Macaroni And Cheese Puff
|Uncooked elbow macaroni||1⁄2 Cup (8 tbs) (Small Variety)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded sharp process american cheese||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , beaten|
|Soft bread crumbs||1 Cup (16 tbs)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Grated onion||1 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
Cook macaroni in boiling water till tender; drain.
Combine milk, cheese, and butter; cook and stir over low heat till cheese is melted.
Stir small amount of hot mixture into egg yolks; return to remaining hot mixture in pan; blend thoroughly.
Add macaroni, bread crumbs, pimiento, parsley, and onion.
Beat egg whites and cream of tartar till stiff but not dry.
Gently fold into macaroni mixture.
Pour into ungreased 1 1/2-quart souffle dish.
Bake in slow oven (325°) for 1 hour or till set.
Serve at once trimmed with a fluff of parsley.