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Home » Souffléd Macaroni and Cheese Bake

Souffléd Macaroni and Cheese Bake

Image of a chef holding a hot bowl

Souffléd Macaroni and Cheese Bake

You might think this recipe doesn't make a lot, judging by just 1 cup of macaroni, but it does. And it's really good.
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Kids, Pasta
Servings 4 servings as a main course with a side salad, etc.

Ingredients
  

  • 1 ½ cup Milk
  • 1 cup Fresh Bread Crumbs
  • 1 ½ cup Cheddar Cheese grated
  • 1 cup Macaroni uncooked
  • 3 Eggs separated
  • ¼ cup Peppers chopped
  • 1 teaspoon Parsley dried
  • 3 tablespoons Onion chopped finely
  • 1 teaspoon Salt
  • 3 tablespoons Butter

Instructions
 

  • Set macaroni onto boil. When it is done, drain and set aside.
  • While the pasta is boiling, grate the cheese and chop the onion, and the pepper. Beat the egg yolks, and beat egg whites until stiff. Set all aside.
  • Start oven heating to 180 C / 350 F / Gas Mark 4.
  • Butter a casserole dish, set aside.
  • In a large bowl, put the soft bread crumbs.
  • Zap the milk with the butter and the onion in the microwave until the milk is scalded, then pour over top the bread crumbs, and stir the cheese in. Cover with something like a plate for a few minutes to keep the heat in while the cheese melts. Stir in the macaroni, then the egg yolk, chopped pepper, and salt. Then, fold in the egg white, then turn it all into the prepared casserole dish. Bake uncovered for 25 to 35 minutes.

Notes

6 oz cheddar = 1 ½ cups grated
If you want to use fresh parsley, use 1 tablespoon, and add when doing final mixture.
The pepper is just to give the dish some interest.
Use a red pepper for colour, unless it is outlandishly expensive for the time of year; in which case, use whatever mild pepper makes sense.
To serve 4 hearty eaters, increase recipe by 1 ½ times. To serve 6, double the recipe. In both instances, allow a longer cooking time for the centre to cook.
Optional: just before putting in oven, a few slices of tomato or a few drained tinned tomatoes, chopped, to give it more interest.
Tried this recipe?Let us know how it was!

History

Clementine Paddleford got this recipe in the 1940s from an Edith Davison who was managing caterer for the Women’s Club of Des Moines, Iowa. From: Alexander, Kelly and Cynthia Harris. “Hometown Appetites.” New York: Gotham Books. 2008, pp 168-169.

This page first published: Jan 5, 2009 · Updated: Jan 26, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Cheddar Cheese, Fresh Bread Crumbs, Macaroni, Pasta for Baking, Vegetarian

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