Ingredients

• 1/2 c. macaroni
• 2 beaten egg yolks
• 1 1/3 c. milk
• 1 Tbsp. butter or margarine
• 1 Tbsp. Dijon-style mustard
• 2 tsp. instant minced onion
• 1 c. shredded sharp American cheese
• 2 c. soft bread crumbs
• 2 stiffly beaten egg whites
• 8 oz. frankfurters, bias cut

Method

1. Cook macaroni in boiling salted water about 10 minutes; drain. In saucepan, combine egg yolks, butter or margarine, mustard, onion, 1/4 teaspoon salt and dash pepper. Add cheese. Cook and stir over medium heat about 10 minutes, or until mixture thickens slightly. (Do not boil.) Stir in macaroni and bread crumbs. Fold in egg whites. Pour half of mixture into
2. a greased 1 1/2-quart souffle dish. Reserve a few sliced franks for top; place remaining franks in casserole. Pour on remaining macaroni mixture. Arrange reserved franks atop. Bake in 350° oven for 45 minutes. Garnish with parsley. Serve at once. Serves 6.