Title: Macaroni Mousse
Categories: Pasta, Cheese/eggs
Yield: 6 Servings

1 1/2 c Elbow macaroni
2 1/2 c Scaled milk
1 1/2 c Soft bread crumbs
5 Eggs, beaten
8 tb Melted butter
1 1/2 tb Chopped pimiento
1 1/2 tb Chopped parsley
1 1/2 To 3 tbs. chopped onion
2 1/4 c 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

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Jun 1, 1998