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Macaroni and Cheese Souffle

User Rating 3.5 Star Rating (4 Reviews)


An egg and milk mixture make this is a rich, custard-like macaroni and cheese casserole. 

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 2 1/2 cups uncooked elbow macaroni
  • 2 cups Milk
  • 4 tablespoons melted butter, divided
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs, beaten
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 3/4 cup fresh breadcrumbs


Cook macaroni according to package directions in boiling salted water; drain and set aside.

Combine milk, 3 tablespoons melted butter, the flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended.

Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture. Bake macaroni and cheese at 350°, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until  is set.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Crockpot variation, Member vkeibler

This was a good recipe. To make it in the crockpot, I made the following changes: - Boil the Mac until it is just tender - Add another cup of milk and put the cheese on the top when everyting was put in the crockpot - We did not use the topping, so not sure how that would work in the crockpot. - I was also in a hurry, so I put it on high for 2 hours and then low for an hour before we ate it. Thanks for the recipe!

0 out of 2 people found this helpful.

See all 4 reviews

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