Macaroni, Cheese, and Tomato Souffle |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a nice brunch casserole. Ingredients:
1 1/2 cups elbow macaroni |
3 tablespoons butter |
2 tablespoons all-purpose flour |
salt and pepper |
2 cups milk |
1 small onion, finely chopped |
1/2 lb fresh grated parmesan cheese |
1/2-1 teaspoon dried oregano |
2 large eggs, beaten |
2 medium ripe tomatoes, peeled,seeded,and chopped |
Directions:
1. Cook the macaroni according to package directions; drain.
2. Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.
3. In a large saucepen, melt the butter over medium heat; add in the flour, and salt and pepper to taste; whisk until smooth for 1 minute.
4. Gradually add in the milk; whisk constantly and cook until bubbly and thickened.
5. Add in the onion, cheese, and oregano; stir until the cheese is melted, then take pan off burner.
6. Add a small amount of the hot cheese mixture to the eggs, whisking constantly; then whisk the eggs back into the cheese mixture until well blended.
7. In a large mixing bowl, mix together the macaroni and cheese sauce until well blended; transfer into the prepared casserole dish.
8. Place tomatoes evenly over the top.
9. Bake at 350° for about 30 minutes or until the top of the souffle is firm but still moist.
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