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Macaroni/Meat Ball Soufflé

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Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Medium

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Soufflé has brown top with ring of meat balls—hearty, tasty, different

Ingredients

  • c. elbow macaroni (uncooked)
  • 2 c. milk, scalded
  • 3 tblsp

Method

  • Cook macaroni as directed on package, using 8 c. boiling water and 1 tblsp. salt. Cook until macaroni is tender. Drain.
  • Combine milk, butter, cheese, onion, salt and pepper. Stir to melt cheese.
  • Beat egg whites until stiff.
  • Beat yolks thoroughly. A

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