My kids looked at this meal and were making gacking noises, but when they tried it..it wasn’t that bad. One of them actually liked it.
Your mind thinks of mac and cheese, but there is no cheese. And there probably hasn’t been a recipe like this since 1945, when war rationing finally ended. This vintage recipe was definitely late-war rationing when companies were still trying to sell food to housewives and be within the guidelines.
Scrambled Corn and Macaroni
Ingredients:
- 6 slices bacon
- 1 can cream corn (13 to 15 ounces)
- 4 ounces elbow macaroni
- 4 eggs
Directions:
Bring a tall saucepan of water to a boil, add in pasta, and cook for the time directed (mine was 7 minutes). Drain and set aside.
Chop bacon into bite-size pieces. Heat a large skillet over medium, fry bacon until crispy.
Stir cream corn and milk, heating through. Stir in the cooked macaroni.
Add the eggs, turn down to medium-low, and cook, stirring, until the eggs are starting to set (like in scrambled eggs).
Serves 4-6 (in 1945 era portions). 3 people in modern serving sizes. If as an appetizer, with just a few bites, yes 6.
Notes:
I shot the photo before scrambling the eggs in because I liked the look. Once mixed in, the eyes think mac and cheese. It’s not a bad dish; it is just unusual. Corn isn’t what one is expecting, for sure. But given it was WWII, and food was rationed, this was a way to stretch food.
~Sarah