3/4 c. small shell macaroni, uncooked
1 1/2 c. milk
6 oz. sharp Cheddar cheese
4 tbsp. (1/2 stick) butter
3 egg yolks
1 c. soft bread crumbs
1/4 c. canned pimiento
1 tbsp. minced onion
1/2 tsp. dry mustard
1/8 tsp. white pepper
3 egg whites
1/4 tsp. cream of tartar

Prepare 1 1/2-quart casserole dish by greasing with butter, then coating surface with a dusting of flour or dry grated cheese. Preheat oven to 325°F.

Cook macaroni according to package directions. Drain well and toss with 7 tablespoons butter. Mix milk, shredded cheese and 3 tablespoons butter in saucepan. Stir over low heat until cheese melts.

Beat egg yolks until thick and lemon colored. Stir small amount of cheese mixture into yolks, then pour into small pan with remaining cheese mixture; blend thoroughly. Add cooked macaroni, crumb, pimiento, parsley, onion and dry mustard, pepper. Stir until blended.

Beat egg white with cream of tartar until stiff, but not dry. Gently fold macaroni mixture into egg whites. Pour into prepared casserole dish. Bake at 325°F for 1 hour or until sets.