Macaroni & Cheese Souffle

Contributor:  Vera McCollum
CC Original
6 Servings

"The light touch for an old favorite."

1/2 cup packaged 7 minute macaroni
2 cups milk
1 cup soft bread crumbs
2 cups grated American
3 beaten egg yolks
1 cup diced pimentos
3 T melted margarine
1 T chopped parsley
1 T grated onion
1/2 tsp salt
3 egg whites
1/4 tsp Cream of Tartar

Cook macaroni in boiling water, according to directions.  In bowl, pour hot milk over bread crums then add 1 1/2 cups grated cheese.  Cover and let stand until cheese melts, then add macaroni, egg yolks, pimento, butter, parsley, onion and salt.

Beat the egg whites with Cream of Tartar until stuff BUT NOT DRY; fold into macaroni mixture.

Pour into a 10 x 6 x 1 1/2" baking pan or dish.  Set into shallow pan; fill to 1" with hot water.

Bake at 350 degrees 45-60 minutes or until set.  Top with 1/2 cup cheese and return to the oven until the cheese melts.  This can be garnished with green pepper rings if desired.


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