|Icicles and snow scream comfort food.|
Here in the States it's called macaroni and cheese (or mac and cheese) - and as far as I was concerned, it came in a box and you cooked it on the stove top. My kids grew up on the stuff.
My Cautionary Tale:I haven't been able to stomach mac and cheese since June, 1983. Dr. van der Stevejinck was in a training course for the Air National Guard. He was stationed at Keesler Air Force Base for his training. Our oldest son (who was around one year old) and I joined him there. I was pregnant with our daughter...and we were nearly flat broke the first month. I had $30 to spend on groceries. I had to make that money go as far as I could - and we were starting from scratch...we didn't have any staples like flour or sugar or salt or... Anyhoo, we pretty much lived on macaroni and cheese, peanut butter sandwiches and oatmeal. Since then, I've been 'off' macaroni and cheese. Lesson? If you can help it at all, don't live on macaroni and cheese while you're pregnant. You'll never want to see it again.
I found a recipe on epicurious.com - this is my version of it:
|My previous ventures in|
macaroni cheese were all
of the Kraft-y sort.
1 1/2 teaspoons dry mustard
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, rinse and drain well. While macaroni is cooking, stir 3 cups Cheddar cheese and 1 cup Parmesan cheese into the milk mixture. Combine drained macaroni and cheesy mixture, pour into buttered baking dish.
Combine bread crumbs and 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.