6 oz. short pasta - Macaroni, penne, farfalle, whatever makes you happy.
a little bit of melted butter
small handful of dried breadcrumbs
3 tbsp. butter
2 tsp. paprika
1/4 cup flour - possibly more
1 1/2 cups of milk
1 cup of your favorite grated cheese (I used a combo of Gruyere, Emmenthaler, Appenzeller and Fontina, a fondue mix and probably a little more than a cup)
salt and peps
2 egg yolks and 3 egg whites
Preheat oven to 300 F. Cook the pasta, drain and set aside.
Brush the inside of your souffle vessel (at least 1 qt sized) with butter. Coat bottoms and sides with breadcrumbs.
In a saucepan, slowly bring to a boil the butter, paprika, flour and milk - keep stirring so you remain lump-free. Remove from heat and stir in the cheese until they melt. Mix with the pasta. Add the egg yolks to the whole deal and mix really well. Salt and peps to taste.
Whip the egg whites in a separate bowl until they are soft-peakish. Fold the egg whites in to the pasta/cheese happiness then pour all of it into the souffle dish.
Bake about 40 minutes or so until it is all puffy and golden on top.
Would I make it again? Yup. It's like fondue with the white flour product already dipped for you. Sigh.