Clementine Paddleford obtained this recipe, circa 1951, from Edith Davison, the managing caterer for the Des Moines Women’s Club, who brilliantly combined milk and bread crumbs as a substitute for a labor-intensive white sauce. With any luck, it will be in our repertoire until 2051.
View more of our favorite recipes from this issue.
2000s Recipes + Menus
Souffléed Macaroni and Cheese
Serves 4 generously
- Active time:20 min
- Start to finish:1 hr
FROM HOMETOWN APPETITES BY KELLY ALEXANDER AND CYNTHIA HARRIS
October 2008
- 1 1/2 cups scalded milk
- 1 cup soft bread crumbs
- 1 1/2 cups grated sharp cheddar cheese
- 1 cup cooked macaroni
- 3 large eggs, separated
- 1/4 cup diced pimento
- 1 tablespoon chopped parsley
- 1 tablespoon grated onion
- 3/4 teaspoon salt
- 3 tablespoons melted butter
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Pour milk over soft bread crumbs; add cheese. Cover and let stand until cheese melts. Add macaroni. Combine and add beaten egg yolks, pimento, parsley, onion, salt, and melted butter.
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Beat egg whites until stiff but not dry and fold into mixture. Pour into a buttered 1 1/2-quart casserole. Bake at 350°F until puffed and golden, about 35 minutes.
- Keywords
- kelly alexander,
- cynthia harris,
- cheese,
- pasta,
- vegetarian
