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.

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.

Brunch Week

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:

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

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.

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

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.

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:

BrunchWeek Beverages:

• Green Tea Mojito by Love & Confections

BrunchWeek Breads, Grains and Pastries:

• Bacon, Cheddar & Chive Scones by Books n’ Cooks
• Caramelized Onion Apple Galette by Forking Up
• Cinnamon Swirl Bread by Making Miracles
• {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
• Savory Ham & Cheese Waffles by The Chef Next Door

BrunchWeek Fruits, Vegetables and Sides:

• Cheesy Hash Browns by Cindy’s Recipes and Writings

BrunchWeek Egg Dishes:

• 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

Macaroni and Cheese Soufflé Recipe

Adapted from Bunsen Burner Bakery

Print Pin

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 minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 45 minutes 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 milliliters) 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.