Recipe: Macaroni, Cheese, and Tomato Souffle (using Parmesan cheese)

MACARONI, CHEESE, AND TOMATO SOUFFLE

"Who knows when the classic principles behind a genuine French souffle were modified in America to accommodate any baked casserole containing eggs, and who can guess when the concept was stretched even further to include this sort of Italian-American brunch casserole that I was served more than once by and Italian colleague's wife when I was teaching in New Jersey at Rutgers?"

Do notice that the onions are not sauteed first for this dish, and do use Italian Parmigiano-Reggiano cheese if you want the casserole to really shine."

1 1/2 cups elbow macaroni, uncooked
3 tablespoons butter
2 tablespoons all-purpose flour
Salt and black pepper to taste
2 cups milk
1 small onion, finely chopped
1/2 pound Parmesan cheese, grated
1/2 teaspoon dried oregano, crumbled
2 large eggs, beaten
2 medium-size ripe tomatoes, peeled, seeded, and chopped

In a large saucepan of boiling salted water, cook the macaroni according to package directions till tender and drain in a colander.

Preheat the oven to 350 degrees F. Butter a 1 1⁄2-quart casserole and set aside.

In a large heavy saucepan, melt the butter over moderate heat, add the flour, season with salt and pepper, and whisk till smooth, about 1 minute. Gradually add the milk, whisking, and cook till bubbly and thickened. Add the onion, cheese, and oregano, stir just till the cheese has melted, and remove the pan from the heat. Whisking constantly, stir a little of the hot cheese sauce into the eggs, then whisk the eggs back into the sauce till well blended.

In a large bowl, combine the macaroni and sauce, mix till blended, and scrape into the prepared casserole. Distribute the tomatoes evenly over the top.

Bake till the souffle is firm but still moist, about 30 minutes.

Makes 6 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: Crazy for Casseroles by James Villas