slightly and the souffle should be lightly creamy inside.