Macaroni Souffle'

• 3 ounces short cut macaroni
• 1 tablespoon melted butter, to coat
• 3 tablespoons dried breadcrumbs
• 4 tablespoons butter
• 1 teaspoon ground paprika
• 13 cup all-purpose flour
• 1 14 cups milk
• 34 cup cheddar cheese or 34 cup gruyere cheese, grated
• 34 cup parmesan cheese, grated
• 3 eggs, seperated
• salt and pepper

1. Cook the pasta according to the directions on the package.
2. Drain and set aside.
3. Preheat oven to 300F Brush a 5-cup souffle' dish with the melted butter, thencoat evenly with the bread crumbs, shaking out any extra Put the 1/4 cup butter, paprika, flour and milk into a saucepan and slowly bring to a boil, whisking constantly until the mixture is smooth and thick Simmer the sauce gently for 1 minute, the remove from the heat and stir in the cheese until melted.
4. Season well with the salt and pepper and mix in the cooked pasta Beat in the egg yolks.
5. Whisk the egg whites until they form soft peaks and stir in a quarter into the sauce mixture to lighten it slightly Using a large, metal spoon, carefully fold into the rest of the egg whites and transfer to the prepared souffle' dish Bake in the center of the oven for about 40-45 minutes, until the souffle' is risen and golden brown.
6. The middle should wobble very slightly and the souffle' should be slightly creamy inside.

macaroni, butter, breadcrumbs, butter, ground paprika, flour, milk, cheddar cheese, parmesan cheese, eggs, salt

Taken from www.food.com/recipe/macaroni-souffle-90716 (may not work)