Mac and Cheese Souflle with Country Ham
We enjoyed this mac and cheese variation with its added surprise. For the record, we are on the west coast and lay claim to enjoying our comfort foods as our Mama's made. It was wonderful to integrate another comfort food style.
★★★★★ 1 vote5
4 ozsharp cheddar cheese, grated, divided
2 ozcrumbled blue cheese
2 Tbspfreshly grated parmesan cheese
5 largeeggs, lightly beaten
1/2 csour cream
1/2 cheavy cream
1 Tbspchopped fresh dill
2 Tbspbacon grease, can subsitute vegegtable oil
4 ozcountry ham, chopped
·freshly ground black pepper to taste (i use white pepper)
How to Make Mac and Cheese Souflle with Country Ham
- Preheat the oven to 375 degrees. Grease a 2-quart soufflé dish. Bring a pot of salted water to a boil over high heat. Cook the pasta until it is just beginning to soften to the al dente stage. Drain the pasta, and return it to the pot.
- Reserve 1/2 cup of the cheddar. Stir the remaining cheddar, blue cheese, and Parmesan into the hot pasta. Combine the eggs, sour cream, cream, and dill in a bowl, and whisk well. Add it to the macaroni mixture. Stir well.
- Heat the bacon grease in a skillet over medium-high heat. Add the ham, and cook for 2 minutes, or until heated through. Stir the ham into the pasta, and pour it into the prepared pan. Sprinkle the reserved cheddar on top.
- Bake the soufflé in the center of the oven for 20 to 25 minutes, or until the custard is set. Serve immediately.