INGREDIENTS

INSTRUCTIONS

Also from Design Cuisine, this variation of that old favorite uses feta
cheese and half-and-half for a rich, creamy and slightly unusual taste.
Although the recipe calls for timbale molds, available in many cooking
supply stores, ovenproof custard cups or ramekins will work as well. Or, if
you prefer, you can bake the macaroni and cheese in a 1/2 quart casserole
dish.
Bring large saucepan of water to a boil. When water boils, add macaroni,
stirring to prevent sticking. Cook according to package directions or until
al dente.
Meanwhile, preheat oven to 325 degrees. Butter or oil timbales or other
molds. Set aside. When macaroni is cooked, drain, rinse under cold running
water and thoroughly drain again.
In large bowl, beat eggs, egg whites and half-and-half. Add macaroni,
cheese, both onions, parsley, salt and pepper and mix well. Spoon mixture
into molds. Place them in baking dish and fill with hot water until water
comes about halfway up sides of molds. Cover with foil and bake until set,
about 40 minutes.
Remove cups from water and let cool slightly. To unmold, run a sharp knife
around inside edge of each. Place plate over cup, invert and shake firmly.
This dish also may be served in the molds.
PER SERVING:177 CAL.; 7G PROT.: 10G TOTAL FAT (5G SAT. FAT); 16G CARB.;
70MG CHOL.; 345MG SOD.; 1G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 48
Converted by MM_Buster v2.0l.

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