Baked Macaroni Puff
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/4 lb lean bacon
3 tbsp butter
3 tbsp flour
1 cp milk
1/2 cp grated Old English or Cheddar cheese
1 tbsp prepared horseradish
1 tsp prepared mustard
1/4 tsp pepper
1 1/3 cps cooked elbo macaroni
1 - Cook bacon until crisp.
2 - Drain on thick paper towels.
3 - Melt butter in heavy saucepan.
4 - Add flour and stir until smooth.
5 - Add milk, slowly, stirring over moderate heat.
6 - Cook and stir until thickened.
7 - Add cheese, horseradish and mustard.
8 - Stir until well blended.
9 - Season with salt and pepper.
10 - Remove from heat.
11 - Start oven at moderate (325 degrees F.).
12 - Butter 1 1/2 qt casserole.
13 - Cut bacon in small pieces.
14 - Beat egg whites stiff.
15 - Beat yolks slightly.
16 - Add thick cheese sauce gradually to yolks, beating after each addition.
17 - Add macaroni and bacon.
18 - Mix well.
19 - Fold into egg whites. 20 - Pour into perpared baking dish and sprinkle top lightly with paprika.
21 - Set dish in shallow pan of water.
22 - Bake 45 minutes or until slightly browned and firm to the touch.
Makes 5 to 6 servings.