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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.


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


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


Effective, but strange.


Add the macaroni.


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


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


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.


We actually had this for dinner on Good Friday.


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.


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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