Serves 4 generously
- Active time:20 min
- Start to finish:1 hr
FROM HOMETOWN APPETITES BY KELLY ALEXANDER AND CYNTHIA HARRIS
October 2008
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.
-
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
-
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 1/2-quart casserole. Bake at 350°F until puffed and golden, about 35 minutes.
