Macaroni Souffle

Think of this as a cross between mac and cheese and a baked pasta casserole, with a bechamel sauce poured over layered macaroni and seasoned ground beef. The Gouda adds a smoky, creamy richness that melts differently than the usual cheddar, and the tomato puree in the meat layer brings acidity that keeps everything from tasting heavy.

The layering is what makes this work. Alternating pasta and meat in a souffle pan creates distinct strata that hold their shape when you scoop a serving, rather than everything blending into a uniform mush. The bechamel on top seals it all together and bakes into a golden, bubbling crust.

Brown the meat until it’s fully crumbly and broken into small pieces. Big clumps of ground beef don’t layer well and create uneven bites. The onions should cook down with the meat until soft, adding sweetness that balances the tomato’s tang.

Pro Tips

• Cook the macaroni just short of al dente. It finishes cooking in the oven and will turn mushy if it goes in fully cooked.
• Use a true souffle dish or deep casserole for proper layering. A shallow pan won’t give you enough layers for the full effect.
• Let the casserole rest for 10 minutes after baking. The bechamel firms up and the layers hold together when you cut into it.
• Gouda melts beautifully. Grate it fresh for even distribution through the layers.

Variations

• Gruyere version: Swap the Gouda for Gruyere for a nuttier, more Swiss-influenced flavor.
• Italian style: Add Italian herbs and a pinch of red pepper flakes to the meat mixture for a spicier twist.
• Turkey: Use ground turkey instead of beef for a lighter take with the same satisfying structure.