magical mac and cheese souffle Recipe

How to make it

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• as usual - make sure everything is clean. knives and forks and spoons and sporks. whatever you need.
• boil enough water to cook the macaroni noodles.
• when the noodles are cooked thoroughly, drain them well.
• combine milk and butter in a large saucepan.
• tear up the slices of american cheese and dump all that in with the milk and cheese.
• using a mixer, beat the egg yolks to death.
• when the milk cheese butter mixture is all melted and mixed together, take about 1/3 cup and dump it in with the egg yolks.
• whip them well.
• dump the egg milk butter cheese mess in with the milk butter cheese mess and stir until blended.
• dump in the onion.
• dump in the red peppers.
• dump in the cubed bread (hope you cubed it small).
• add the parsley.
• put the egg whites and the cream of tartar into a clean mixing bowl (don't use the same one that had the egg cheese milk butter mix in it - i don't need to tell you that, do i?) and beat them on high until stiff peaks form.
• fold the egg whites into the other.
• pour the whole mess into a 2 quart baking dish (ungreased this time - I SAID UNGREASED!)
• bake your creation in the oven at 325 degrees for about 40 minutes or until the top is puffed up and golden brown.
• serve immediately to the delight of your family, or watch in horror as the whole thing collapses on itself because you waited too long to have dinner.