6 oz short cut macaroni
butter for buttering souffle dish
dried bread crumbs for coating
8 tbsp butter
1 tsp ground paprika
1 tsp dried thyme, crushed between your fingers
2/3 cup all-purpose flour
2 1/2 cups milk
6 oz Cheddar or Gruyere cheese, grated
4 oz Parmesan cheese, grated
salt and pepper
6 eggs, separated
Preheat oven to 350 F. Boil the macaroni according to the package instructions. Drain and set aside. Brush the insides of a 2.5 quart souffle dish with melted butter and then coat evenly with the bread crumbs, shaking out any excess.
Put the butter, paprika, thyme, flour and milk into a saucepan and bring to a boil slowly, whisking it constantly until it is smooth and thick. Simmer the sauce for a minute, then take off the heat and stir in the cheeses until they melt. Season well and mix with the macaroni.
Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture, beating it gently to loosen it up.
Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared souffle dish.
Bake in the center of the oven for about 40-45 minutes until the souffle has risen and is golden brown. The middle should wobble very slightly and the souffle should be lightly creamy inside.
Adapted from The Ultimate Vegetarian Cookbook