This recipe is presented by Eggland’s Best.

A comfort food staple enjoying an upsurge in popularity, macaroni and cheese has cropped up on restaurant menus in all sorts of versions, with additions from pulled pork to lobster.

Fancify your homemade mac-n-cheese in a more unique way, by incorporating the cloud-like texture from a good soufflé. With all the cheddar, Parmesan, eggs and garlic baguette toasts, you have a full meal for breakfast, brunch, lunch or dinner.

  • Yields: 5 servings
  • Difficulty: Medium
  • Total: 50 mins
  • Active: 25 mins

Ingredients (14)

  • 5 ounces dry elbow pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon dry mustard
  • ½ teaspoon ground red pepper
  • 4 large Eggland’s Best eggs, separated
  • ½ teaspoon cream of tartar
  • 6 ounces extra sharp cheddar cheese, finely shredded
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chives, chopped finely
  • 10 deli garlic-butter baguette toasts


  1. Preheat the oven at 375°F. Cook the pasta as directed on the package. Drain and spread it out on a foil-covered cookie sheet to allow the pasta to cool and dry completely.
  2. In a sauce pan over medium heat, melt the butter. Add the flour and whisk for 1 minute, or until the flour and butter are completely blended and smooth.
  3. Add the milk and salt and continue to whisk until the sauce begins to thicken. Remove the sauce from heat and add garlic powder, dry mustard, and red pepper, whisking until the spices are completely blended in.
  4. In a mixing bowl, whisk the egg yolks until they become light yellow and a little foamy. Slowly add a little of the flour sauce to the eggs to temper the eggs. Whisk constantly and slowly; add the remaining flour mixture to the yolks. Continue to whisk until all the sauce is incorporated into the yolks. Stir in cheddar cheese and heat over low heat until the cheese is melted. Set aside.
  5. Using a stand mixer or a small hand mixer, whip the egg whites and cream of tartar on high speed until the egg whites have tripled in size and form stiff peaks. Using a rubber spatula, gently fold the egg whites into the cheese mixture.
  6. Add the pasta in the bowl with the egg mixture and mix to coat all the pasta evenly.
  7. Coat five 8-ounce ramekins with butter-flavored cooking spray. Add equal amounts of Parmesan cheese to coat the bottom and sides of the ramekins, and shake out the excess cheese. Fill with equal amounts of pasta.
  8. Place the ramekins on a cookie sheet, and bake for 20-22 minutes, or until the tops have puffed up and are a golden color. Remove the soufflés from the oven and sprinkle with chives. Serve each soufflé with 2 garlic baguette toasts.