Ingredients
1-1/2 cups whole milk1-1/2 cups shredded sharp cheddar cheese3 tablespoons butter, melted1 cup soft bread crumbs1 cup elbow macaroni, cooked and drained3 large eggs, separated1/4 cup diced pimientos1 tablespoon minced fresh parsley1 tablespoon finely chopped onion1 teaspoon salt
Preparation
In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.
