Macaroni and Cheese Soufflé Recipe with Eggs and Cheddar Baked
INGREDIENTS: 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 PREPARATION: Directions for macaroni and cheese Cook macaroni according to package directions in boiling salted water; drain and set aside. Combine milk, 3 tablespoons melted butter, flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended. 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. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture. Bake macaroni and cheese at 350°, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until macaroni and cheese is set. Macaroni and cheese serves 6. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
