Macaroni & Cheese Puff

Macaroni & Cheese Puff

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup dry macaroni
  • cups milk, scalded
  • 1 cup soft breadcrumbs
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 225 g)
  • 3 egg yolks, beaten
  • ¼ cup pimento, diced
  • 3 tablespoons butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon onion, grated
  • ½ teaspoon salt
  • 3 egg whites
  • ¼ teaspoon cream of tartar

Instructions
 

  • Cook the macaroni in a pot of salted boiling water until just tender, drain.
  • Put the bread crumbs in a mixing bowl, pour the scalded milk over the bread, then add 1½ cups of the cheese, reserving the other ½ cup for the topping. Cover the bowl and let stand until the cheese is melted.
  • Once the cheese is melted, add the drained macaroni, egg yolks, pimento, melted butter, parsley, onion, and salt. Mix together.
  • Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan.
  • In another mixing bowl, use an electric mixer and beat the egg whites and cream of tartar until stiff peaks form.
  • Fold whites into the macaroni mixture.
  • Pour mixture into the baking pan and spread out evenly.
  • Bake for 50 minutes or until set.
  • Top with the reserved ½ cup of cheese, return to the oven for a few minutes or until cheese is melted.
  • Serve and enjoy.

Notes

Low cost per serving.

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