We all know – and most of us love – Macaroni and Cheese. And we all know there are many, many ways to make it. And every Mac and Cheese lover has their definite preference. But I recently came across an interesting variation of this classic dish that dates back almost to its beginnings…
The original Macaroni and Cheese – à la 1784. Very similar to Anything Alfredo…
It may be one of the fist Mac and Cheese recipes to be written down, dating back to 1784. As we all know (or will after reading this post), Macaroni (Pasta) was brought back to Italy by Marco Polo from Asia, on one of his family expeditions up the Silk Road to China.
We also know that Pasta, Cream and Cheese are best buddies and have been for ages. Put them all together and you get ‘heritage’ Mac and Cheese, from historical food re-enactor John Townsend, as found by him in John Farley’s London Art of Cookery. Don’t go looking for it on Amazon. It’s probably been out of print for at least a hundred years!
What thou needest…
1 Gill / 1/2 cup / 125 ml Heavy Cream
1/2 cup / 125 ml Dry Pasta
2 tbsp. / 30 ml Butter
2 tbsp. / 30 ml Flour
1 cup / 250 ml grated Asiago or Old White Cheddar Cheese
4 cups / 1 L Water in a large saucepan
What thou shall do…
Bring the water to a rolling boil and add the pasta stirring a couple of times at first to ensure it doesn’t stick together. Cook until tender.
When the Pasta is cooked through, drain and place in a frying pan along with the Cream over medium heat. Let cook another few minutes until the Cream is heated and completely integrated with the Pasta.
While that’s happening, roll your butter into a ball and roll the ball in the flour. Get a good coating on there, but not so much that Flour is falling off the ball. Add the Butter Ball to the macaroni and Cream in the frying pan and stir or toss gently as the butter melts. A Sauce will form.
Add the cheese and fold into the Macaroni and Sauce mixture until evenly distributed and starting to melt.
Finish under a salamander or broiler for 30 seconds or so until the cheesed just starts top get golden brown on top.
Serve as a side or a main, as you like.
Hey… Wait a minute!
Didn’t I just describe how to make a basic Pasta Alfredo? Seems so. Funny isn’t it, how the best things always seem to come around again and again?
~ Maggie J.