Souffleed Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I found this recipe in the Gourmet Magazine Oct/2008. Sounds like truly comfort food!! It accompanied a wonderful article about Clementine Paddleford, if you get a chance read it!! I will update once I have made it. (also going to try and cut some of the fat). Ingredients:
1 1/2 cups scalded milk |
1 cup soft breadcrumbs |
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 |
Directions:
1. Pour milk over bread crumbs; add cheese.
2. Cover and let stand until cheese melts.
3. Add macaroni.
4. Combine and add beaten egg yolks, pimento, parsley, onion, salt and melted butter.
5. Beat egg whites until stiff but not dry and fold into mixture.
6. Pour into a buttered 1 1/2 quart casserole.
7. Bake at 350 degrees until puffed and golden, about 35 minutes.
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