By Susan MYKRANTZ Macaroni and cheese has been a popular dish for centuries and it has a rich history to go along with its rich flavors. Macaroni is derived from the Sicilian term for kneading dough forcefully with energy, as early pasta making was often a laborious, day-long process. Native to Sicily, many pasta recipes still include typically Middle Eastern ingredients, such as raisins and cinnamon, which may trace back to medieval recipes. Recipes for pasta and cheese have been found in early cookbooks in both France and England. One of the first recipes was recorded in a cookbook titled “The Forme of Cury,” featuring fresh, hand-cut pasta, sandwiched between a mixture of melted butter and cheese. A more modern recipe for macaroni and cheese was found in “The Experienced French Housekeeper.” This recipe featured a bechamel sauce with cheddar cheese, which is mixed with macaroni, sprinkled with parmesan, and baked until bubbly and golden. This method is the foundation for many of today’s macaroni and cheese recipes. By the late 1780s, legend has it, macaroni and cheese was already popular fare at church potlucks or even graced the dinner table at Thomas Jefferson’s Monticello. But more accurate information states that a recipe for macaroni and cheese was found in an 1824 cookbook titled “The Virginia Housewife,” written by Mary Randolph. This cookbook was the bible for early 19th century cooks. This recipe featured three ingredients: macaroni, cheese, and butter, layered together and baked in an oven. The industrial revolution made ingredients for the comfort food more affordable to working-class families. And by the mid-1930s the familiar blue box with macaroni and cheese made its way onto dinner tables across the country. It was popular because it was a one-pot meal that was inexpensive, fast, and filling. Although National Macaroni and Cheese Day is celebrated on July 14, there is just something about the rich, creamy pasta and cheese, that warms you up and makes you feel happy any day of the year. This week, Cook Simply features four easy recipes for macaroni and cheese, from a slow cooker recipe to an easy tasty skillet mac and cheese recipe. Until next time, Simply Cook. Baked Macaroni and Cheese 12 ounces of macaroni, cooked according to package directions 1 tablespoon butter 1 large onion, finely chopped 2 cups 2 percent milk 2 tablespoon flour ½ teaspoon salt ¼ pepper 6 ounces sharp Cheddar cheese 16 ounces low fat cottage cheese 2 teaspoon Dijon mustard ¼ cup grated Parmesan cheese 1 tablespoon dried bread crumbs Preheat the oven to 375 degrees and coat a 13” x 9” baking dish with non-stick cooking spray. Cook the macaroni according to package directions for about 10 minutes or until firm, but tender. Drain and rinse with cool water and drain again. In a medium non-stick sauce pan, melt the butter, add the onion and cook until the onion is tender about 5 minutes. Combine ½ cup milk and flour and mix well. Stir the milk and flour mixture into the saucepan with the onions, add salt, pepper and remaining milk. Cook over medium heat for 12 to 15 minutes, until the mixture is slightly thickened, stirring occasionally. Remove the mixture from heat and add cheddar cheese. Puree cottage cheese and Dijon mustard in a blender until smooth. Add the cottage cheese mixture to the cheese mixture. Stir in the drained macaroni and spoon into the prepared baking dish. Combine the breadcrumbs and parmesan cheese and sprinkle over the macaroni mixture evenly. Bake for 35 minutes or until the dish is bubbly. Slow Cooker Macaroni and Cheese 8 ounces elbow macaroni 1/4 cup unsalted butter 16 ounces sharp cheddar cheese, shredded 1 1/2 cups low-fat milk 12 ounces evaporated milk 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup Greek yogurt 1. Cook the pasta in boiling salted water to al dente, about 6-7 minutes, then drain and set aside. 2. In a medium saucepan, heat the butter and cheese on medium-low heat and stir until completely melted. 3. Lightly spray a slow cooker with nonstick cooking spray and add the melted cheese and butter mixture, cooked noodles, milk, evaporated milk, mustard, salt, and pepper. Stir to combine and cook covered on low for 2-2½ hours, stirring occasionally, until the noodles are tender and the sauce has thickened. 4. Add the Greek yogurt and stir until completely combined. Turn off the slow cooker and serve hot. Cooking time 2 hours. Serves 12. Source ADA-Mideast Website www.drink-milk.com Skillet Macaroni and Cheese ¼ cup butter 1 cup chopped onion 1 tablespoon flour 1 ½ teaspoon salt ½ teaspoon oregano 8 ounces elbow macaroni 3 ½ cups milk 2 cups shredded cheese (Can use mild or sharp) In a large skillet, melt butter, add onion and oregano. Saute onion until tender. Stir in flour, salt and pepper. Add macaroni and milk. Cover and bring to a boil, reduce heat, and simmer for about 15 minutes or until macaroni is tender, stirring occasionally. Add cheese and stir until cheese is melted. Do not boil. (I add a little more milk to keep the mixture creamy and not let it get sticky.) Guilt Free Macaroni and Cheese 8 ounces elbow macaroni, cooked according to package directions and drained. 1 ½ tablespoon flour ½ teaspoon salt ½ teaspoon paprika ¼ black pepper 1/8 teaspoon red pepper 1 large onion, finely chopped 1 clove garlic, minced 2 cups 2% milk 2 cups reduced at sharp cheddar cheese 8 ounces fat-free sour cream 1 slice rye bread, crumbled Preheat the oven to 350 degrees. Coat a 2-quart baking dish with non-stick cooking spray. In a small bowl, combine the flour, salt, paprika, black and red pepper. In a medium saucepan, melt butter, over low heat. Add onion and garlic, cook until tender, about 8 to 10 minutes. Add the flour mixture, stirring constantly for about 3 minutes. Gradually add the milk and cook the mixture until smooth and slightly thickened for about 8 to 10 minutes, stirring constantly. Remove the mixture from the heat and add the cheddar cheese. Stir until the cheese is melted. Place the pasta in a large bowl, add the sour cream and mix well. Pour the cheese sauce over the macaroni and mix well. Spoon the pasta into the prepared baking dish. Sprinkle with bread crumbs. Coat lightly with cooking spray. Bake in preheated oven for 20 to 25 minutes or until bubbly. Serves 8. |
