On Wed, 20 Sep 2006 22:55:10 -0700, Joseph Littleshoes
> wrote:

>Daisy wrote:
>
>> I watched a US-based program called Behind the Bash the other night
>> and the TV hostess (Gina something) was touring the kitchen at this
>> celebrity function and one of the items to be served was Macaroni
>> Cheese.
>>
>> This dish was also among those at a very smart dinner party I went to
>> at a physician's home recently in San Francisco, and seemed to be
>> enjoyed by many of the local guests.
>>
>> I have only ever known macaroni cheese as a nursery food, or a dish
>> served to small children. It is frequently served for lunch at one
>> of my grandchildren's daycare centres, and I have made it often for
>> the smaller grandchildren when they visit.
>>
>> Is this commonly eaten by adults in the USA? I don't think I ever
>> saw it on a dinner menu at restaurants there.
>>
>> Just curious.
>>
>>
>>
>>
>> Daisy
>>
>> Carthage demands an explanation for this insolence!
>
>While it is considered rather 'low brow' comfort food in America, it has
>variations in Europe that are considered Haute Cuisine or its Italian
>Equivalent.
>
>Such as macaroni au Gratin, Macaroni creme aux truffes, macaroni a
>lItalienne, a la Milanaise, Nantua, a la napolitaine, a la Sicilienne,
>aux truffes blances.
>---
>JL

Ok, ok, folks, now I know about Americans and Macaroni Cheese. No I
am not from the UK, but I am of English extraction, and live in New
Zealand.

I visit Italy frequently, and I have to say I have never ever seen
macaroni cheese on any menu there. It is certainly NOT haute cuisine
in any place in Europe I have ever visited either. Perhaps you could
elucidate?

Whenever I make macaroni cheese, I add the following: a few rashers
of chopped bacon, sauteed to a crisp. I add dry mustard (about 1
tsp) to the white sauce before I add the cheese.

After I have combined the cheese sauce with the macaroni, I finely
slice a couple of tomatoes and arrange on top, then I sprinkle toasted
breadcrumbs, a few little knobs of butter and a small sprinkling of
cheese, and a good grind of black pepper.

I bake this in the oven for about 10 mins at 200 deg C (400 F).

If the kids really hate the mustard (and most have not even noticed it
is there) I leave it out.

I never but never make it as an extra when there are adults for
dinner. In our culinary tradition, macaroni cheese is comfort food
for children, and there it stays.


Daisy

Carthage demands an explanation for this insolence!