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How To make Macaroni& Cheese Souffle
1 1/2 c Corkscrew-shaped macaroni
2 tb Butter or margarine
3 tb Flour
1/2 ts Salt
1/2 ts Paprika
1 d Cayenne
1 1/4 c Milk
6 oz Natural sharp Cheddar cheese
shredded 3 Eggs :
separated
Preheat oven to 350 F (moderate). Grease a 2-quart casserole. Cook macaroni according to package directions. Melt fat in a large saucepan. Stir in flour, salt, paprika, and cayenne. Add milk. Cook over moderate heat, stirring until thickened. Remove from heat. Add cheese and stir until melted. Beat egg yolks until light. Fold into macaroni and cheese mixture. Pour into casserole. Bake for 35 to 40 minutes or until center is firm to the touch when
pressed lightly. Serve immediately. Calories per 1 cup serving: About 300 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
How To make Macaroni& Cheese Souffle's Videos
The French Chef | Cheese Souffle
Macaroni Cheese Souffle
How to cook if you really can't be bothered.
Martha Stewart’s Ultimate 5-Cheese Souffle | Martha Bakes Recipes
Bring your best cheesy brunch moments into your kitchen at home! Martha Stewart shares her recipe for this fluffy, savory, and extremely cheesy souffle. Five of Martha’s favorite cheeses—Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge—are what set this soufflé apart from the rest. Fluffy egg whites married with warm, melted cheese: this buttery and mouth-watering soufflé dish will change your view of breakfast forever. Watch with delight as the soufflé rises inside of the parchment paper to make a perfectly puffy cloud-like top that towers above the base. We promise that friends and family will be racing to get a piece of this dish the moment it pops out of the oven.
#CheeseSouffle #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:44 Bechamel
02:16 Adding the Cheese
03:12 Beat the Egg Whites
03:49 Mix Together
04:16 Pour into the Mold
04:35 Bake 375 for 45 minutes
04:45 Final Result
Five-Cheese Souffle (Full Recipe):
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This originally aired as part of Martha Bakes Season 2 Episode 13.
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Martha Stewart’s Ultimate 5-Cheese Souffle | Martha Bakes Recipes
The Ultimate Macaroni and Cheese - Chef Jean-Pierre
Hello There Friends, after exploring YouTube and seeing the other Mac and Cheese recipes out there, I decided to make my Mac and Cheese which I think will make you absolutely fall in love. Everything in cooking is simple, and can be made by anybody, so easy in fact a child could do it! So watch the video and let me know what you think in the comments!
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Fast Cheese Soufflé
Treat your family this holiday with a special recipe from Jacques Pépin
INGREDIENTS:
· 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
· 6 tablespoons all-purpose flour
· 2 cups cold whole milk
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 5 extra-large eggs
· 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
·3 tablespoons minced fresh chives
Preheat the oven to 400 degrees F.
Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Macaroni and Cheese Soufflé
This is one of my son's favourites!
Music by Jason Shaw, Audionautix
1 1/2 cups uncooked elbow macaroni
6 tbsp butter
1/4 cup all purpose flour
1 1/2 tsp salt
Ground black or cayenne pepper to taste
2 cups milk
8 oz of sharp cheddar cheese grated (I use two cups grated cheddar)
6 eggs separated
Cook macaroni according to package directions; drain and set aside.
Melt butter over medium heat in a large saucepan or dutch oven. Blend in flour, salt and pepper; stir well. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened.
Remove from heat and add cheese, stirring until cheese is melted. Beat egg yolk slightly and quickly stir into cheese sauce.
Mix macaroni with cheese sauce. In a separate bowl, beat egg whites until stiff; fold into macaroni mixture.
Transfer mixture to a large (3quart) casserole.
Bake at 475F for 10 minutes. Reduce heat to 400F and bake for 25 minutes longer.