Is there a National Mac-n-Cheese Day to celebrate?
I just looked around...apparently July 9th is Nat'l Mac&Cheese day, but some places say July 7th is....and the site I go to for these days has July 7th as Nat'l Macaroni Day.
IMHO, July is too hot to be baking up Mac&Cheese :>) -it should be around this time of year (fall/winter), in my book:>)
Oh Noes, it just started snowing here, Mac&Cheese sounds good right now.
Perfect place to share my upcoming tailgate menu and get some cheers or jeers...
I’m flying from FL to PA for the Penn State/Nebraska game (looks like it could be Joe’s last home game).
Thanks to Southwest Airlines and their free 80 lbs. of checked baggage, I can prepare a lot of food beforehand by freezing and vacuum sealing. Not the gravy though! That will be made on site.
We’ll serve about 50
8 lbs. Ribeye Philly Cheese Steaks with Amoroso Rolls
5 lbs. Chicken & Gravy on biscuits
9 lb. Spiral sliced Country Ham w/ biscuits or rolls
100 wings w/ sauce
Burgers
Cold Cuts/Cheeses
12 cases of beer
Full bar
We’ll be in the overnight RV lot - come find us!!
Everyday is Mac n Cheese Day
If my heart could take it, I would have it everyday. Oven baked of course, although “instant” will do in a pinch.
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 saw you were wondering about mac & cheese. I don’t really like mac & cheese made with a white sauce base (using flour), nor do I like those that have egg in them.
I spent years searching, for of all things, a recipe that was like what they made in school when I was a kid. I went to tiny school, and the cooks prepared everything from scratch.
If you like creamy, cheesy goodness, you will love this. It does NOT reheat at all...sauce will break. So just make as much as you will eat for a meal. This is what I make to fill a small loaf pan:
About two cups of cooked elbow mac.
Sauce:
Over med. heat, combine 1/4 c. butter and one pint cream.
Let it get very hot, just before boiling. This takes the longest as you do not want to scorch the cream.
Start adding grated white American cheese (go to the deli and buy a chunk of white American...Target & WalMart both carry it...it makes a difference). Add cheese until you get to the consistency of sauce that you like. Salt & Pepper to taste; I also add about 1/8 tsp ground mustard...and have added a pinch of cayenne if I want a little zip.
Now, if you are in a hurry you can add the cooked mac and serve it right from the stovetop. If you have a little extra time, put it in the loaf pan, top with some extra cheese and bake at no more than 300 until cheese is just starting to get bubbly on top.
By the way, I use the same base of cheese sauce then add milk to thin to soup consistency. Throw in some streamed broccoli or cauliflower and it’s a great soup...and quick! It takes about 15 minutes to make it; just enough time to toast some sandwiches in the oven to go along side.
Note: I never said it wasn’t fattening...LOL!