July 14th is Mac and Cheese Day!

A little history on the origins of this beloved cheesey dish (from Wikipedia)….

Pasta and cheese casseroles were recorded in the 14th century in the Italian cookbook, Liber de Coquina, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the 14th century medieval English cookbook, the Forme of Cury. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The first modern recipe for macaroni and cheese was included in Elizabeth Raffald’s 1770 book, The Experienced English Housekeeper. Raffald’s recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Another recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained in a sifter before being moved to a frying pan. Heavy cream is then added to the macaroni along with a “knob of butter” rolled in flour, and it must be cooked for five minutes before being transferred to a dish and topped with toasted Parmesan and pepper.

So I ask, what mom or dad wouldn’t make their family mac and cheese today to celebrate?! I made my son’s favorite baked recipe but I ditched the bread crumb topping for broiled cheese tonight.

Creamy Baked Mac and Cheese Recipe:

Ingredients:

1 to 2 cups whole milk

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp season salt

1/2 tsp Cajun seasoning or cayenne pepper

4 tbsp butter

4 tbsp all purpose flour

1 – 2 c grated cheddar or Mexican blend cheese (my kids favorite)

1 lb box macaroni, cooked a minute less than the box states

1 cup seasoned bread crumbs or shredded cheese to broil on top

Directions:

  1. In a saucepan, on medium low heat, melt the butter- do not brown, watch carefully! Stir in the flour. Reduce the heat to low and stir until well incorporated and the flour is cooked, about 2 minutes. Remove from the heat when it is a light blonde roux.
  2. Slowly stir the milk into the roux, one cup to start then add 1/4 c more at a time, to get a pancake batter constancy. Whisk to blend. Continue to whisk over low heat until well incorporated.
  3. Remove from the heat and whisk in the shredded cheese. Mix well.
  4. Add the cooked macaroni, stir well and pour in a greased pan. Sprinkle your topping of choice on at this point.
  5. Bake at 350 for 10 minutes then broil for about 1-3 minutes to crisp the topping. Keep an eye on it, you don’t want to burn the top!

The key to keeping it creamy, is not to overbake it!

If you enjoy quirky celebrations and National Days of, come check out my fun FB group… Celebrate Everyday, National Days Of Everything! I make a few posts each day that are carefree and meant to be light and enjoyable. Today is also Shark Awareness Day today along with Mac and Cheese Day! https://www.facebook.com/groups/918136665368605/?ref=share

Bon Appetit

Rachel Lombardo

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