Mac and Cheese Soufflé with Country Ham from Sweet Potatoes Restaurant

Preheat the oven to 375 degrees. Grease a 2-quart soufflé dish. Bring a pot of salted water to a boil over high heat. Cook the pasta until it is just beginning to soften to the al dente stage.

Drain the pasta, and return it to the pot.

Reserve 1/2 cup of the cheddar. Stir the remaining cheddar, blue cheese, and Parmesan into the hot pasta.

Combine the eggs, sour cream, cream, and dill in a bowl, and whisk well.

Add it to the macaroni mixture. Stir well.

Heat the bacon grease in a skillet over medium-high heat.

Add the ham, and cook for 2 minutes, or until heated through. Stir the ham into the pasta, and pour it into the prepared pan.

Sprinkle the reserved cheddar on top.

Bake the soufflé in the center of the oven for 20 to 25 minutes, or until the custard is set.

Serve immediately.