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Souffled Macaroni and Cheese

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I’ve made a few different kinds of mac and cheese in my day, but this one was a first.

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Of course it starts out in the normal way with some beautiful cheddar.

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But then you put the cheddar in a bowl with breadcrumbs and scalded milk.

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Effective, but strange.

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Add the macaroni.

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Not just pretty colors.   Egg yolks and butter with parsley and onion.

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Mix it all together and fold in some egg whites that have stiff peaks.

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Bake at 350 for 25 to 35 minutes and then write a little thank you note to Clementine Paddleford for putting this recipe into The Great American Cookbook.

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We actually had this for dinner on Good Friday.

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I thought frozen fish sticks would be the perfect accompaniment.  The peas remind me of an art project from the sixth grade.  The assignment was a sculpture of our favorite meal.  I’m pretty sure mine was fried chicken with mashed potatoes and peas.   I’m sure I got an A.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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