Souffleeta

Name: Souffleeta
Ingredients: 1 tablespoon margarine; 1/4 cup fine, dry breadcrumbs; 2 quarts water; 1 (12-ounce) package Shells & Cheese Dinner; 1/4 cup margarine; 1/4 cup grated parmesan cheese; 1 1/2 cups milk, divided; 6 extra-large eggs, separated; 1 teaspoon paprika; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1/8 teaspoon ground red pepper

12 ingredients

4 steps

Ingredients

1 tablespoon margarine
1/4 cup fine, dry breadcrumbs
2 quarts water
1 (12-ounce) package Shells & Cheese Dinner
1/4 cup margarine
1/4 cup grated parmesan cheese
1 1/2 cups milk, divided
6 extra-large eggs, separated
1 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon ground red pepper

Directions

1

Grease a 2-quart souffle dish with 1 tablespoon margarine; coat bottom and sides with breadcrumbs. Set aside.
2

Bring 2 quarts water to a boil in a 3-quart saucepan; stir in shell macaroni from package, and set cheese sauce aside for later use. Cook 15 minutes; drain. (Do not rinse.) Return to pan. Stir in 1/4 cup margarine, Parmesan cheese, and 1/2 cup milk, stirring until cheese melts. Let cool slightly.
3

Process macaroni mixture in a food processor, adding remaining 1 cup milk in a slow, steady stream, processing until almost smooth. Add cheese sauce, egg yolks, and next 4 ingredients; process 30 seconds, stopping to scrape down sides.
4

Beat egg whites at high speed with an electric mixer until stiff peaks form. Gradually stir about one-fourth of cheese mixture at a time into egg whites. Spoon into prepared dish; place dish on a baking sheet. Bake at 350° for 1 hour. Serve immediately.