9 September, 2021
Macaroni & Cheese
Comments : 1 Posted in : Blue Plate Special, Cupboard Love, My Holiday Table, Side Dishes on by : Julie B Wilson Tags: Betty Crocker's Cook Book for Boys and Girls, TBT, thegood, Vintage Recipe
Cheesy Nostalgia: Macaroni & Cheese Evolution Through the Ages!
The history of macaroni and cheese dates back to the 14th century in Italy, where recipes for pasta and cheese dishes can be found. However, the modern version that we are familiar with has its roots in the United States.
Thomas Jefferson is often credited with popularizing macaroni and cheese in the United States. According to historical records, Jefferson discovered the dish while traveling in Italy and France. He brought back a pasta machine and a recipe for a macaroni and cheese-like dish.
In the early 19th century, macaroni and cheese became more widespread in America, and various recipes started appearing in cookbooks. As the years went by, it became a popular comfort food, and by the 20th century, pre-packaged versions of macaroni and cheese hit the market, making it even more accessible and convenient.
Today, macaroni and cheese is a beloved and iconic dish enjoyed by people worldwide, with countless variations and recipes available. It has become a staple in many households, offering a comforting and satisfying meal.
The 1957 recipe we explore a glimpse into the past, a time when culinary trends shaped the way we enjoy comfort food today. On a more personal note, I've shared a printable version of a macaroni and cheese recipe that holds a special place in my heart—it's a dish I cook with love for my husband. Feel free to download and try it in your own kitchen. Let's continue to savor the flavors of the past while creating new memories in the present. Until next time, happy cooking, and may your kitchen always be filled with laughter and love!
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Throw Back Thursday Recipe Reading
Betty Crocker's Cook Book for Boys and Girls
Golden Press New York, 1957
PG 111
Damon's Favorite Macaroni and cheese
Equipment
- 8-qt. (7.6-L) Brilliance Nonstick Stock Pot
- 4-qt Rockcrok Dutch Oven
- 5-qt. (5L) Stainless Steel Colander
- Silicone Oven Mitt Set
- Adjustable Coarse Grater
- Classic Batter Bowl
- Adjustable Measuring Spoon Set
- Stainless Steel Whisk
Ingredients
Condiments
- 1 1/2 tsp Dijon Mustard Rub (dry) Pampered Chef
Pasta & Grains
- 1 lb Elbow macaroni
Baking & Spices
- 1/3 cup All-purpose flour
- 1/4 tsp Cayenne pepper
- 1 Salt
- 1/8 tsp Nutmeg
Snacks
- 1/2 cup Ritz crackers
Dairy
- 7 tbsp Butter unsalted
- 1 1/2 cups Sharp Cheddar cheese grated
- 2 cups Smoked Gouda cheese grated
- 2 cups Monterey jack cheese grated
- 4 cups Whole milk
Instructions
- Preheat the oven to 400 ̊ F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain, reserving 1 cup cooking water.
- Meanwhile, melt 6 tablespoons butter in the Rockcrok Dutch Oven over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth, then add the mustard rub, cayenne, nutmeg and 1 teaspoon salt. Cook, whisking occasionally, until the sauce simmers and thickens slightly, 7 to 8 minutes.
- Whisk the cheeses into the sauce one at a time, letting the cheese melt before adding more. Stir in the pasta to coat, adding the reserved cooking water as needed to loosen. The sauce will be loose, it will thicken as it bakes.
- Melt the remaining 1 tablespoon butter, then mix with the crushed crackers and chips. Sprinkle over the mac and cheese. Bake until the top is browned, 20 to 25 minutes.
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I am a Senior Consultant for Pampered Chef. I love the products and use them myself every day. I am working to become a director and make Pampered Chef my full time job. Along the way I'm making new friends, and cooking new recipes. Life is good!
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