Recipe: Puffy Macaroni and Cheese (using beaten egg whites)

PUFFY MACARONI AND CHEESE

7 ounces uncooked elbow macaroni
1/2 cup chopped onion
1/3 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
3 eggs, separated
1/4 teaspoon cream of tartar

Cook macaroni according to package directions; drain.

Saute onion in butter until tender. Stir in flour, salt, mustard and pepper. Add milk, stirring constantly. Cook and stir until sauce is smooth and thickened. Add cheese; stir until melted.

Stir in a small amount of hot cheese mixture into egg yolks, then return to remaining hot mixture; blend thoroughly. Fold in cooked macaroni; set aside.

Beat egg whites and cream of tartar until stiff but not dry; gently fold into macaroni mixture. Pour into ungreased 2-quart casserole.

Bake at 325 degrees F about 1 hour or until set.

Makes 6-8 servings
Source: rec.food.cooking, Sharon Gorman, 1994