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Macaroni and Cheese Soufflé

2 May, 2016 by Tara 15 Comments

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Recipe for Macaroni and Cheese Soufflé! A creamy Mac and Cheese base is folded with egg whites and baked in individual ramekins for quite the elegant touch to brunch.

Disclosure: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Macaroni and Cheese Soufflé in three ramekins on a wooden board.

#BrunchWeek

Today is the beginning of an exciting event on the blog, #Brunchweek! It is my first year participating and I am starting the week on an amazing note with a recipe for Macaroni and Cheese Soufflé.

Check out what else I made this week here:

  • Apple and Caramelized Onion Tart
  • Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)
  • Teh Tarik (Malaysian Pulled Tea)
  • Lemon Blueberry Parfait

Brunch Week Logo- #BrunchWeek, May 2-7, 2016 over a table filled with plates of croissants, fresh fruit, sandwiches, and eggs.

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! 

Macaroni and Cheese Soufflé

Side view of Macaroni and Cheese Soufflé in a white ramekin and topped with a parsley leaf.

Love Macaroni and Cheese like I do? Well now you can even enjoy it for breakfast or brunch. Combining the flavors with a soufflé creates the best of both worlds- a delicious and creamy macaroni and cheese, but with the lightness of a soufflé. No more heavy feeling after eating a serving (or two). I served them with marinara sauce as requested by my 4 year old. It was actually quite tasty, so I included it as an optional accompaniment.

I made the cheesy base with Cabot Alpine Cheddar and thickened it with egg yolks. The Alpine Cheddar complimented the soufflé perfectly with its slight nutty texture and hints of Swiss and Parmesan. After adding the pasta, stiff egg whites are gently folded in to create the lift when heated. The mixture is divided among ramekins (I used these ramekins on Amazon) and baked until puffed and golden. As with other soufflés, they will deflate shortly after removing from the oven, so serve immediately.

I coated the ramekins with breadcrumbs to help the soufflés rise while baking. Take care when folding in the egg whites. You want the mixture just combined with no streaks remaining. Gently fold to keep the egg whites from deflating. They help create that light and airy texture.

Here is what everyone else made on Day 1 of #BrunchWeek:

BrunchWeek Beverages:

  • Green Tea Mojito by Love & Confections

BrunchWeek Breads, Grains and Pastries:

  • Apple Bacon Cheddar Flatbread by Wholistic Woman
  • Apple Cheddar Scones by Hezzi-D’s Books and Cooks
  • Bacon, Cheddar & Chive Scones by Books n’ Cooks
  • Caramelized Onion Apple Galette by Forking Up
  • Chocolate Zucchini Donuts by My Catholic Kitchen
  • Cinnamon Swirl Bread by Making Miracles
  • Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings
  • {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla
  • Italian Sweet Rolls by A Day in the Life on the Farm
  • Mini Brioche by The Redhead Baker
  • Orange Creamsicle Donuts by The Crumby Kitchen
  • Peach Cobbler Cinnamon Rolls by The Suburban Soapbox
  • Saffron Bread by Jane’s Adventures in Dinner
  • Savory Ham & Cheese Waffles by The Chef Next Door
  • White Cheddar & Black Pepper Gougéres by The Barbee Housewife

BrunchWeek Fruits, Vegetables and Sides:

  • Cheesy Hash Browns by Cindy’s Recipes and Writings

BrunchWeek Egg Dishes:

  • Bubble Up Denver Breakfast Bake by A Kitchen Hoor’s Adventures
  • Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking
  • Cheesy Breakfast Nachos by Rants From My Crazy Kitchen
  • Croque Madame Bread Pudding by Cooking In Stilettos
  • Macaroni and Cheese Soufflé by Tara’s Multicultural Table

BrunchWeek Main Dishes:

  • Apple Cornbread & Ham Roll-Ups by Nik Snacks
  • Breakfast Mac & Cheese by The Spiffy Cookie

BrunchWeek Desserts:

  • Jelly Donut Cake by Pink Cake Plate
  • Strawberry French Toast Cupcakes by Ketchup with Linda

Spoonful of Macaroni and Cheese Soufflé in front of three white ramekins.

