There are just so many “comfort foods” we all have. I would gather that macaroni n’ cheese probably ranks right up, close to the top for many people. I know it’s something I have on my list!
Apparently pasta and cheese dishes go all the way back to the “14th century in both, Italy and England, with variations on the pasta and cheeses used. Primarily, however, it is considered a common dish, today, in the United Kingdom, the United States and Canada.” Wikipedia 2022)
“The first “modern” recipe dates back to 1769 published in The Experienced English Housekeeper by Elizabeth Raffeld” (Wikipedia, 2022). This recipe utilizes a béchamel sauce, and with the addition of cheese, a French Mornay sauce. Some versions include meat and vegetables.
My personal history with good ole Mac n’ cheese began with the old standard Boxed Kraft version, however, my mother always baked it in a casserole dish, rather than merely serve it from the stovetop. I was in my 20’s when I found out it’s edible (maybe not great, but edible) right from the pot. Who knew? Well, not me! Luckily they still had a Home Economics class back in 1967, and there I learned how to make well, many things, all in one dish.
First I learned how to make a roux, then a white or béchamel sauce, and then a Mornay sauce! I still use each of those to this day. I’d say that was an effective class, wouldn’t you? I’ve been using that knowledge for 52 years. Amazing!
Anyway, back to the Mac n cheese. My home ec teacher did use cornstarch instead of flour in her roux, and I discovered that using cornstarch seemed to make the Mornay come out a bit grainy. I personally did not mind the texture, but my kids did, so I switched to flour in the roux and the texture issue was resolved. Easy, huh?
The Mac n cheese we made in Home Ec was a layered variety, and one I do like, but sometime I don’t have fresh tomatoes or bacon, so I found it cones out just as good without those items. The bacon and tomatoes would be layered between two layers of the Mac and cheese layers z
After the macaroni is cooked Al dente you mix it with the Mornay sauce, pour half of the macaroni in a greased casserole dish, put a layer of thinly sliced tomatoes, crumble the 1/4 lb of crispy fried bacon on the tomatoes, and cover with the other half of the Mac and cheese mixture. Optional to add a layer of buttered breadcrumbs-which I love, but the kids, growing up complained so I started leaving the topping off. You know, they no longer live with me, I could start adding the topping again. Something yo consider.
Pop it in the oven for 20-30 minutes until it’s bubbly and just starting to brown on top (breadcrumbs will be more brown than not.
That’s it! No big whoopie, but let me tell you mmm, mmm, good!
Fir tfe measurements:
8 oz cavatappi or elbow macaroni, cooked Al dente per package instructions. Vary the salt to your specifications-I go lite with only 1 teaspoon in the pasta water.
While macaroni is cooking:
Cook 4-6 slices bacon until crispy. Drain fat. Set aside
Slice 2-4 Roma plum tomatoes, or 1-2 beefsteak tomatoes, set aside.
Start the roux:
3 Tbsp butter, margarine or mild flavored oil, melted or heated in 2 qt saucepan. Whisk in 3 Tbsp flour, 1 tsp mustard powder 1/8 tsp black pepper, salt to your liking (I use about 1/2 tsp.) cook over med heat to cook out the flour flavor, and get a blond to amber roux. Add 1/4 tsp paprika and 1/8 tsp cayenne pepper, ground. Slowly incorporate 2 cups milk, whisking to prevent lumps. Add 8 oz shredded sharp cheddar about 1/2 cup at a time, continuing to whisk to allow cheese to melt. Add well drained cooked pasta, mix well.
Layer in greased casserole as previously explained. Add 1/2 cup breadcrumbs that have been tossed with 2 Tbsp butter and sprinkle over top ( if using).
Bake @350 degrees 20-25 minutes until bubbly and topping has browned. Let cook at least 15 minutes before you dig in.
