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Macaroni And Cheese Puff

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Ingredients
  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)
  Butter/Margarine 3 Tablespoon
  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
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Everyday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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