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She got this recipe from "The all new Purity Cook Book: A complete guide to Canadian cooking", originally made in 1967, and now available on Amazon for a new generation to enjoy!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.

Drain.

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!

Katie

Recipe! Because I said I would share it....

I posted pictures of my favorite dinner, Indian style butter chicken on Facebook, and a few people were curious about the recipe I use, so I'm sharing it here for your viewing, and potentially tasting pleasure!

Let it be said upfront, this recipe is likely not very authentic, but it's pretty darn tasty.  The back story behind me creating this recipe is that I fell in love with the butter chicken at our local Indian place, and I could eat it every single day if I could afford it, but I can't! So, I set out looking for a grocery store substitution, I tried multiple brands of bottled sauces and dry mixes and frozen ready made dishes, and every single one of them paled in comparison to what I had become addicted to at our local Indian place.  My next logical step, though it was daunting at first, was to make it myself.  I googled recipes, reviewed a bunch, and ultimately settled on this one found here at The Pioneer Woman, you just can't go wrong with Ree, and her step by step directions are amazing!

I made it, drooled, and fell in love, it's true! But, it wasn't quite right, excellent, but not the same as the little Indian place, it was great, but not what I had been searching for, so I started to customize it to suit our tastes.  So, here's what I do differently...

Use WAY more of the spices she listed then she suggests, but you'll have to go by taste, increasing slowly until you know what you think of them, especially if Indian spices are new to you.  Plus, I didn't want want to spend mucho bucks on cardamom, so I skipped it, but I use Garam Masala, and it has cardamom in it, so it's not gone all together.  I also use curry poweder and turmeric, about 1tsp each.

I use a little less lime juice then she suggests, it's only my prefernce.

I don't use the onion anymore, some of us in this house don't like onions, just saying....

I skip the tomato sauce and just use one big can of diced tomatoes.

I skip the fresh cilantro, it certainly tasted nice, and it brought a brightness and freshness to the dish, but the butter chicken at the Indian place was not bright or fresh, it was dense and heavy and deep and flavorful, it was a like a cozy fall evening, not a bright spring morning, so I skipped it, keep it if you like!

And that's about it.  Follow PW's recipe, she won't steer you wrong, and if you want MY butter chicken specifically, then follow my little omissions/inclusions while using her cooking instructions and you'll still be good to go!  Now, I just need to figure out a way to duplicate their naan bread too, trust me, you'll want some naan bread for all that yummy sauce!

Enjoy!

Katie