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A new twist to macaroni and cheese.
1 cup elbow macaroni
2 qts. boiling water
1 tsp. cooking oil
1 tsp. salt
1 large onion, grated
1 cup grated sharp cheddar cheese
2 1/2 tbsp. chopped pimiento
3 egg yolks (large)
1 green pepper, seeded and chopped
1 tsp. parsley flakes
1/4 cup butter or hard margarine, melted
1 tsp. salt
1 1/2 cups milk
1/2 cup dry bread crumbs
3 egg whites (large), room temperature
Serves 6 to 8
Cook macaroni in large uncovered saucepan in boiling water, cooking oil and salt for 5 to 7 minutes until tender but firm.
Drain.
Return macaroni to saucepan.
Stir in next 10 ingredients in order given.
Beat egg whites in bowl until stiff.
Fold into mixture.
Turn into greased 2 quart casserole.
Place in larger container and surround casserole with hot water.
Bake, uncovered, in 350F oven for about 45 minutes.
1 cup elbow macaroni
2 qts. boiling water
1 tsp. cooking oil
1 tsp. salt
1 large onion, grated
1 cup grated sharp cheddar cheese
2 1/2 tbsp. chopped pimiento
3 egg yolks (large)
1 green pepper, seeded and chopped
1 tsp. parsley flakes
1/4 cup butter or hard margarine, melted
1 tsp. salt
1 1/2 cups milk
1/2 cup dry bread crumbs
3 egg whites (large), room temperature
Serves 6 to 8
Cook macaroni in large uncovered saucepan in boiling water, cooking oil and salt for 5 to 7 minutes until tender but firm.
Drain.
Return macaroni to saucepan.
Stir in next 10 ingredients in order given.
Beat egg whites in bowl until stiff.
Fold into mixture.
Turn into greased 2 quart casserole.
Place in larger container and surround casserole with hot water.
Bake, uncovered, in 350F oven for about 45 minutes.
