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1
Preheat the oven at 375 degrees F. Cook the pasta as directed on the package.
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2
Drain and spread it out on a foil-covered cookie sheet to allow the pasta to cool and dry completely.
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3
In a sauce pan over medium heat, melt the butter.
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4
Add the flour and whisk for 1 minute, or until the flour and butter are completely blended and smooth.
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5
Add the milk and salt and continue to whisk until the sauce begins to thicken.
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6
Remove the sauce from heat and add garlic powder, dry mustard, and red pepper, whisking until the spices are completely blended in.
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7
In a mixing bowl, whisk the egg yolks until they become light yellow and a little foamy.
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8
Slowly add a little of the flour sauce to the eggs to temper the eggs.
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9
Whisk constantly and slowly; add the remaining flour mixture to the yolks.
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10
Continue to whisk until all the sauce is incorporated into the yolks.
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11
Stir in cheddar cheese and heat over low heat until the cheese is melted.
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12
Set aside.
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13
Using a stand mixer or a small hand mixer, whip the egg whites and cream of tartar on high speed until the egg whites have tripled in size and form stiff peaks.
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14
Using a rubber spatula, gently fold the egg whites into the cheese mixture.
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15
Add the pasta in the bowl with the egg mixture and mix to coat all the pasta evenly.
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16
Coat five 8-ounce ramekins with butter-flavored cooking spray.
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17
Add equal amounts of Parmesan cheese to coat the bottom and sides of the ramekins, and shake out the excess cheese.
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18
Fill with equal amounts of pasta.
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19
Place the ramekins on a cookie sheet, and bake for 20-22 minutes, or until the tops have puffed up and are a golden color.
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20
Remove the souffles from the oven and sprinkle with chives.
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21
Serve each souffle with 2 garlic baguette toasts.
