Another classic recipe from Good Eats: The Early Years. Rumor has it that Thomas Jefferson's household were the inventors of macaroni and cheese, although this is debatable, he did serve macaroni and cheese at at least one state dinner. Jefferson tired to have the signature noodle made at his home but they did not live up to expectations so he ended up importing them from Italy along with multiple cheeses. The general population was introduced to this dish in 1937 when Kraft introduced their signature product. Due to its low cost it became a favourite for depression and World War II era cooks.
Slightly brunt macaroni |
As for the actual execution it was going great up until the very end, the macaroni and cheese had been in the oven for the prescribed half and hour but the cheese on the top had not reached that glorious golden brown colour. I decided to crank up the broiler, I'm sure you can see where this is going, I got distracted... making a salad of all things. When I remembered it was too late, the top was already starting to smoke. The damage turned out to be not that bad, once the burned parts were mixed in with the rest they weren't that noticeable. Despite the burntness it was delicious! My pervious experience with homemade macaroni I found most of the sauces to be somewhat bland. This sauce certainly did not fall in that category, the addition of dry mustard and paprika really boosted the flavour! I would highly recommend this recipe.
Mac and Cheese Recipe
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