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–+ servings

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.
Print Recipe
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
  • 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.