Macaroni-Cheese Puff

[Dee]

Macaroni-Cheese Puff

 

Cook 1/2 cup small elbow macaroni in boiling salted water till tender; drain. Combine 1 1/2 C. milk, 6 ozs sharp processed American cheese, shredded (1 1/2 C.), and 3 T. butter; cook and stir over low heat till cheese is melted. Stir small amount of hot mixture into 3 beaten egg yolks; return to hot mixture; blend thoroughly. Add cooked macaroni, 1 C. soft bread crumbs, 1/4 C chopped canned pimiento, 1 T. snipped parsley, and 1 T. grated onion.

 

Beat 3 egg whites and 1/4 t. cream of tartar till stiff peaks form. Gently fold into macaroni mixture. Pour into ungreased 1 1/2 quart soufflé dish. Bake in slow oven (325) for 1 hour or till set. Serve immediately. Serves 6.