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. Serves 6 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org Recipe by: Mrs. Richard Repaire Posted to MC-Recipe Digest V1 #693 by Bill Spalding
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 6|
|Calories from Fat: 393 (39%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 579.2mg||178 %|
|Sodium 2895.8mg||100 %|
|Potassium 634.9mg||17 %|
|Total Carbohydrate 105.8g||31 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 98.3g|
|Protein 45.8g||65 %|
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Calories per serving: 1001
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