Macaroni Puff
A creamy, cheesy macaroni casserole with a crunchy bread crumb topping, perfect for comforting family dinners or casual gatherings, blending sharp cheese and flavorful seasonings.
Ingredients
- 1/2 cup small elbow macaroni, cooked ⓘ
- 1 1/2 cups milk, scalded ⓘ
- 1 cup soft bread crumbs ⓘ
- 2 cups grated sharp cheese ⓘ
- 3 egg yolks, beaten ⓘ
- 1/4 cup diced pimiento ⓘ
- 3 tablespoons melted margarine ⓘ
- 1 tablespoon chopped parsley ⓘ
- 1 tablespoon grated onion
- 1/2 teaspoon salt ⓘ
- 3 egg whites ⓘ
- 1/4 teaspoon cream of tartar ⓘ
Instructions
- Pour the hot milk over the bread crumbs and let stand until the bread absorbs the milk.
- Reserve 1/2 cup of grated cheese and add the remaining cheese to the milk mixture; cover and let stand until the cheese melts.
- Add the cooked macaroni, beaten egg yolks, diced pimiento, melted margarine, chopped parsley, grated onion, and salt to the mixture.
- In a separate bowl, beat the egg whites with cream of tartar until stiff but not dry.
- Fold the beaten egg whites into the macaroni mixture gently.
- Pour the mixture into an ungreased baking or souffle dish.
- Bake uncovered in a 325°F oven for about 50 minutes or until set.
- Sprinkle the remaining cheese on top and return to the oven until the cheese melts.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
961
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).