Macaroni and Cheese Puff

This is a baked macaroni and cheese recipe, made lighter by beating the egg whites.

Cook Time: 1 hour, 25 minutes

Ingredients:

• 1/2 cup uncooked elbow macaroni
• 1 1/2 cups milk
• 1 1/2 cups shredded process Cheddar cheese or Velveeta
• 3 tablespoon butter
• 3 egg yolks, beaten
• 1 cup soft bread crumbs
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 1 tablespoon grated onion
• 2 teaspoons chopped parsley
• 3 egg whites, beaten with 1/4 teaspoon cream of tartar until stiff

Preparation:

Cook macaroni in boiling water according to package directions. In a saucepan, combine milk, cheese, and butter; cook, stirring, over low heat until cheese is melted. Stir a small amount of the hot mixture into the beaten egg yolks, then return to remaining hot mixture in the saucepan, blending well. Stir in cooked macaroni, bread crumbs, red and green bell pepper, onion, and parsley.
Gently fold beaten egg whites into macaroni mixture. Pour into an ungreased 1 1/2-quart soufflé dish. Bake at 325° for 55 to 65 minutes, or until set. Serve immediately.
Macaroni and cheese recipe serves 6.