Cheesy cheddar & spaghetti puff

Cheesy cheddar & spaghetti puff

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Ready in 1 hour 15 minutes

More effort

Serves 3 - 4
A simple family supper dish which can mostly be prepared ahead

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal576
  • fat37g
  • saturates21g
  • carbs35g
  • sugars0g
  • fibre1g
  • protein27g
  • salt1.78g
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Ingredients

  • 50g uncooked spaghetti or 140g/5oz cooked spaghetti
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp dried breadcrumb
  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g plain flour
  • ½ tsp mustard powder
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 140g mature cheddar, coarsely grated
  • 1 large spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g baby spinach or rocket leaves, shredded
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 3 medium egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 medium egg white

Method

  1. Preheat the oven to fan 170C/conventional 190C/gas 5. Place a baking sheet on a centre shelf. Break or chop the spaghetti into finger lengths. If using uncooked spaghetti, boil it in a saucepan of salted water until quite soft, for about 7-10 minutes, then drain.

  2. Melt the butter in a medium saucepan and remove a tablespoonful to a 1¼ litre ovenproof soufflé dish. Brush the melted butter well around the base and sides. Add the breadcrumbs and shake around to coat thoroughly.

  3. Heat the milk to boiling in another pan and set aside. Stir the flour and mustard powder into the pan with the remaining butter and heat for a minute, stirring, until sandy coloured. Gradually beat in the hot milk until you have a thick, smooth sauce. Remove from the heat.

  4. Stir in all but 2 tbsp of the cheddar, all the spring onion and the shredded leaves. Stir the spaghetti into the sauce and mix in the egg yolks (you can prepare to this stage up to a day ahead).

  5. Place the 4 egg whites in a large grease-free bowl with a pinch of salt. Whisk until you have a firm foam with floppy peaks. Beat a quarter of this into the spaghetti mixture to loosen it, tip into a large bowl and fold in the rest.

  6. Spoon the mixture into the prepared dish and level the top. Run your thumb around the edge of the dish to make a “gully” and sprinkle over the last of the cheese. Put the soufflé on the hot tray in the oven and bake for 30-35 minutes until it has risen and is golden. Serve immediately.

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