Macaroni Puff Recipe

Name: Macaroni Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. small elbow macaroni, cooked; 1 1/2 c. milk, scalded; 1 c. soft bread crumbs; 2 c. grated sharp cheese; 3 egg yolks, beaten; 1/4 c. diced pimiento; 3 Tbsp. melted margarine; 1 Tbsp. chopped parsley; 1 Tbsp. grated onion; 1/2 tsp. salt; 3 egg whites; 1/4 tsp. cream of tartar

Servings: persons

1/2 c. small elbow macaroni, cooked
1 1/2 c. milk, scalded
1 c. soft bread crumbs
2 c. grated sharp cheese
3 egg yolks, beaten
1/4 c. diced pimiento
3 Tbsp. melted margarine
1 Tbsp. chopped parsley
1 Tbsp. grated onion
1/2 tsp. salt
3 egg whites
1/4 tsp. cream of tartar

1
Pour the hot milk over the bread crumbs.
2
Reserve 1/2 cup of cheese and add remaining to milk mixture; cover and let stand until cheese melts.
3
Add cooked macaroni, egg yolks, pimiento, butter, parsley, onion and salt.
4
Beat egg whites with cream of tartar until stiff, but not set.
5
Fold into macaroni mixture. Pour into an ungreased baking or souffle dish.
6
Bake, uncovered, in 325u00b0 oven about 50 minutes or until set.
7
Top with remaining cheese and return to oven until melted.
8
Serve immediately.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. small elbow macaroni, cooked, 1 1/2 c. milk, scalded, 1 c. soft bread crumbs, 2 c. grated sharp cheese, and more.

Yes, Macaroni Puff falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni Puff

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