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Macaroni Cheese Puff

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  Small elbow macaroni 1⁄2 Cup (8 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Sharp process american cheese 6 Ounce, shredded
  Beaten egg yolks 3
  Soft bread crumbs 1 Cup (16 tbs)
  Chopped canned pimiento 1⁄4 Cup (4 tbs)
  Chopped green onion 2 Tablespoon
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon

Cook macaroni in boiling, salted water till tender; drain.
Combine milk, cheese, and 1/4 tea spoon salt; stir over low heat till cheese melts.
Stir small amount of hot mixture into egg yolks.
Return to hot mixture; blend well.
Stir in macaroni, crumbs, pimiento, and onion.
Beat egg whites with cream of tartar till stiff.
Fold into macaroni mixture.
Pour into un-greased 1 1/2 quart soufflé’ dish..
Bake at 325° till knife inserted off-center comes out clean, about 1 hour.

Recipe Summary

Cook Time: 
60 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 660

% Daily Value*

Total Fat 73 g112.6%

Saturated Fat 40.5 g202.5%

Trans Fat 0 g

Cholesterol 916.6 mg305.5%

Sodium 3780.5 mg157.5%

Total Carbohydrates 151 g50.2%

Dietary Fiber 7.3 g29.1%

Sugars 26.7 g

Protein 76 g152.3%

Vitamin A 62.9% Vitamin C 96.5%

Calcium 58.1% Iron 37%

*Based on a 2000 Calorie diet

Macaroni Cheese Puff Recipe