| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Vegetarian |
Cheese, Eggs, Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Corkscrew-shaped macaroni |
| 2 |
T |
Butter or margarine |
| 3 |
T |
Flour |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Paprika |
| 1 |
ds |
Cayenne |
| 1 1/4 |
c |
Milk |
| 6 |
oz |
Natural sharp Cheddar cheese |
|
|
shredded |
| 3 |
|
Eggs, separated |
INSTRUCTIONS
Preheat oven to 350 F (moderate). Grease a 2-quart casserole. Cook
macaroni according to package directions. Melt fat in a large
saucepan. Stir in flour, salt, paprika, and cayenne. Add milk. Cook
over moderate heat, stirring until thickened. Remove from heat. Add
cheese and stir until melted. Beat egg yolks until light. Fold into
macaroni and cheese mixture. Pour into casserole. Bake for 35 to 40
minutes or until center is firm to the touch when pressed lightly.
Serve immediately. Calories per 1 cup serving: About 300 Source: FOOD
-- by U.S. Department of Agriculture Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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