Recipe - Macaroni And Cheese Souffle

1 One half cup Corkscrewshaped macaroni
2 tablespoon Butter or margarine
3 tablespoon Flour
One half teaspoon Salt
One half teaspoon Paprika
1 ds Cayenne
1 One fourth cup Milk
6 ounce Natural sharp Cheddar cheese
shredded
3 Eggs; separated

Preheat oven to 350 F (moderate).

Grease a 2quart casserole.

Cook macaroni according to package directions.

Melt fat in a large saucepan. Stir in flour, salt, paprika, and cayenne.
Add milk. Cook over moderate heat, stirring until thickened. Remove from
heat. Add cheese and stir until melted.

Beat egg yolks until light. Fold into macaroni and cheese mixture. Pour
into casserole. Bake for 35 to 40 minutes or until center is firm to the
touch when pressed lightly.

Serve immediately.

Calories per 1 cup serving: About 300

Source: FOOD by U.S. Department of Agriculture Typed for you by Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini