MarishaVilla's Macaroni and Cheese Souffle'

     Hello everyone,   I know I have been MIA for a while but always thinking of you, health concerns and ways to improve my BlogPost Page.  There are so many recipes I would like to share and tons of things for us to discuss.  

     However, today I would like to share the following recipe with you, Macaroni & Cheese Souffle.   Let me tell you this dish is so de-lish-cious, my mouth waters just mentioning it.  Not only will I prepare it on the regular,  but it will go into my Dinner Party Rotation Annually.   I received a beautiful Ceramic Floral Designed Recipe file box for Christmas and this recipe will definitely hold a space in it.  Enough talk, let's COOK!  So here goes.

Serves 3-4

EQUIPMENT :                                                                              INGREDIENTS :

Ramekin-1 Quart.                                                                          1 Egg

Small Rubber Spatula.                                                    1/4 c  Crushed Oyster Crackers

 Cheese Grater.                                                                 1 c of 1/2&1/2 or Whipping Cream

Medium Mixing Bowl.                                                    3 Tbsp Salted Butter

1 Quart Sauce Pan.                                                          1/2 tsp Pepper

Oven Mitts.                                                                        1/4 c  Parmesan  Reggiano (grated)

Resting Pan/Dish                                                              1/4 c  Pecorino Romano Cheese       

Measuring Cup                                                                 1 c  Elbow/Straight  Egg Noodles 

Strainer                                                                              1/4 c  Cubed Medium Cheddar Cheese 

INSTRUCTIONS   :

Pre-Heat Oven to 350 Degrees

Prep all ingredients prior to actual cooking.  That is Grating, Cubing, Crushing Crackers, Pouring liquid in a measuring cup.  DO NOT ADD EGG or MILK  YET.  The other ingredients can go into the Medium sized bowl and wait on the HOT Egg Noodles.  Boil Egg Noodles in small sauce pan until soft. The noodles can be cooking while prepping  other ingredients.   This should take about 20 minutes.   Drain all water off and empty into the medium bowl with other ingredients.   The heat from the Egg Noodles should melt the butter and cheese.  Add milk to temper the mixture.   Now you can add the Egg.  Mix egg into the ingredients slowly, insuring the egg is completely broken down into the mixture.   Pour the mixture into the buttered Ramekin.  Do not overfill.  *It is better to get a slightly  larger Ramekin or use 3 small individual ones.*  Place Ramekin on a drip plate/cookie sheet and place in the center rack of a 350 degree Pre-heated oven for 25-30 minutes.   Or until Golden Brown.   The souffle will have a raised appearance and be firm not jiggly. Remove from the oven and serve immediately.   It will deflate slightly when cooled.   Divide into Serving Portions.   Eat and Enjoy.   Bon Appétit!