I've also made this one several times.
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.
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