Macaroni Cheese Puffs

Recipe Ingredients

1/2 cup	118ml	Small elbow macaroni - cooked
1 1/2 cups	355ml	Milk - scalded
1 cup	146g / 5.1oz	Soft bread crumbs
2 cups	292g / 10oz	Shredded American cheese
3		Eggs - separated
1/4 cup	36g / 1.3oz	Pimiento - diced
3 tablespoons	45ml	Butter or margarine - melted
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Grated onions
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cream of tartar

Recipe Instructions

Recipe by: Mrs. Richard Repaire Cook macaroni in boiling, salted water, until tender. Drain.

Pour hot milk over bread crumbs. Reserve 1/2 cup cheese and add remaining cheese to milk mixture; cover and let stand until cheese melts. Add macaroni, 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 (350F) about 50 minutes, or until set. Top with remaining cheese and return to oven for a few minutes until cheese melts. Serve at once.

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

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