#BrunchWeek: Macaroni and Cheese Soufflé

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.

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! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

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- the delicious and creamy macaroni and cheese sauce, but with the lightness of a soufflé. No more heavy feeling after eating a serving, or two.

The cheesy base is made with Cabot Alpine Cheddar and thickened 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 airy texture. The mixture is divided into ramekins 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. 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.

The Le Creuset Caribbean Egg Carton featured in the photos is also available as a prize. It is the perfect dish for storing eggs in the refrigerator or on the counter as you are preparing a recipe. As with many Le Creuset products, it is available in a variety of colors.

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.
• Apple Pie Pastry Braid by {i love} my disorganized life.
• Bacon, Cheddar & Chive Scones by Books n’ Cooks.
• Caramelized Onion Apple Galette by Forking Up.
• Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
• 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.
• Gluten Free Orange Rolls by Gluten Free Crumbley.
• Italian Sweet Rolls by A Day in the Life on the Farm.
• Mini Brioche by The Redhead Baker.
• Orange Creamsicle Donuts by The Crumby Cupcake.
• 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:

• Breakfast Potatoes by Big Bear’s Wife
• Cheesy Hash Browns by Cindy’s Recipes and Writings.
• Slow Cooker Apple Butter by Casa de Crews.

BrunchWeek Egg Dishes:

• Akuri Scrambled Eggs by Palatable Pastime.
• 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.
• Italian Sausage Strata by Feeding Big and more.
• Pizza Loaf by The Healthy Fit Foodie.
• Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

BrunchWeek Desserts:

• Chocolate-dipped Orange Cookies by Family Around the Table.
• Jelly Donut Cake by Pink Cake Plate
• Raspberry Coffeecake by That Skinny Chick Can Bake.
• Strawberry French Toast Cupcakes by Brunch-n-Bites.

Now onto the giveaway!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September,  making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean (featured in my Macaroni and Cheese Soufflé photos!), a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

 

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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Macaroni and Cheese Soufflé
Adapted from Munaty Cooking
4 Soufflés

3 tablespoons unsalted butter, divided
1/2 cup toasted fine breadcrumbs
2 tablespoons all purpose flour
1 1/4 cups whole milk
Salt and freshly ground black pepper to taste
Pinch nutmeg
1 1/4 cups shredded cheddar cheese (I used Cabot Alpine Cheddar)
2 egg yolks
3 egg whites
2 cups cooked elbow macaroni
1/2 cup marinara sauce for serving (optional)

Place rack in lower third of oven and preheat to 350 degrees F (180 C). Use 1 tablespoon of the butter to grease 4 soufflé ramekins. Coat with the toasted breadcrumbs.

In a large saucepan, melt the remaining 2 tablespoons of 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. Season with salt, pepper, and nutmeg. Cook, stirring often, until thickened. Remove from heat and stir in the 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.

Divide among the prepared soufflé ramekins. Arrange on a baking sheet and cook in preheated oven until golden and puffed.

Serve immediately with marinara sauce if desired.