Macaroni Puff Souffle
|Elbow macaroni||1⁄2 Cup (8 tbs), cooked|
|Canned mushrooms||3 Ounce, drained (1 can)|
|Milk||1 Cup (16 tbs)|
|Onion||1⁄2 Small, cut in pieces|
|All purpose flour||3 Tablespoon|
|Green pepper||1⁄4 Small, cut in pieces|
|Sharp process american cheese||4 Ounce, cut in cubes for 1 cup|
|Cream of tartar||1⁄4 Teaspoon|
Put macaroni and enough water to cover in blender; blend to coarsely chop.
Drain; pour into saucepan.
Put next 5 ingredients in blender; blend till smooth.
Add green pepper and cheese; blend till coarsely chopped.
Pour over macaroni.
Cook and stir till mixture thickens.
Beat egg whites with cream of tartar to stiff peaks.
Fold into macaroni.
Bake in ungreased 1 1/2-quart souffle" dish at 325° for 50 to 55 minutes.