Cheesy Macaroni Souffle
- 250g macaroni pasta
- 375ml can Carnation Light & Creamy Evaporated Milk
- 1/2 cup reduced-salt chicken stock
- 2 eggs, separated
- 4 green onions, thinly sliced
- 1 cup low-fat grated cheese
- 1/4 cup fresh multi-grain breadcrumbs
- olive oil cooking spray
- Preheat oven to 200°C. Lightly grease a 6-cup capacity ovenproof dish.
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Set pasta aside.
- Whisk together milk, stock and egg yolks. Pour into saucepan over medium heat. Cook, stirring, for 5 minutes or until sauce just comes to the boil. Add pasta, onions, cheese and pepper. Toss well to combine.
- Beat eggwhites to soft peaks. Fold into pasta mixture. Spoon into prepared dish. Sprinkle with breadcrumbs. Spray with oil. Bake for 20 minutes or until golden. Serve.
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