Macaroni and cheese dishes are enjoyed mostly by children and teens. It’s an easy side dish that is sure not to leave behind any left-over’s. Over time traditional macaroni and cheese may lose its flare for many adults. This family recipe sets itself apart from many other homemade versions. It bakes similar to a soufflé still containing the two main ingredients plus much, much more. Anyone looking for a feather-light change with tastes and flavors that put box mixes to shame this may just be the recipe to try next time the idea of macaroni and cheese is yearned for.
- ½ cup of dried elbow macaroni
- 1 ½ cups of milk
- 6 ounces of shredded cheese (American, Cheddar or Swiss)
- 3 tablespoons of butter
- 3 egg yolks
- 1 cup of bread crumbs
- ¼ cup of diced pimento, drained well
- 1 tablespoon of parsley
- 1 tablespoon of onion, finely chopped
- 3 egg whites
- ¼ teaspoon of cream of tartar
- Preheat the oven to 325’.
- Set aside six soufflé or Ramekin dishes.
- Cook elbow macaroni, drain and set aside.
- In the meantime, combine the milk, cheese and butter in a large saucepan and cook over a low flame, stirring till the cheese completely melts and remove pan from stove.
- In a mixing bowl whisk the 3 egg yolks.
- Add ½ cup of hot cheese mixture and stir well.
- Pour the egg yolk mixture into the saucepan and stir into the remaining cheese mixture.
- Add the elbow macaroni, bread crumbs, parsley, onion and pimento into the hot cheese mixture pan.
- In another mixing bowl beat the egg whites with the cream of tartar with a mixer on medium speed until small stiff peaks form.
- Fold in the beaten egg whites into the cheesy macaroni mixture.
- Fill six soufflé or Ramekin dishes with the macaroni and cheese mixture.
- Bake in over for 25-30 minutes until tops puff and get a golden brown coloring on top.
- Serve immediately while hot.
- For a family style platter of macaroni and cheese use a 2 quart soufflé, Pyrex or Corning Ware dish.
- Add the entire macaroni and cheese mixture and bake for 45 minutes till the top becomes browned and puffed.
© 2013 Beverly Mucha / All Rights Reserved
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