Macaroni Puff Souffle Recipe
Ingredients
| Elbow macaroni | 1/2 Cup (16 tbs), cooked | |
| Mushrooms | 1 3 Ounce, drained | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 3 | |
| 1/2 small onion, cut in pieces | ||
| All purpose flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1/4, small green pepper, cut in pieces | ||
| American Cheese | 4 Ounce, cut into cubes | |
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
Directions
Put macaroni and enough water to cover in blender; blend to coarsely chop.
Drain; pour into saucepan.
Add mushrooms.
Put next 5 ingredients in blender; blend till smooth.
Add green pepper and cheese; blend till coarsely chopped.
Pour over macaroni.
Cook and stir till mixture thickens.
Beat egg whites with cream of tartar to stiff peaks.
Fold into macaroni.
Bake in ungreased 1 1/2-quart souffle" dish at 325° for 50 to 55 minutes.
Drain; pour into saucepan.
Add mushrooms.
Put next 5 ingredients in blender; blend till smooth.
Add green pepper and cheese; blend till coarsely chopped.
Pour over macaroni.
Cook and stir till mixture thickens.
Beat egg whites with cream of tartar to stiff peaks.
Fold into macaroni.
Bake in ungreased 1 1/2-quart souffle" dish at 325° for 50 to 55 minutes.
Chef
