Pioneer Macaroni & Cheese
This recipe, found in the 1950s Betty Crocker cookbook, includes egg for added texture and flavor.
This recipe, found in the 1950s Betty Crocker cookbook, includes egg for added texture and flavor.
- Carbohydrate 22.2440316046419 g
- Cholesterol 160.767708345809 mg
- Fat 9.84520653676303 g
- Fiber 0.714092291413719 g
- Protein 11.0518542902238 g
- Saturated Fat 5.03179323415451 g
- Serving Size 1 1 Serving (180g)
- Sodium 124.442565224213 mg
- Sugar 21.5299393132281 g
- Trans Fat 1.02920069998263 g
- Calories 223 calories
Step-by-step
- Preheat oven to 350F degrees
- Place pasta in buttered casserole dish.
- Scatter the cheese over the pasta
- Mix the milk, eggs, salt and pepper.
- Pour milk mixture over pasta and cheese.
- Sprinkle with paprika (optional)
- Bake 40 to 50 minutes until golden brown on top.
Operating without a standard stovetop roux requires relying entirely on a liquid custard base to bind the casserole. Standard baking dishes made of heavy glass or glazed ceramic distribute heat evenly, preventing the dairy solids from scorching before the eggs coagulate.
Vessel Selection and Heat Transfer
Glass and ceramic retain heat longer than thin aluminum pans, which is critical when baking an un-thickened milk and egg mixture at 350 degrees Fahrenheit. Buttering the casserole walls prevents the edges of the baked custard from sticking and burning during the 40 to 50 minute baking window. Using sharp cheddar cut into uniform half-inch cubes ensures the cheese melts into pockets rather than forming a solid, greasy mass.
Managing the Custard Ratio
Incorporating beaten eggs directly into three cups of milk transforms a standard dairy pour into a stable custard matrix. Whisk the eggs thoroughly into the cold milk before pouring over the hot pasta to prevent premature curdling from residual heat. Watch for the visual cue of a golden brown top crust and a knife inserted near the center emerging clean, signaling that the protein network has fully set.
