Macaroni Cheese Puffs
Yield
6 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pasta, elbow macaroni
small, cooked |
*
|
| 1 ½ | cups |
milk
scalded |
|
| 1 | cup |
bread crumbs
soft |
|
| 2 | cups |
american cheese
shredded |
|
| 3 | large |
eggs
separated |
|
| ¼ | cup |
pimentos
diced |
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
onions
grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pasta, elbow macaroni
small, cooked |
*
|
| 355 | ml |
milk
scalded |
|
| 237 | ml |
bread crumbs
soft |
|
| 473 | ml |
american cheese
shredded |
|
| 3 | large |
eggs
separated |
|
| 59 | ml |
pimentos
diced |
|
| 45 | ml |
butter
or margarine, melted |
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
onions
grated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cream of tartar
|
|
Directions
Cook macaroni in boiling, salted water, until tender.
Drain.
Pour hot milk over bread crumbs.
Reserve ½ 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℉/180℃) about 50 minutes, or until set.
Top with remaining cheese and return to oven for a few minutes until cheese melts.
Serve at once.
