Macaroni and Cheese Mousse

Now, I know all of you enjoy macaroni and cheese. Give this one from Mary Meade’s Magic Recipes for the Blender a try. Just a tiny bit different but still the frugal yummy dinner we all love. It really is mousse like or souffle like or rather well…custard like. But you will like it. I tend to use cheddar instead but the American really does melt better.

Macaroni and Cheese Mousse

(6 servings)
A variation of a standard American dish.

Cook about 12 minutes in boiling salted water and drain 8 ounces macaroni (elbow or broken lengths)

Crumb in blender and set aside
2 slices white bread, torn apart

Place in blender container

3 eggs
1 1/2 cups milk
1 teaspoon salt
1/3 cup butter
1/4 cup packed parsley
1 small onion, in quarters
2 pimientos
1/2 pound American cheese, diced

Blend about 30 seconds and mix with macaroni. Add crumbs. Place in a greased shallow baking dish, 9 x 12 inches, and set in a pan of hot water. Bake in a moderate oven at 350 degrees for an hour or until the custard sets. Serve plain or with a tomato sauce.

Comments

  1. Now that looks like a winner…cozy & yummy.

  2. exactly

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