Macaroni Soufflé

Ingredients

3oz short cut macaroni melted butter, to coat

3 tbsp dried breadcrumbs

4 tbsp butter

1 tsp ground paprika

1/3 cup plain flour

1 1/4 cups milk

3 oz Cheddar or Gruyere cheese, grated

2 oz Parmesan cheese, grated

3 eggs, separated

Salt and ground black pepper

Instructions

Ø  Cook the macaroni in plenty of boiling salted water according to the instructions on the packet. Drain well and set aside. Preheat the oven to 300F.

Ø  Brush a 5 cup soufflé dish with melted butter, then coat evenly with the breadcrumbs, shaking out any excess from the pan.

Ø  Put the butter, paprika, flour and milk into a saucepan and slowly bring to the boil, whisking constantly until the mixture is smooth and thick.

Ø  Simmer the sauce for 1 minute, then remove from the heat and stir in the cheeses until melted. Season well and mix with the cooked macaroni.

Ø  Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture to lighten it slightly.

Ø  Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared soufflé dish.

Ø  Bake in the center of the oven for about 40-45 minutes until the soufflé is risen and golden brown. The middle should wobble very slightly and the soufflé should be lightly creamy inside.