Title: Macaroni and cheese souffle
 Categories: Main dish, Vegetarian, Ovo-lacto, Cheese/eggs
      Yield: 6 Servings
 
  1 1/2 c  Corkscrew-shaped macaroni
      2 tb Butter or margarine
      3 tb Flour
    1/2 ts Salt
    1/2 ts Paprika
      1 ds Cayenne
  1 1/4 c  Milk
      6 oz Natural sharp Cheddar cheese
           -- shredded
      3    Eggs; separated
 
  Preheat oven to 350 F (moderate).
  
  Grease a 2-quart casserole.
  
  Cook macaroni according to package directions.
  
  Melt fat in a large saucepan.  Stir in flour, salt, paprika, and
  cayenne. Add milk.  Cook over moderate heat, stirring until
  thickened.  Remove from heat.  Add cheese and stir until melted.
  
  Beat egg yolks until light.  Fold into macaroni and cheese mixture.
  Pour into casserole.  Bake for 35 to 40 minutes or until center is
  firm to the touch when pressed lightly.
  
  Serve immediately.
  
  Calories per 1 cup serving: About 300