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Macaroni & Cheese Souffle


  • 1 C macaroni

  • 1 ½ C milk

  • 2 C shredded cheese

  • 3 T butter

  • 2 t Dijon mustard

  • 1 C soft bread crumbs

  • 3 eggs, separated

  • ¼ t cream of tartar

  • 8 hot dogs, sliced


Cook and drain macaroni.  Heat milk and butter.  Add cheese. When cheese is melted, add mustard.  Stir small amount of hot mixture into beaten egg yolks.  Add egg yolks to hot mixture.  Add macaroni and bread crumbs.


Beat egg whites and ¼ t cream of tartar till stiff peaks form. Gently fold into macaroni mixture.


Pour half of the mixture into a 1 ½ quart ungreased casserole dish.  Arrange ½ of the hot dogs on the mixture.  Pour the rest of the macaroni mixture on top of the hot dogs.  Arrange the rest of the hot dogs around the edge of the casserole dish.


Bake at 325o for 1 hour. Enjoy!!