Mac ‘N’ Cheese Soufflé
Ingredients
- 1 pound elbow macaroni (or shape of your choice)
- 4 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 1 cup heavy cream
- 1 cup Milk Gravy (recipe follows)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds shredded cheddar cheese
- 5 large eggs
Milk Gravy
Ingredients
Makes 2 Cups
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
Mac ‘N’ Cheese Soufflé Recipe
This decadent dish is perfect either as a side dish or as the main course of your Southern feast! It can prepared ahead, refrigerated up to 8 hours, and cooked at a later time, or it can be baked immediately. The addition of milk gravy makes this soufflé sinfully delicious!
Mac ‘N’ Cheese Soufflé
Directions
Makes 12 Servings
To prepare the soufflé, cook the macaroni per the instructions on the box. Drain and cool; do not let the cooked pasta sit in the water. Heat the butter in a skillet over high heat, allowing it to get a little brown, about 30 seconds; it will have a faint nutty smell. Be careful not to let it burn. Remove from the heat, and mix with the panko. Reserve until ready to use.
Preheat the oven to 350°F. In a bowl, mix together the heavy cream, milk gravy, salt, pepper, and cheese.
In a separate large bowl, whisk the eggs until they are frothy, about 1 minute. Mix the eggs with the cheese mixture, then add the pasta. Place in an 8 by 12-inch baking pan (or individual ramekins if preferred), then cover evenly with the reserved panko mixture. Place the pan in the oven for 20 minutes (may be a few minutes longer if refrigerated beforehand). Remove from the oven when it is light brown in color, and enjoy. If making individual servings, bake for only 15 minutes.
Milk Gravy
Directions
In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium and stir the mixture constantly for 2 minutes. (You want to be sure the mixture does not brown.) Slowly whisk in the milk and then add the salt. Cook over medium heat, stirring with a wooden spoon for about 5 minutes, until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt if needed. Remove from the heat until ready to use. Refrigerate in an airtight container for up to 1 week.