Macaroni Moussecheese/eggs, pasta 1 1/2 cup elbow macaroni 2 1/2 cup scaled milk 1 1/2 cup soft bread crumbs 5 eggs, beaten 8 tablespoon melted butter 1 1/2 tablespoon chopped pimiento 1 1/2 tablespoon chopped parsley 1 1/2 to 3 tbs. chopped onion 2 1/4 cup grated sharp cheddar cheese Preheat oven to 350øF degrees. Cook macaroni in two quarts boiling, salted water. Drain. Cover with cold water and drain again. Pour scalded milk over bread crumbs. Mix eggs, butter, pimiento, parsley, onion, and cheese. Combine all ingredients and pour into a buttered, two-quart casserole. Bake for 50 minutes. Remove from oven, let sit for ten minutes, loosen edges and turn mousse out onto the platter. Yield: 6 to 8 servings. Planning: can prepare ahead Prep. Time: 30 minutes Baking Time: 50 minutes. Typed in MMFormat by cjhartlin@msn.com Source: Atlanta Cooknotes |
