MACARONI AND CHEESE PUFF
1/2 cup uncooked small elbow macaroni
1 1/2 cups milk, scalded
1 cup soft bread crumbs
2 cups shredded American cheese, divided use
3 eggs, separated
1/4 cup pimiento, diced
3 tablespoons butter or margarine, melted
1 tablespoon chopped parsley
1 tablespoon grated onions
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Cook macaroni in boiling, salted water, until tender. Drain.
Pour hot milk over bread crumbs. Reserve 1/2 cup cheese and add remaining 1 1/2 cups 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 degrees F) about 50 minutes, or until set. Top with reserved 1/2 cup cheese and return to oven for a few minutes until cheese melts. Serve at once.
Makes 6 servings
Source: Mrs. Richard Repaire in Mountain Measures by the Junior League of Charleston, WV, 1974
1/2 cup uncooked small elbow macaroni
1 1/2 cups milk, scalded
1 cup soft bread crumbs
2 cups shredded American cheese, divided use
3 eggs, separated
1/4 cup pimiento, diced
3 tablespoons butter or margarine, melted
1 tablespoon chopped parsley
1 tablespoon grated onions
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Cook macaroni in boiling, salted water, until tender. Drain.
Pour hot milk over bread crumbs. Reserve 1/2 cup cheese and add remaining 1 1/2 cups 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 degrees F) about 50 minutes, or until set. Top with reserved 1/2 cup cheese and return to oven for a few minutes until cheese melts. Serve at once.
Makes 6 servings
Source: Mrs. Richard Repaire in Mountain Measures by the Junior League of Charleston, WV, 1974
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