[Sca-cooks] macaroni and cheese

[R. Trigg]

Mark.S Harris said in [Sca-cooks] macaroni and cheese at 31/Oct/01Wed 10:18:

> I know the cheese sauce is more than cheese, maybe milk and
> cheese? Anyway, does anyone have a good, EASY, recipe for Macaroni
> and Cheese using the standard elbow macaroni that I could give my
> wife? Or make for myself, for that matter?

Here's another version of macaroni and cheese:

1 onion piquet (1/2 an onion with a bay leaf and 1 clove)
1 qt. milk
2 oz. flour
2 oz. clarified butter
salt & white pepper, to taste
nutmeg, to taste
grated cheese, to taste

1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20
minutes.
2. In a separate pot, make a white roux with the flour and butter.
3. Remove the onion piquet from the milk. Gradually add the hot milk to the
roux while stirring constantly with a whisk to prevent lumps. Bring to a
boil.
4. Reduce the sauce to a simmer, add the seasonings and continue cooking
for 30 minutes.
5. Strain the sauce through a china cap lined with cheesecloth. Add cheese,
stir until combined. Taste, and add more seasonings if needed.

1 qt. cheese sauce
worcestershire sauce, to taste
tabasco sauce, to taste
1 lb. elbow macaroni
1 lb. cheddar cheese
4 oz. whole butter
bread crumbs, as needed

1. Season the cheese sauce with the Worcestershire and Tabasco sauces.
2. Mix the macaroni with the cheese sauce and the cheese.
3. Pour into a buttered full-sized hotel pan. Sprinkle with bread crumbs.
4. Bake uncovered at 350°F (180°C) until hot, approximately 30 minutes.


Nostas'ia Stepanova
Barony of Ponte Alto, Atlantia
(mka Rachel Trigg
Alexandria, VA)

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