Macaroni mousse
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Elbow macaroni |
| 2½ | cup | Scaled milk |
| 1½ | cup | Soft bread crumbs |
| 5 | Eggs, beaten | |
| 8 | tablespoons | Melted butter |
| 1½ | tablespoon | Chopped pimiento |
| 1½ | tablespoon | Chopped parsley |
| 1½ | To 3 tbs. chopped onion | |
| 2¼ | cup | Grated sharp cheddar cheese |
Directions
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@... Source: Atlanta Cooknotes