Macaroni Cheese

• Makaron is the general term for pasta in Poland.
• Pasta and cheese casseroles were recorded in the 14th century in Italian cookbook.
• This recipe would be described as makaron z serem in Polish.
• In 1802, Thomas Jefferson, the American President, served “a pie called macaroni” at a state dinner.
• In 1824, an American cookbook, The Virginia Housewife by Mary Randolph (Jefferson’s daughter) included a dish of macaroni, cheese, and butter, layered together and baked in a hot oven.
• This was the start of the American classic – Mac & Cheese.
• Most recipes use a thick cheese sauce with boiled pasta.
• Here the pasta is boiled in milk and water and a cheese sauce is not used.
• Cheddar or Gouda cheese has been used rather than Parmesan.

Ingredients

• 225g macaroni (or other small pasta shapes)
• 130g butter
• 230g of Cheddar or Gouda cheese
• 600ml milk
• 1 litre of water
• 50g of fine white breadcrumbs
• Salt and pepper to taste

Method

• Grate the cheese.
• Divide the cheese into 2 portions – 60g and 170g
• Use a large pan and bring the milk, water and some salt to the boil.
• Drop in the macaroni and boil till tender stirring occasionally.
• Watch carefully so the liquid does not froth and boil over.
• Melt 30g of the butter in a small saucepan.
• Drain the macaroni and put it back in the warm saucepan.
• Mix in the 100g of butter and the 170g of cheese with the macaroni.
• Stir in the pepper.
• Place in an oven proof dish.
• Mix the 60g of cheese with the breadcrumbs and sprinkle on top.
• Pour the melted butter over the breadcrumbs.
• Brown the top under a hot grill.
• Serve immediately.

Served on Royal Doulton Carnation 1982 – 1998