Recipe: Macaroni-Cheese Puff (1968)

MACARONI-CHEESE PUFF

1/2 cup dried elbow macaroni
1 1/2 cups milk
6 ounces sharp process American cheese slices, torn
3 tablespoons margarine or butter
3 egg yolks
1 cup soft bread crumbs
1/4 cup diced pimiento
1 tablespoon snipped fresh parsley
1 tablespoon finely chopped onion
3 egg whites
1/4 teaspoon cream of tartar

Cook macaroni according to package directions. Drain; set aside.

Meanwhile, in a large saucepan combine the milk, cheese, and margarine or butter. Cook and stir over low heat until cheese is melted. Remove from heat.

In a small bowl beat the egg yolks. Stir about 1/2 cup of the hot cheese mixture into egg yolks. Pour yolk mixture into saucepan, stirring to combine. Add macaroni, bread crumbs, pimiento, parsley, and onion. Set aside.

Beat egg whites and cream of tartar until stiff peaks form. Fold into macaroni mixture. Pour into ungreased 1 1/2-quart souffle dish.

Bake in a 325 degree F oven for 50 minutes. Serve immediately.

Makes 6 servings
From: Recipelink.com
Source: Better Homes and Gardens Quick and Easy All-Time Favorites