Cynthia’s Macaroni and Cheese

By Yankee Magazine

Aug 07 2008

When Cynthia Georgina managed a New Hampshire radio station, she also hosted a daily interview show. Tune in one day, and you heard all about using a divining rod to locate underground water. Tune in the next day, and you learned how to chart your family tree or your horoscope. Or locate your birth mother. Or make an almond-flavored dessert from China. You never knew. And that was the fun.
Of the following macaroni and cheese recipe, Cynthia says, “This recipe is delicious. The base is custardy and studded with olives and macaroni. I serve it with sliced ham, a salad, and corn muffins.


4 servings


1-1/4 cups scalded milk
1/2 cup soft bread crumbs
3 tablespoons butter
1-1/2 cups cooked macaroni
2 tablespoons minced onion
1/4 cup chopped olives
2 eggs, well beaten
1 cup grated cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
6 tomato slices
Olive slices
Buttered bread crumbs


Preheat the oven to 375 degrees F.
Pour the milk over the 1/2 cup soft bread crumbs and butter. Add the macaroni, onion, chopped olives, eggs, cheese, Worcestershire sauce, and salt. Mix thoroughly. Place in a buttered 8-inch baking dish.
Place the dish in a pan of hot water and bake until a knife inserted in the center comes out clean, about 45 minutes. Top with tomato slices, sliced olives, and buttered crumbs. Bake for an additional 5 minutes. Serve hot.