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Pasta And Goat Cheese Soufflé Casserole

pasta, cheese, eggs

1/4 cup butter
1 clove garlic; finely chopped
1/3 cup all purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon (each) ground nutmeg and hot pepper sauce
2 tablespoon chopped fresh parsley
1 tablespoon (each) chopped fresh thyme and rosemary; OR
1/2 teaspoon (each) dried thyme and rosemary
5 eggs; separated
6 ounces mild goat cheese; crumbled (about 1 cup)
2 cups cooked macaroni; about 1 cup raw
2 tablespoons chopped sun-dried tomatoes
2 tablespoons grated Parmesan cheese

Butter a large, shallow gratin dish about 8 x 12 inches. In a large saucepan, melt butter. Add garlic; cook gently until fragrant. Whisk in flour; cook 2 to 3 minutes, stirring constantly. Whisk milk into flour mixture. Bring to a boil. Cook gently, stirring, a few minutes. Stir in salt, pepper, nutmeg, hot pepper sauce, parsley, thyme and rosemary. In a small bowl, beat egg yolks together. Beat in about 1/2 cup hot sauce. Beat mixture back into the saucepan. Stir in goat cheese. Sauce should be very well-seasoned. Add pasta and sun-dried tomatoes. In a large bowl, beat egg whites with an electric mixer until white glossy peaks form. Stir 1/4 of the egg whites into the sauce. Fold remaining egg whites gently into the sauce. Spoon mixture into the prepared pan and dust with Parmesan cheese. Bake in a preheated 425º F oven for 20 to 25 minutes until puffed and browned. Serve immediately.

Contributor: Meals in Minutes - Canadian Living

Yield: 6 servings

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