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| 1/2 Tasse | Small Elbow Macaroni; cooked |
| 1 1/2 Tasse | milk scalded |
| 1 Tasse | bread crumbs soft |
| 2 Tasse | American cheese shredded |
| 3 | eggs separated |
| 1/4 Tasse | pimento diced |
| 3 Esslöffel | butter or margarine, melted |
| 1 Esslöffel | parsley chopped |
| 1 Esslöffel | onions grated |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | cream of tartar |
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Cook macaroni in boiling, salted water, until tender. Drain. Pour hot milk over bread crumbs. Reserve 1/2 cup cheese and add remaining cheese to milk mixture; cover and let stand until cheese melts. Add mararoni, beaten egg yolks, pimiento, butter, parsley, onion, and salt. Beat egg whites and cream of tartar until stiff, but not dry. Fold into macaroni mixture. Pour into ungreased baking dish. Bake in slow oven (350°) about 50 minutes, or until set. Top with remaining cheese and return to oven for a few minutes until cheese melts. Serve at once.
billspa@icanect. Net
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