Zutaten für Macaroni Cheese Puff
- Elbow Macaroni
- Skim Milk
- Cheddar Cheese
- ½ teaspoon salt
- 3 large egg yolks
- Soft Breadcrumbs
- Onions
- 3 large egg whites
- ¼ teaspoon cream of tartar
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Zubereitung von Macaroni Cheese Puff
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine 2 cups milk, 1 ½ cups shredded cheddar cheese, and ½ teaspoon salt.
- Stir over low heat until cheese is completely melted and smooth.
- In a separate bowl, whisk together 3 large egg yolks. Gradually whisk in about ½ cup of the hot cheese sauce until combined.
- Pour the egg yolk mixture back into the saucepan with the remaining cheese sauce.
- Stir in 1 ½ cups cooked macaroni, ½ cup bread crumbs, and ¼ cup finely chopped onion.
- In a clean, dry bowl, beat 3 large egg whites with ¼ teaspoon cream of tartar until stiff, glossy peaks form.
- Gently fold the egg whites into the macaroni mixture until just combined. Be careful not to deflate the egg whites.
- Pour the mixture into an ungreased 1 ½-quart soufflé dish.
- Bake for 50-60 minutes, or until a knife inserted off-center comes out clean and the puff is golden brown.
- Let stand for 5 minutes before serving. Serve immediately for the best soufflé texture.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
7g
Fat
51g
Carbs
15g
