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2000s Recipes + Menus

Souffléed Macaroni and Cheese

Serves 4 generously
  • Active time:20 min
  • Start to finish:1 hr
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.