Prep 30 mins
Cook 1 hr
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.
- 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
- In a sauce pan, combine milk, cheese and salt.
- Stir over low heat until cheese melts.
- Stir about half the hot mixture into the egg yolks.
- Return all to sauce pan.
- Stir in the macaroni, crumbs and onion.
- In a small mixer bowl, beat egg whites and cream of tartar until stiff peaks form.
- Fold into macaroni mixture.
- 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.
- Serve at once.
I liked it very much. The others like a more traditional Mac and Cheese Thanks for a good recipe. Kathy M.
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