| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Elbow macaroni |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 2 1/4 |
c |
Milk |
| 1 |
t |
Salt |
| 1 |
ds |
Pepper |
| 2 |
c |
Grated Cheddar cheese |
INSTRUCTIONS
1998
This is from The American Heritage Cookbook and Illustrated History of
American Eating & Drinking, by the editors of American Heritage, the
magazine of history. Copyrighted in 1964 by The American Heritage
Publishing Co., Inc.. Thomas Jefferson, "Gourmet, gracious host, and
enthusiastic farmer, the Sage of Monticello brought recipes and
delicacies from France to America, only to be accused of having
'abjured his native victuals' ". "On February 6, 1802, after dinner
with President Jefferson at the White House, Mr. Manasseh Cutler wrote
that there was a "pie called macaroni, which appeared to be a rich
crust filled with the strillions of onions, or shallots, which I took
them to be, tasted very strong, and not agreeable. Mr. Lewis told me
there were none in it; it was made of flour and butter, with a
particularly strong liquor mixed with them'." Thomas Jefferson's "a
pie called macaroni" Cook macaroni according to package directions
until tender, them drain thoroughly. While the macaroni cooks, melt
butter in a saucepan, stir in flour until smooth, and cook a minute or
two. Add the milk a little at a time, and cook, stirring constantly,
until sauce bubbles. Add salt and pepper. Arrange alternate layers of
macaroni and cheese in a medium-sized baking dish or casserole,
reserving some of the cheese (about 1/4 cup) to sprinkle over top.
Pour the hot sauce over all, sprinkle with the cheese, and dot with
bits of butter. Bake 35 minutes in a preheated 400 degree oven. Serves
4 to 6. I have not tried this particular recipe for Macaroni and
Cheese, but it seems another variation on a theme. I just thought a
little history about the dish might interest some...it did me. I
bought this 2 volumn book at an antique shop for $6 and have really
loved owning it. There is an interesting and information-filled
(wonderful pictures, too) volumn and the other is the recipes, from
immigrant portage to dining at the Waldorf and Delmonico's, including
menus and tidbits about the various recipes. Posted to FOODWINE Digest
by KITCELEB <[email protected]> on Jan 5,
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