Recipe - Macaroni Cheese Puffs

One half cup Small Elbow Macaroni; cooked
1 One half cup Milk; scalded
1 cup Soft Bread Crumbs
2 cup Shredded American Cheese
3 Eggs; separated
One fourth cup Pimiento; minced
3 tablespoon Butter Or Margarine; melted
1 tablespoon Chopped Parsley
1 tablespoon Grated Onions
One half teaspoon Salt
One half teaspoon Cream Of Tartar

Cook macaroni in boiling, salted water, until tender. Drain. Pour hot milk
over bread crumbs. Reserve One half cup cheese and add remaining cheese to milk
mixture; cover and let stand until cheese melts. Add mararoni, beaten egg
yolks, pimiento, butter, parsley, onion, and salt. Beat egg whites and
cream of tartar until stiff, but not dry. Fold into macaroni mixture. Pour
into ungreased baking dish. Bake in slow oven (350°) about 50 minutes, or
until set. Top with remaining cheese and return to oven for a few minutes
until cheese melts. Serve at once.

Serves 6

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Richard Repaire Posted to MCRecipe Digest V1 #693 by Bill
Spalding billspa@icanect.net on Jul 27, 1997