abjcooking
Head Chef
Another recipe from my Jack Daniel's cookbook
1/2 cup uncooked elbow macaroni
1 1/2 cups milk, scalded
2 cups shredded sharp cheddar cheese, divided
1 cup soft bread crumbs
1/4 cup diced pimiento
3 T. melted butter
1 T. chopped parsley
1 T. grated onion
1/2 t. salt
3 eggs, separated
1/4 t. cream of tartar
Cook macaroni according to package directions; drain and set aside. Combine milk and 1 1/2 cups cheese, stirring until cheese melts. Add macaroni, bread crumbs, pimiento, butter, parsley, onion and salt. Beat egg yolks and stir into mixture. Preheat oven to 350. Beat egg whites and cream of tartar until stiff but not dry; fold into macaroni mixture. Spoon into lightly greased 2 qt. baking dish. Bake about 50 minutes or until set. Sprinkle with reamining cheese. Return to oven and bake 5 minutes longer or until cheese melts.
1/2 cup uncooked elbow macaroni
1 1/2 cups milk, scalded
2 cups shredded sharp cheddar cheese, divided
1 cup soft bread crumbs
1/4 cup diced pimiento
3 T. melted butter
1 T. chopped parsley
1 T. grated onion
1/2 t. salt
3 eggs, separated
1/4 t. cream of tartar
Cook macaroni according to package directions; drain and set aside. Combine milk and 1 1/2 cups cheese, stirring until cheese melts. Add macaroni, bread crumbs, pimiento, butter, parsley, onion and salt. Beat egg yolks and stir into mixture. Preheat oven to 350. Beat egg whites and cream of tartar until stiff but not dry; fold into macaroni mixture. Spoon into lightly greased 2 qt. baking dish. Bake about 50 minutes or until set. Sprinkle with reamining cheese. Return to oven and bake 5 minutes longer or until cheese melts.
