Macaroni cheese puffs

6 Servings

Ingredients

Quantity Ingredient
½ cup Small Elbow Macaroni; cooked
1½ cup Milk; scalded
1 cup Soft Bread Crumbs
2 cups Shredded American Cheese
3 Eggs; separated
¼ cup Pimiento; diced
3 tablespoons Butter Or Margarine; melted
1 tablespoon Chopped Parsley
1 tablespoon Grated Onions
½ teaspoon Salt
½ teaspoon Cream Of Tartar

Directions

Cook macaroni in boiling, salted water, until tender. Drain. Pour hot milk over bread crumbs. Reserve ½ cup cheese and add remaining cheese to milk mixture; cover and let stand until cheese melts. Add mararoni, beaten egg yolks, pimiento, butter, parsley, onion, and salt. Beat egg whites and cream of tartar until stiff, but not dry. Fold into macaroni mixture. Pour into ungreased baking dish. Bake in slow oven (350°) about 50 minutes, or until set. Top with remaining cheese and return to oven for a few minutes until cheese melts. Serve at once.

Serves 6

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...

Recipe by: Mrs. Richard Repaire Posted to MC-Recipe Digest V1 #693 by Bill Spalding <billspa@...> on Jul 27, 1997

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