MacAroni & Cheese Souffle

Macaroni and cheese souffle is the casserole that dresses for dinner. Corkscrew pasta gets folded into a Béchamel built with sharp cheddar, paprika, and a hit of cayenne, then enriched with beaten egg yolks that puff and lift the casserole into something just a little fancier than your average baked mac.

The paprika does double duty here. It tints the sauce a warm golden orange and brings a subtle smoky warmth that everyday mac and cheese recipes miss. The dash of cayenne lands at the back of the palate without screaming heat.

Use a properly sharp aged cheddar, not the rubbery mild stuff. Sharp cheddar melts cleaner and delivers the cheesy punch that makes the dish worth turning the oven on for.

Kitchen Tips

• Cook the pasta one minute shy of package directions. It finishes in the oven, and fully cooked pasta turns mushy by the time the souffle is golden.
• Whisk the milk in slowly while making the sauce, splashing it in all at once gives lumpy gravy instead of velvety Béchamel.
• Pull the cheese off direct heat before stirring it in. Hot pans break the proteins and the sauce goes stringy and greasy.
• Bake to firm-to-the-touch, not jiggly. Underdone mac souffle collapses on the plate; properly set holds its shape.

Variations

• Whip the egg whites to stiff peaks and fold them in for a true high-rise souffle texture (instead of just stirring in yolks).
• Swap half the cheddar for Gruyère or Fontina for nuttier depth.
• Top with buttered breadcrumbs before baking for a crisp golden crust contrast.