Macaroni Puff

• 1/2 c. small elbow macaroni, cooked
• 1 1/2 c. milk, scalded
• 1 c. soft bread crumbs
• 2 c. grated sharp cheese
• 3 egg yolks, beaten
• 1/4 c. diced pimiento
• 3 Tbsp. melted margarine
• 1 Tbsp. chopped parsley
• 1 Tbsp. grated onion
• 1/2 tsp. salt
• 3 egg whites
• 1/4 tsp. cream of tartar

1. Pour the hot milk over the bread crumbs.
2. Reserve 1/2 cup of cheese and add remaining to milk mixture; cover and let stand until cheese melts.
3. Add cooked macaroni, egg yolks, pimiento, butter, parsley, onion and salt.
4. Beat egg whites with cream of tartar until stiff, but not set.
5. Fold into macaroni mixture. Pour into an ungreased baking or souffle dish.
6. Bake, uncovered, in 325u0b0 oven about 50 minutes or until set.
7. Top with remaining cheese and return to oven until melted.
8. Serve immediately.

elbow macaroni, milk, bread crumbs, cheese, egg yolks, pimiento, margarine, parsley, onion, salt, egg whites, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950358 (may not work)