Thursday, September 22, 2011

One more recipe, macaroni and cheese!

This is one of my favorite recipes, it's nostalgic, my Gramma has been making it for as long as I can remember, and before she made it for me, she made it for her kids, and I think that makes it pretty special, even if it is a very common dish, and a very simplistic recipe.

She got this recipe from "The all new Purity Cook Book: A complete guide to Canadian cooking", originally made in 1967, and now available on Amazon for a new generation to enjoy! I'm using a battered, torn, flour coated version my Gramma gave me years ago, it looks like this, only much worse...

I would recommend this book to anyone, especially if you're looking for a book packed with no-nonsense basics.  I use to it make cookies and cakes and consult it pretty regularly.

Anyway, here is the recipe I use for macaroni and cheese, as it was written for home cooks in 1967.

Preheat oven to 375 degrees

Cook 1 cup macaroni until tender in boiling salted water.


Meanwhile, melt in a saucepan 1/4 cup butter or margarine

Add 1 tablespoon chopped onion (or omit if you don't like them, I add more when I make mine!)

Cook slowly until tender, not browned.

Blend in 1/4 cup pre-sifted all purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
a few grains of pepper

Gradually stir in 2 cups milk

Cook over medium heat, stirring constantly until thickened.

Add 1 cup shredded cheddar cheese.

Stir until cheese is melted.

Add cooked macaroni and blend well.

Pour into a buttered 1 1/2 or 2 quart casserole.

Sprinkle with 2/3 cup buttered bread crumbs.

Bake in a preheated 375 degree oven for 30 minutes until bubbly and browned.

Yeild: 4 to 6 servings.

That's it.  So simple.  Now, just in case you were thinking about omiting the mustard powder, don't do it, it's good! And I like to cook the flour and butter mixture a few minutes before adding the milk, like making a real roux out of it first, you don't have to, but I like to.  As for the crumbs on top, my gramma did the coolest thing, and just buttered whole pieces of bread and laid them on the top, and they got so nice and toasty on top.  Each serving was the size of the piece of bread on top of it, I loved that growing up.  I myself like to mix Cornflake crumbs with parmesan cheese, parsly and dried basil and softened butter to make crumbs, then put that on top, it's all good!

Enjoy my hand me down recipe, and keep it going, it's too good not to share!



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