If there isn't, Kraft will soon be lobbying for it.
Baked Macaroni & Cheese
1 16-ounce pkg mostaccioli, cut ziti, penne rigate, or similar hollow noodle
(Originally, this was made with "plain macaroni", which was uncut noodles about 8-10" long, and about the diameter of “large elbows” or ziti. They have disappeared from American shelves, but can still be found on the Internet, imported from Italy...but are fatter than I remember the 'common' ones forerly found in American markets. They were typically used whole, or broken in half prior to cooking.)
Salted water for cooking the pasta--I always float a thin layer of cooking oil on the water before adding the pasta
1 and 1/2 14-ounce cans evaporated milk (The health conscious may substitute low fat evaporated, or even non-evaporated, but it loses a lot that way)
6 eggs, slightly beaten
dash Nutmeg
Salt & Pepper to taste 8-12 ounces Extra Sharp Cheddar Cheese, in thin slices; (our favorite) or a mix of one’s favorite cooking cheeses.
(I also put a sprinkle of Parmesan on each layer)
Bread crumbs to sprinkle on top--I prefer Panko crumbs
Butter to butter baking pan & to dot each layer
OPTIONAL INGREDIENTS
Any combination may be used:
1/2 cup diced ham, COOKED chicken, etc
small onion diced
green pepper diced
celery diced
Herbs or seasonings
This can be as basic or as elaborate as one wishes, or has ingredients for; the variations are endless.
Preheat oven to 350F, with a jellyroll pan or cookie sheet on the lower shelf to catch drips
Prepare the pasta according to package directions; do NOT overcook!
While waiting for the pasta, butter and set aside a large bread-loaf baking pan, or a Dutch oven without the lid; or even a cast iron deep chicken fryer
(Adjust the pan size to the amount of ingredients, but ALWAYS use a deep pan, rather than a large shallow pan.
Mix the eggs, evaporated milk, nutmeg, and S&P--I like to use a semi-course grind of a 4-Peppercorn blend
When the pasta is cooked, drain and rinse; shake as much water out of the noodle interiors as possible.
The ideal is three layers, so split the pasta and any optional ingredients accordingly
Layer into the pan:
Pasta; place any optional ingredients on top of the pasta & gently mix it into the pasta layer with a fork.
If using, sprinkle with Parmesan, then place a layer of cheese slices on the pasta forming an almost solid layer; there has to be about 1/8" between the slices, and also around the edge of the pan, to allow the egg mixture to penetrate.
Pour in just enough egg mixture to cover the noodles, making sure it has time to fill the noodles; top up if needed, then dot with butter.
Repeat layering, until all the ingredients are used. If any egg mixture is left over, gently ‘bump’ pan and add to fill.
Finish by dotting the top with butter, then evenly sprinkle with the crumbs to cover.
Place on middle rack of oven, and bake 45 minute-1 hour.
It is done when the custard is firmly set, and the top is lightly browned.
Remove from oven, and let stand about 5 minutes before serving.
Cut wide slices across the pan, like slicing meatloaf, to serve.
This is NOTHING like modern, gooey, macaroni & cheese, as the noodles & custard mixture form a firm loaf, with the cheese melted through it.
Leftovers (HA--as if. LOL) can served either cold, or reheated in a microwave. I have heard stories --but never had the nerve to try it-- of both slicing thin, and frying for breakfast, and slicing thin, and using as a sandwich filling.
It was a staple from approximately WW-I through the Depression, and on into the early 1950s.
I grew up on “Susan’s Mac and Cheese” in the old Good Housekeeping book. It was made with Velveeta - I know it’s not cheddar, but something about hot Velveeta in Mac and Cheese is incredibly comfort food. My family’s always adored it.
The other distinctives are you start your white sauce for the cheese by sauteing minced onion - just a couple of teaspoons - in butter. Adds something special. You are also supposed to put a touch of mustard powder in it, but my youngest always objected.
But to me, the really great idea was instead of using crumbs, we would make our own croutons - just saute cubes of bread in butter at the end and sprinkle them all over the top of the dish before baking. For us, the whole dish is actually an excuse to eat buttered, toasted bread cubes along with gooey hot cheese -— Yum!