Food Musings, Sides and Breads
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Ultimate Comfort and Cold Weather Food

When life gets tough and leaves me longing for a sense of security, I escape to my kitchen and cook one of my favorite comfort foods: creamy macaroni and cheese.

Long considered a Depression era food, macaroni and cheese actually dates back to the late 18th century. Our third president, Thomas Jefferson, is credited with introducing the dish to America. The story goes that Jefferson returned from a trip to Italy with a pasta maker and recipe for macaroni coated with cheese. Originally made with equal amounts of grated Parmesan and butter, it would later feature the standard cheddar and bechamel sauce. Reputedly Jefferson’s favorite meal, this casserole was served at Monticello, his Virginia home, and also at parties in Washington.

Although considered a luxury item reserved for the rich, macaroni and cheese did appear in Mary Randolph’s The Virginia Housewife in 1824. Her housekeeping and cookery book instructed readers to ‘boil the macaroni with milk and water.’ After cooking and draining the macaroni, they should then place it in a bowl and cover the top with cheese and butter. By 1851, the recipe had evolved into a richer, cheesier dish featuring alternating layers of Parmesan, butter and macaroni. According to Jean Anderson in The American Century Cookbook (Clarkson, 1991), the first saucy macaroni and cheese appeared in 1915 in the Larkin Housewives’ Cook Book. Many cookbooks, though, continued with the drier, layered dish through the 1950s.

Despite its long history on these shores, macaroni and cheese didn’t become a nationwide sensation until the Depression. By that time, pasta was being manufactured on a large scale, making macaroni cheap and widely available. Adding a little cheese, butter and breadcrumbs to a pot of elbow macaroni provided unemployed, cash-strapped families with a simple, inexpensive and filling dinner.

Making mac ‘n’ cheese from scratch couldn’t be easier. While the elbows (or other short, tubular pasta) cook, I stir together equal parts flour and butter in a medium sized pan over medium-low heat. In other words, I make a roux. To this I slowly add milk, which transforms my roux into a bechamel sauce. While the sauce simmers, I sprinkle in my grated cheese of choice and a dash of ground white pepper and allow the ingredients to bubble away for a minute. By this point my macaroni should have reached al dente, a firm but not hard consistency and the ideal level of doneness for this dish. After draining the pasta, I tumble it into the sauce and stir the two together. At this stage I could cook the macaroni and cheese for another minute and then serve it. I could also spoon it into a buttered baking pan, dot the top with bread crumbs, and bake for 30 minutes.

Cook on the stove or bake in the oven? The decision is a matter of time and taste.

Likewise, personal taste plays a role in what cheese stars in my entree. Often I choose a high quality, aged, sharp cheddar and mix it with a little Parmesan. For more intense flavor I select a mixture of cheddar and Gruyere. No matter what cheese I choose, I know that in the end I’ll dig into a big bowl of delicious comfort food. Mac ‘n’ cheese — it’s the meal of contentment for me.

STOVETOP MACARONI AND A CHEESE QUARTET
Serves 4 to 6

2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 cup cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1/2 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
Dash of ground white pepper
Curry powder, optional garnish
Hot paprika, optional garnish

Following the directions on the package, cook the macaroni until al dente.

Meanwhile, in a medium-sized saucepan melt 2 tablespoons of butter then add the flour, whisking until well combined. Cook the roux for 5 minutes, stirring frequently.

Over medium heat slowly add the milk to the roux, stirring to incorporate. Cook together until slightly thickened. Add the cheeses and pepper to the liquid. Stir periodically until well combined and then remove from the heat.

Drain the macaroni. Tumble it into the pan with the cheese sauce, stir them together and allow the mixture to cook for 1 minute over medium heat, until the sauce has thickened. Spoon into bowls and serve immediately with an optional sprinkling of curry powder or hot paprika on top.

Filed under: Food Musings, Sides and Breads

by

Based on the U.S. East Coast, I am a trained journalist, writer and photographer specializing in food, travel, STEM and education. My articles appear in such publications as the Chicago Tribune, LA Times, Standardization News, VegNews and See All This. I have written two nonfiction books, contributed to two other books and provided the photography for one. A world traveler, I have journeyed through 51 countries and six continents, collecting story ideas as I've roamed.

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