Recipe: Mac ‘n Cheese Stovetop Soufflé

Ingredients

  • 1 package macaroni and cheese (brand is irrelevant)
  • 1/4 cup butter
  • 1/2 cup milk
  • 1/2 cup grated Cheddar cheese
  • 1/4 cup grated Romano cheese (the kind in the can works too)
  • 1 cup frozen cut spinach
  • 1 cup frozen peas
  • 2 eggs

Directions

Cook macaroni in medium saucepan. (If you don’t know how to do this, find a gun and shoot yourself with it.)

When macaroni is done, drain macaroni in strainer over container, reserving about half of the leftover cooking water. Pour cooking water back into pot and let it get nearly boiling again.

Add spinach and peas. Cook them in the water until they’re not frozen anymore (it won’t take more than 2-3 minutes, generally.)

Drain spinach and peas into strainer with macaroni. Melt butter in the saucepan. When butter is completely melted, add milk and cheese powder stuff from macaroni package and whisk it until it’s all mixed up. (It’ll be a bit thinner than you’re used to. This is fine.)

Pour macaroni, spinach and peas back into saucepan and, using big wooden spoon, mix with cheese sauce stuff until it’s nice and all mixed around.

Add eggs and grated Cheddar and cook over medium high heat for roughly 10 minutes, stirring occasionally, until eggs are solid and mixed thoroughly with noodles and cheese and veggies. (You should be able to tell when this happens.)

Add Romano. Mix thoroughly. Cook for another five minutes.

Serve.

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