Macaron and Cheese Soufflé

Name: Macaron and Cheese Soufflé
Yield: 6
Ingredients: 1/2 cup of small, uncooked, curved macaron; 1 1/2 cups of milk; 1 1/2 cups of grated strong cheese; 3 tablespoons of butter or margarine; 3 egg yolks; 1 cup of breadcrumbs; 1/4 cup of chopped bell pepper; 1 tablespoon of chopped parsley; 1 tablespoon of finely chopped onion; 3 egg whites

1
1/2 cup of small, uncooked, curved macaron
2
1 1/2 cups of milk
3
1 1/2 cups of grated strong cheese
4
3 tablespoons of butter or margarine
5
3 egg yolks
6
1 cup of breadcrumbs
7
1/4 cup of chopped bell pepper
8
1 tablespoon of chopped parsley
9
1 tablespoon of finely chopped onion
10
3 egg whites

Ingredients

1
1/2 cup of small, uncooked, curved macaron
2
1 1/2 cups of milk
3
1 1/2 cups of grated strong cheese
4
3 tablespoons of butter or margarine
5
3 egg yolks
6
1 cup of breadcrumbs
7
1/4 cup of chopped bell pepper
8
1 tablespoon of chopped parsley
9
1 tablespoon of finely chopped onion
10
3 egg whites

Directions

1
Cook the macaron in boiling water until tender, then drain
2
Mix the milk, cheese, and butter; cook and stir over low heat until the cheese melts
3
Add a little of the hot mixture to the egg yolks; add everything to the hot mixture in the pan; mix well
4
Combine the macaron with the breadcrumbs, bell pepper, parsley, and onion
5
Beat the egg whites until frothy
6
Add the mixture carefully to the macaron mixture
7
Pour into a soufflé dish, 1 1/2 liters in capacity, without greasing
8
Bake at low heat for 1 hour, then serve six portions.