Macaroni and Cheese Soufflé Recipe

Adapted from Bunsen Burner Bakery

Print Pin
5 from 6 votes

Macaroni and Cheese Soufflé

Recipe for Macaroni and Cheese Soufflé! A creamy Mac and Cheese base is folded with egg whites and baked in individual ramekins for quite the elegant touch to brunch. 
Course Main
Cuisine N/A
Keyword brunch, cheddar, cheese, macaroni, macaroni and cheese, pasta, souffle
Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings 4 Servings

Ingredients

  • 3 tablespoons (40 grams) unsalted butter plus more for greasing the ramekins
  • 1/2 cup (40 grams) toasted fine breadcrumbs
  • 8 ounces (226 grams) dried elbow macaroni
  • 3 tablespoons (25 grams) all-purpose flour
  • 1 1/4 cups (300 ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon garlic powder
  • Pinch freshly ground nutmeg
  • Freshly ground black pepper to taste
  • 6 ounces (170 grams) shredded cheddar cheese
  • 2 large egg yolks
  • 3 large egg whites
  • Marinara sauce for serving, optional
  • Fresh parsley for garnish

Instructions

  • Place rack in lower third of oven and preheat to 350˚F (180˚C). Grease four tall soufflé ramekins with butter and coat with the toasted breadcrumbs.
  • Bring a large pot of salted water to a boil. Cook the macaroni until nearly tender. Be careful not to overcook since the pasta will bake further in the oven. Drain and set aside.
  • In a large saucepan, melt the 3 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook, stirring constantly, until golden brown.
  • Slowly whisk in the milk while constantly stirring until combined and smooth. Stir in the salt, dry mustard, garlic powder, and nutmeg, then season pepper. Cook, stirring often, until thickened. Remove from heat and stir in the shredded cheese until smooth.
  • In a small bowl, beat together the egg yolks. While constantly stirring, pour the egg yolks into the cheese sauce. Mix well. Fold in the cooked macaroni.
  • In a medium bowl, beat together the egg whites until stiff peaks form. Gently fold into the macaroni and cheese until just combined.
  • Fill each prepared soufflé ramekins nealy to the top. Arrange on a baking sheet and cook in preheated oven until golden and puffed, 25 to 30 minutes.
  • Serve immediately with marinara sauce and fresh parsley if desired.
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Filed Under: Breakfast, Egg, Pasta and Rice Tagged With: #brunchweek, brunch, cheddar, cheese, egg, macaroni, macaroni and cheese, pasta, soufflé

Previous Post: « Paletas de Aguacate y Coco (Mexican Avocado and Coconut Popsicles)
Next Post: Apple and Caramelized Onion Tart »

Reader Interactions

Comments

  1. Nichole

    2 May, 2016 at 10:48 am

    Oh my goodness – these mac and cheese souffles are gorgeous!

    Reply
  2. Caroline

    2 May, 2016 at 3:51 pm

    A mac & cheese soufflé? Genius!

    Reply
  3. Liz

    2 May, 2016 at 9:19 pm

    Wow, what a yummy souffle! And your 4 year old is a budding chef–I want mine with marinara, too 🙂

    Reply
  4. Wendy, A Day in the Life on the Farm

    3 May, 2016 at 4:17 pm

    I am swooning here. This is the best of both worlds.

    Reply
  5. Erin @ The Spiffy Cookie

    5 May, 2016 at 10:08 pm

    What a fun idea! I love that we both went the mac and cheese route for our first recipe.

    Reply
  6. Lauren @ Sew You Think You Can Cook

    7 May, 2016 at 5:08 am

    Absolutely LOVE that first photo.

    Reply
  7. Christie

    7 May, 2016 at 9:19 am

    I’m drooling!! This looks so amazing. Mac n cheese souffle? Insane!

    Reply
  8. Tara

    7 May, 2016 at 10:31 pm

    Thanks everyone!

    Reply
  9. Hezzi-D

    7 May, 2016 at 9:49 pm

    WOW! This looks amazing! Combining two delicious meals into one!

    Reply
  10. veenaazmanov

    24 November, 2020 at 6:36 pm

    5 stars
    This is so creamy and cheesy and looks delicious. Looks cute in these Ramekin Moulds. Very innovative and gives that special touch.

    Reply
  11. Brianna

    24 November, 2020 at 6:54 pm

    5 stars
    Oooh, I love this elevated take on mac and cheese!

    Reply
  12. Jere Cassidy

    24 November, 2020 at 7:28 pm

    5 stars
    What, a mac and cheese souffle! This is definitely a must-try recipe.

    Reply
  13. Kushigalu

    24 November, 2020 at 7:39 pm

    5 stars
    This souffle looks fantastic. Perfect For holidays. Thanks for sharing

    Reply
  14. adriana

    24 November, 2020 at 8:04 pm

    5 stars
    What a beautiful way to serve mac and cheese souffle is so elegant and yummy now I need a portion or two.

    Reply
  15. Sandra Shaffer

    24 November, 2020 at 8:20 pm

    5 stars
    I’m all about the single serve dishes. This is a great addition to a brunch. We can never get enough macaroni and cheese in our lives, especially a delicious souffle!

    Reply

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