Macaroni cheese

Macaroni cheese 💝

Macaroni and cheese—also called mac and cheese in American, Canadian, and AustralianEnglish; macaroni pie in Caribbean English , and macaroni cheese in the United Kingdom is a dish of English origin, consisting of cooked macaroni pasta and acheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as bread crumbs, meat and vegetables.

Traditional macaroni and cheese is acasserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix.The cheese is often first incorporated into a Béchamel sauce (milk gravy) to give a Mornay saucewhich is then added to the pasta. In the United States it is considered a comfort food

Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was also written in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (inMiddle English) was "Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth." ("Make a thin foil of dough and cut it in pieces. Put them in boiling in water and seethe them well. Grate cheese and add it with butter beneath and above as with losyns [a dish similar tolasagne, and serve.

                       French Maid Set

The first modern recipe for the dish was included in cookery writer Elizabeth Raffald's 1770 book, The Experienced English Housekeeper. Raffald's recipe is for aBéchamel sauce with cheddar cheese in French cooking which is mixed with macaroni, sprinkled withParmesan, and baked until bubbly and golden. The famous British Victorian cookbook Mrs Beeton's Book of Household Management included two recipes for the dish. One recipe states that "The macaroni, (which should be "tender but perfectly firm, no part being allowed to melt, and the form entirely preserved" – lest one be tempted to cook it for so long it actually disintegrated) is then topped with more cheese, pepper and breadcrumbs, before receiving a final dose of melted butter for good measure and being placed before a "bright fire" to brown the crumbs, or grilled with a salamander broiler.

 

 In the United Kingdom, during the 2010s, it has seen a surge in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants.

Our recipe for today is : macaroni cheese 

The ingreadients: 

4 cups dried macaroni

1 whole egg

1/2 stick (4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking

SaltSeasoned salt

1/2 teaspoon ground black pepperOptional spices: cayenne pepper, paprika, thyme

 

Directions:

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm. Drain and set aside.

In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

ENJOY