Daisy said...

> 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


Daisy,

Do try this version as an extra...


Noodle & Cheese Casserole

In place of the 1 & 1/2 pounds homemade noodles, I substitute a bag, 340
g. (12 oz.) of dry extra-wide egg noodles. Before starting, bring cream
cheese to room temperature.


Cook 1 & 1/2 pounds homemade noodles in rapidly boiling salted water for
about 8 minutes or until al dente. Drain well and keep warm.

WHILE noodles cook: Mash 237 ml. (1 cup) cottage cheese with 170 g. (6
ounces) of cream cheese and 237 ml. (1 cup) sour cream. THEN: Mix the
mash with the noodles in a bowl and season with 1/4 teaspoon each of salt
and pepper (I use white pepper to hide the specks).

Fold in lightly 79 ml. (1/3 cup) finely minced scallions or chives or
shallots (I use shallots) and turn the mixture into a generously buttered
20 x 20 cm. (8"x8") casserole dish and smooth out evenly with a spatula.
Sprinkle with 118 ml. (1/2 cup) fresh grated parmesan regiano cheese, dot
with unsalted butter and bake in a moderate oven, 177 C. (350 F.) for 30
minutes on the middle oven rack.

Let sit to cool and set, about 1/2 hour. Slice into 4 x 4 OR 3 x 3
(grid), serve and enjoy!!!

This is NOT your children's macaroni cheese!!!

Hopefully the metric conversions are correct.

Enjoy,

Andy