. There's a recipe for Mac And Cheese Recipe in the cookbook, „The Virginia Housewife“, however, published in 1824, composed by Mary Randolph, who was Jefferson's cousin. Maybe that is the Mac and Cheese which was made in the mould Jefferson purchased in Paris!

Miss Myrtle Martin's Mac and Cheese Recipe

Lip-smacking' Good!

Ingredients:

3cups elbow or shell shaped noodles or 3 cups LARGE noodles

3 cups shredded light or sharp Cheddar cheese

2 cups shredded Monterey Jack cheese

1 8 oz pkg. shredded Colby Cheese

1 8 oz pkg shredded Mozzarella Cheese(for that great stringy texture… can replace other if desired)

1 8 oz. container of Sour Cream

1 8 oz. carton heavy whipping cream

1 Large or Extra Large (or two small) egg beaten

Salt and Pepper to taste

Paprika to sprinkle on top for garnish

1 cup bread crumbs (preferably homemade, instructions follow)

1tablespoon (T) butter or margarine

(can buy cheeses in blocks and shred or block to melt in with noodles instead of pre shredded to potentially save cash)

Instructions:

Fill a large spaghetti kind pot 3/4 complete with hot water and bring water into a quick boil. Salt the water with 1 teaspoon salt, add some drops of olive oil for the water to help avoid boil overs. Add the noodles (into a spaghetti insert in case you have one and drop it)to the water and let boil for 15 20 minutes, until al-dente for your preference, then drain, saving 1 Tablespoon of the pasta water. Preheat the oven to 375 degrees F. Pour cooked noodles into a 4-quart baking dish which has been sprayed with cooking spray and stir in the pasta water (helps the sauce stick to the pasta) Add sour cream, heavy whipping cream, Cheddar cheese, shredded Monterey Jack, salt, pepper and egg. Mix thoroughly adding the remaining cheeses except the Parmesan and stir. Place to the oven for 10 Min's. Remove in the oven and stir again gently. Sprinkle the mozzarella on top. Mix bread crumbs with melted butter and toss with 1/4 cup Parmesan cheese and sprinkle over Mozzarella cheese. Sprinkle paprika over if desired. Put the dish back in the oven at 425 for 20-25 Min's or until top-layer of cheese is melted and beginning to brown. Remove from your oven, cool for 5 Min's and serve. This recipe serves 8 to 10 people.

Home-made Bread Crumbs:

Continue to keep a gallon size zippered bag in freezer to fall leftover bits of bread.

Cut stale bread into 1\“ cubes. Spray with butter flavor (or whatever flavor you've got available) cooking spray, sprinkle with dried parsley, oregano and Parmesan cheese.

Place under broiler until dry enough to crumble… observe it carefully! Flip cubes and also do the same to the opposing side. Crumble by putting in food processor or setting in zip-loc bag or dish towel and rolling with rolling pin.

Crumbs are now ready for recipe. For croutons, add garlic with all the parsley, marjoram and cheese, leave as cubes and brown a bit more. Great on salads and in soups!

Note:

Sometimes instead of observing portions, it can be more beneficial to cut down a number of the less critical (to the recipe) fats and keep the ones that really count. These comfort foods may be reshaped to be delicious on the lips whilst not so damaging to the hips! The Comfort Food page will soon be exploring different comfort foods, even those from different regions and states.

Linda Talbott Brewer is the Nashville Comfort-food Examiner for Examiner.com, Nashville. With years of experience as a mom and cook as well as years within the health and fitness business, she is not simply the perfect person for that work but also the person who can take those high-calorie comfort foods and make them a healthy option, while still maintaining those encouraging flavors Go Here.

 
steamy_macaroni_and_cheese_and_somewhat_of_history.txt · Sidst ændret: 2013/11/27 07:03 af janette391
 
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