This is a totally unconventional but absolutely delicious recipe for a light and fluffy mac and cheese. A cross between a souffle and macaroni and cheese with the addition of pimento and breadcrumbs. The recipe comes from Clemantine Paddleford a recipe developer, cookbook author, pilot and flapper from the 1920's. I adapted this recipe keeping the basics but adding some of my own touches, —sdebrango
1 1/2 cups
scalded whole milk
fresh bread crumbs plus more for the top
grated cheese, I used cheddar and gruyere but use what you like and grate a little more cheddar and gruyere for the top
large eggs separated, egg yolks beaten with a fork until combined and egg whites beaten until stiff
In This Recipe
Pre heat oven to 375 degree's
Pour milk over bread crumbs, add cheese. Cover and let stand until cheese melts. Add macaroni. Combine and add beaten egg yolks, pimento, parsley, onion, salt and buttter. Beat the egg whites until stiff but not dry and fold into the mixture. Note: I sprinkled the top of the mac and cheese with breadcrumbs and grated some cheddar and gruyere on top.
Bake for approximately 30-35 minutes until cheese is melted and top is browned.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.