Who doesn't like mac and cheese? The best is from a box, I don't care how old you are, the powdered cheese is still good! ha ha. Well this morning, I got a free magazine. The person living here before me didn't forward her women's day subscription. So yay, free magazine! But I think I already have that one, I have purchased two or three subscriptions lately and cant remember what they were so.....
Anyways, I was perusing the pages and it had a fun little facts on mac and cheese, so I thought I would share it with you. Then give you some of my go to recipes.
1802: Having fallen for the dish in Europe, Thomas Jefferson begins serving it at the white house. America follows.
1937: Kraft launches what will one day be known as Kraft Macaroni & Cheese-- and sell a million little blue boxes a day.
1993: A contest results in a new Crayola color: Macaroni and Cheese. Kids start coloring everything orange.
2006: S'MAC, the first restaurant devoted to the dish, opens in New York City. All mac and cheese, all the time!
Fun little facts, huh? I don't remember the whole crayon thing, but I'm sure I was on the band wagon. I will def have to check out that restaurant when we go to the NYC this summer!
My version of Sandra Lee's Semi-homemade Taco Mac & Cheese
- 1 box of mac and cheese (the cheese sauce one)
- 1 small jar of pimentos
- 1 lb turkey, or ground beef
- 1 packet of taco seasoning
- 2 c. of cheese (colby blend, cheddar, whatever you have)
- tortilla chips (handful, crushed)
- 1 or two cans of corn (you can even use the rotella kind with peppers for more spice)
- sour cream, salsa, sliced black olives, shredded lettuce (garnish)
-make your mac & cheese according to package directions.
-brown meat and add taco seasoning and water, let simmer for a few minutes
-mix meat, corn, some cheese, pimentos with mac & cheese.
-pour in square baking dish and top with crushed chips and the rest of your shredded cheese.
-bake at 350 degrees for 15-20 minutes until warm and cheese is bubbly on top.
-top with toppings when complete (if you wish)
photo via foodnetwork tv
This is a family favorite, I make it often. It is super simple and delish!
Homemade Mac & Cheese
- 1 lb. elbow macaroni
- 3 c. whole milk
- 2 T. flour
- 2 T. butter
- 2-3 c. cheddar cheese
- 1 or 2 t. dried mustard
- salt and pepper
- 1/2 c. bread crumbs (mix crumbs with melted butter in a saucepan for topping)
- 2 T. melted butter
-cook macaroni until al dente (to the tooth), salt your water before hand.
-in a medium saucepan melt your butter and whisk in your flour, cook for a minute. (this allows the flour taste to cook out.)
-add milk and whisk, let it bubble around the edges, don't boil, it will burn the milk.
-add your cheese and stir until melted. Add mustard and salt and pepper to taste.
-pour in baking dish and top with buttered breadcrumb mixture.
-bake at 350 degrees for about 30 minutes or so, until bubbly.
This is a rough estimate, but you really cant mess up mac and cheese, unless you forget the cheese!
Hope you have a great Tuesday!
*Allie
OMG!!! FINALLY!!! Some one who makes mac and cheese like me!!! Your family recipe is almost exactly like mine :) Everyone always tell me they make the best mac and cheese and then when I taste it it tastes like flour and Velveeta.. :P We call the flour/butter/milk combo white sauce and I use it for casseroles instead of cream of whatever soup.
ReplyDeletevelvetta! that stuff just scares me! i'll only eat it is its in a cheese diP! lol. I make practically all our sauces from scratch. I was never good at thickening them. Now I just add copious amounts of cheese and it thickens right up! the more the cheese, the better!!!!
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