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Macaroni, Cheese, and Tomato Souffle

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“This is a nice brunch casserole.”

Ingredients Nutrition


  1. Cook the macaroni according to package directions; drain.
  2. Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.
  3. In a large saucepen, melt the butter over medium heat; add in the flour, and salt and pepper to taste; whisk until smooth for 1 minute.
  4. Gradually add in the milk; whisk constantly and cook until bubbly and thickened.
  5. Add in the onion, cheese, and oregano; stir until the cheese is melted, then take pan off burner.
  6. Add a small amount of the hot cheese mixture to the eggs, whisking constantly; then whisk the eggs back into the cheese mixture until well blended.
  7. In a large mixing bowl, mix together the macaroni and cheese sauce until well blended; transfer into the prepared casserole dish.
  8. Place tomatoes evenly over the top.
  9. Bake at 350° for about 30 minutes or until the top of the souffle is firm but still moist.

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