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Though many people believe that Thomas Jefferson created Macaroni and Cheese, because of a rumor that came about when Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802, which he did in fact, it is not known who created the recipe or whether it was even created there for the first time. Karen Hess, well known food historian, states that Jefferson returned from a trip to France with a macaroni mold but did not create the recipe himself.
There is a recipe for Mac and Cheese in the cookbook, "The Virginia Housewife", however, published in 1824, written by Mary Randolph, who was Jefferson's cousin. Perhaps that is the Mac and Cheese that was made in the mold Jefferson bought in Paris!
Miss Myrtle Martin's Mac N Smack Cheese
Lip Smacking' Good!
Ingredients:
3cups elbow or shell shaped noodles or 3 cups LARGE noodles
3 cups shredded mild or sharp Cheddar cheese
2 cups shredded Monterey Jack cheese
1 8 oz pkg. shredded Colby Cheese
1 8 oz pkg shredded Mozzarella Cheese(for that great stringy texture... can substitute other if desired)
1 8 oz. container of Sour Cream
1 8 oz. carton heavy whipping cream
1 Large or Extra Large (or two small) egg beaten
Salt and Pepper to taste
Paprika to sprinkle on top for garnish
1 cup bread crumbs (preferably homemade, instructions follow)
1tablespoon (T) butter or margarine
(can buy cheeses in blocks and shred or cube to melt in with noodles instead of pre-shredded to possibly save money)
Instructions:
Fill a large spaghetti type pot ¾ full with hot water and bring water to a rapid boil. Salt the water with 1 teaspoon salt, add a couple of drops of olive oil to the water to help prevent boil overs. Add the noodles (into a spaghetti insert if you have one and drop it)into the water and let boil for 15-20 minutes, until al dente to your preference, then drain, saving 1 Tablespoon of the pasta water. Preheat the oven to 375 degrees F. Pour cooked noodles into a 4 quart baking dish which has been sprayed with cooking spray and stir in the pasta water (helps the sauce stick to the pasta) Add sour cream, heavy whipping cream, Cheddar cheese, shredded Monterey Jack, salt, pepper and egg. Mix thoroughly then add the remaining cheeses except the Parmesan and stir. Place into the oven for 10 Min's. Remove from the oven and stir again gently. Sprinkle the mozzarella on top. Combine bread crumbs with melted butter and toss with ¼ cup Parmesan cheese and sprinkle over Mozzarella cheese. Sprinkle paprika over if desired. Place the dish back in the oven at 425 for 20-25 Min's or until top layer of cheese is melted and starting to brown. Remove from the oven, cool for 5 Min's and serve. This recipe serves 8 to 10 people.
Homemade Bread Crumbs:
Always keep a gallon size zippered bag in freezer to drop left-over pieces of bread.
Cut stale bread into 1" cubes. Spray with butter flavor (or whatever flavor you have on hand) cooking spray, sprinkle with dried parsley, oregano and Parmesan cheese.
Put under broiler until dry enough to crumble... watch it carefully! Turn cubes and do the same on the other side. Crumble by putting in food processor or placing in ziploc bag or dish towel and rolling with rolling pin.
Crumbs are now ready for recipe. For croutons, add garlic with the parsley, oregano and cheese, leave as cubes and brown a little more. Great on salads and in soups!
Note:
Sometimes instead of watching portions, it can be more beneficial to cut down some of the less crucial (to the recipe) fats and keep those that really count. These comfort foods can be reshaped to be tasty on the lips while not so detrimental to the hips! The Comfort Food page will be exploring different comfort foods, even those from different regions and countries. Also researched will be alternate ways to cook them and methods to make those recipes healthier.
