My Best Baked Macaroni
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 1/2 cps uncooked macaroni
1 tsp salt
1/2 tsp dry mustard
1 1/2 cps soft bread crumbs
2 cps shredded sharp cheese
1 cp coarsely cut green pepper
1 (4 oz.) can pimientos, chopped, drained
1 - Cook macaroni as described on package.
2 - Drain.
3 - Start oven at moderate (325 degrees F.).
4 - Grease 2 quart casserole.
5 - Beat egg yolks
6 - Combine with milk, salt, mustard, crumbs, and cheese.
7 - Add green peppers and pimientos.
8 - Add macaroni.
9 - Beat egg whites stiff, until they stand in points when beater is removed.
10 - Fold macaroni mixture into whites.
11 - Pour into prepared baking dish.
12 - Set dish in shallowe pan of hot water.
13 - Bake 1 hour and 15 minutes.
Makes 6 servings.
I like to take this casserole to night beach picnics. It's also good
with glazed ham for a buffet, with nice tossed green salad.