Ms. Farlow’s Macaroni and Cheese Fondue

Ms. Farlow’s Macaroni and Cheese Fondue

I found a recipe that looked like nothing I have ever made before.  Macaroni and Cheese Fondue from 1926 sounded delicious.  I love a good homemade baked mac and cheese, but this was a bit different.  I followed the directions according the the research that a package of pasta was 8 or 9 oz in 1926 and a pound of pasta was considered a bulk purchase.  I doubled it because I had a 1 lb package of spaghetti.

After making this recipe, I wouldn’t use spaghetti, or I would break the pasta before cooking.  I would use elbow macaroni or bow tie pasta next time.  This requires a lot of stirring and a smaller pasta would be easier.  I also made this and then sprinkled the cheese on top since the recipe didn’t really say what to do with the cheese.  Next time I will mix it in before baking.

The directions are for the original recipe, but I did double it when I made it.  Next time I make it, I will add tuna and peas because this would make a great tetrazzini casserole.  Both my husband and kids loved this when I served it for lunch as I made it.  They all remarked how “weird” it was, but the texture and taste was good.  I plan to make this again and improve on my techniques.

Baked Mac and Cheese

baked mac and cheese

Original Recipe

Macaroni and Cheese Fondue.  Four eggs, 1 teaspoon salt, 2 cups grated cheese, 1 cup hot water, 1 teaspoon baking powder.  Boil one package macaroni, until tender, then drain.  Beat egg yolks until light, beat egg whites until stiff.  Add to egg yolks macaroni, salt, baking powder, and water.  Then fold in egg whites.  Put in greased baking dish and bake 40 minutes in a moderate oven.  Serve immediately – Maud Farlow, 611 Main Street, Richmond, Ind.

Macaroni and Cheese Fondue

A pasta recipe from 1926
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people

Ingredients

  • 4 large eggs separate whites and yolks
  • 1 tsp Salt
  • 1 tsp baking powder
  • 1 cup hot water saved from boiled pasta
  • 8 oz pasta elbow or bowtie
  • 2 cups cheddar cheese grated

Instructions

  1. Cook pasta according to package directions. In the meantime, separate the egg yolks from the whites.
  2. Beat the yolks until frothy. Then beat the egg whites until stiff.
  3. After the pasta is cooked and drained, add it back to the pan. Add the yolks, salt, baking powder, water and cheese, then mix well.
  4. Gently fold in the egg whites.
  5. Transfer to a 8x8 baking dish and bake at 350 degrees for 40 minutes.

Recipe Notes

The addition of tuna and peas would compliment this wonderfully!

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