From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1-1/2 cups elbow macaroni

  • 2-1/2 cups scalded milk

  • 1-1/2 cups soft bread crumbs

  • 5 eggs, beaten

  • 8 Tablespoons melted butter

  • 1-1/2 Tablespoons chopped pimiento

  • 1-1/2 Tablespoons chopped parsley

  • 1-1/2 to 3 Tablespoons chopped onion

  • 2-1/4 cups grated sharp cheddar cheese


Preheat oven to 350 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 a platter.

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