Macaroni & Cheese Puff
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.
Equipment
- Electric Mixer
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ½ cup dry macaroni
- 1½ 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.
Leave a Reply