Macaroni and Meat Puff

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped green pepper
  • ½ pound round steak, ground
  • Salt and freshly ground black pepper
  • 1 cup cooked macaroni
  • 1 tablespoon finely chopped parsley
  • 1 cup soft fresh bread crumbs
  • 3 egg yolks
  • cups hot milk or half milk and half light cream
  • 3 egg whites, beaten


    1. Preheat oven to moderate (350°F.).

    2. Melt the butter and cook the onion and green pepper in it until onion is translucent. Add the steak, break it up with a wooden spoon, and cook until the meat loses color. Spoon the mixture into a mixing bowl. Add salt and pepper to taste.

    3. Add the macaroni, parsley, bread crumbs and egg yolks to the meat. Pour in the hot milk, then add half of the egg whites. Stir quickly but thoroughly. Gradually fold in the remaining egg whites.

    4. Pour the mixture into a buttered two-quart casserole. Bake the mixture for about forty-five minutes, or until it is set.