Pasta Souffle

I love my pasta soufflé, heck I practically grew up on them! I used to call them pasta new flay because I was still learning how to speak that is how long I've been eating these....
Ingredients 
2 large eggs
1 cup egg whites
1 cup milk
1 cup water
1 cup pasta
1 cup shredded cheese
Four 1/8" thick slice sharp cheddar cheese
4 pinches of garlic powder
4 pinches salt

Directions
Day before: spray ramekins with canola oil
Put 1/4 cup pasta (dry) into the bottom of ramekin
Next, put 1/4 shredded cheese on top of pasta
Add pinch garlic and slightly larger pinch season salt to each ramekin right before you put in the oven

Make egg mixture and pour on top of pasta and cheese in ramekin 
Combine eggs, egg whites, milk and water in a medium bowl.
Mix the eggs well before putting in ramekins!
Pour egg mixture into each ramekin just shy of top (should cover all pasta)

The next day...

Preheat the oven to 325
Put sharp cheddar cheese squares on top of each ramekin, press lightly, don't spill!
The cheese square square is key- make sure it's square!
Bake for 55 minutes or until the top is golden brown. Dish will pop up way above ramekin.
If the top begins to brown before "pop up", cover with foil until done!

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