- Colors: lights, camera, action
- Dish: bright orange cheddar souffle
To represent not only the idea of being camera-ready but also the colors themselves, I made this mac-n-cheese souffle. Not as hard as it sounds!
- 3 tb butter
- 3 tb flour
- 1 cup scalded (hot) milk
- 6 eggs, room temp and separated
- 2 cups grated cheddar
- 1 cup already-cooked small noodles, like macaroni
- 1 tsp cream of tartar
Set oven to 400 F.
Butter the dish.
Put the milk over medium heat to scald
Combine flour and butter in a sauce pan and cook together until flour is cooked, stirring.
Remove both from the heat, and stir milk into roux, adding salt and pepper, and whisking thoroughly.
Add the egg yolks one at a time, whisking vigorously as you add each, then add the cheese and whisk vigorously.
In a large, clean bowl, combine egg whites with cream of tartar and a pinch of salt, and use an electric
mixer to blend, on lowest speed until forming peaks, then slowly increase the blending speed for 1 minute at each speed until at highest speed and forming stiff peaks
Whisk about a cup of egg whites into the mix, then fold the rest of the egg whites gently with a large spoon
Spoon batter into buttered baking dish
Bake 30-35 minutes and –lights, camera, action–serve!