|Small elbow macaroni||1⁄2 Cup (8 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Sharp process american cheese||6 Ounce, shredded to make 1 1/2 cups|
|Egg yolks||3 , beaten|
|Soft bread crumbs||1 Cup (16 tbs) (1 1/2 slices)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
|Chopped green onion||2 Tablespoon|
|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 souffle dish.
Bake at 325Â° till knife inserted off-center comes out clean, about 1 hour.