Macaroni-Cheese Puff

Submitted by Toni in Colorado

"This is for the Zzar World Tour - Floozies - in the French category. Since it's baked in a souffle dish, it might fit this category. I tried it the first time June 23, 1987, and it's from the Better Homes and Gardens Calorie Counters Cookbook. I have yet to remember to time any of my recipes so preparation and cooking times are estimates."

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 3⁄4 cups elbow macaroni (cooked)
• 1 1⁄2 cups skim milk
• 1 1⁄2 cups cheddar cheese (shredded)
• 1⁄4 teaspoon salt
• 3 egg yolks (beaten)
• 1 cup soft breadcrumbs
• 2 tablespoons onions (chopped)
• 3 egg whites
• 1⁄4 teaspoon cream of tartar

directions

1. In a sauce pan, combine milk, cheese and salt.
2. Stir over low heat until cheese melts.
3. Stir about half the hot mixture into the egg yolks.
4. Return all to sauce pan.
5. Stir in the macaroni, crumbs and onion.
6. In a small mixer bowl, beat egg whites and cream of tartar until stiff peaks form.
7. Fold into macaroni mixture.
8. Bake in an ungreased 1 1/2 quart souffle dish in a 325 degree oven for about 1 hour or until knife inserted off center comes out clean.
9. Serve at once.

Reviews

[Parris Original]

I liked it very much. The others like a more traditional Mac and Cheese Thanks for a good recipe. Kathy M.

 

[Roxygirl in Colorado]

This had a really good texture, with the good looks or a "souffle." I love how neatly it slices. I will add a extra sharp cheese to boost up the cheese flavor next time. I couldn't tell if I overbaked by a few min. since it has a very "set/formed" texture, but it holds up excellently in the refrigerator. Both my teens ate it without complaint. Thanks Toni, for posting. Roxygirl