MAC AND CHEESE PUFF

To give this casserole a "top hat", use a one-quart souffle dish with a foil collar. Bake in a 350 degree F oven 45 to 50 minutes.

1/2 cup macaroni
2 beaten egg yolks
1 1/3 cups milk
1 tablespoon butter or margarine
1 tablespoon Dijon-style mustard
2 teaspoons instant minced onion
1 cup shredded sharp American cheese (4 ounces)
2 cups soft bread crumbs (about 3 slices bread)
2 stiffly-beaten egg whites
8 ounces frankfurters, bias-sliced

Cook macaroni in boiling salted water about 10 minutes or till tender; drain.

In saucepan combine egg yolks, milk, butter or margarine, mustard, onion, 1/4 teaspoon salt, and dash pepper; add cheese. Cook and stir over medium heat about 10 minutes or till mixture thickens slightly (do not boil).

Stir in macaroni and bread crumbs. Fold in egg whites. Pour half the mixture into an ungreased 1 1/2-quart souffle dish with a foil collar extending above the top.

Reserve a few sliced franks for the top. Place remaining franks in casserole. Pour on remaining macaroni mixture. Arrange reserved franks atop.

Bake in 350 degrees F oven for 45 minutes. Garnish with parsley, if desired. Serve at once.

Makes 6 servings
From: Recipelink.com
Source: Better Homes and Gardens magazine, February 1978