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Souffléed Macaroni and Cheese

Source of Recipe

Gourmet, October 2008


Recipe Introduction

"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."

List of Ingredients

â—¦ 1 ½ cups scalded milk
â—¦ 1 cup soft bread crumbs
â—¦ 1 ½ cups grated sharp cheddar cheese
â—¦ 1 cup cooked macaroni
â—¦ 3 large eggs, separated
â—¦ ¼ cup diced pimento
â—¦ 1 tablespoon chopped parsley
â—¦ 1 tablespoon grated onion
â—¦ ¾ teaspoon salt
â—¦ 3 tablespoons melted butter


Recipe

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.

Beat egg whites until stiff but not dry and fold into mixture.
Pour into a buttered 1 ½-quart casserole. Bake at 350° F until puffed and golden, about 35 minutes.

Serves 4 generously