My Mother's Cooking - Macaroni and Cheese
My Mother's Macaroni and Cheese
My Mother's Cooking
What is Bechamel Sauce?
- Bechamel Sauce Recipe : Mario Batali : Recipes : Food Network
Get this all-star, easy-to-follow Food Network Bechamel Sauce recipe from Mario Batali.
- Béchamel sauce - Wikipedia, the free encyclopedia
Macaroni and Cheese
You may believe that you have seen every possible variation on this recipe, but here is a new one. In her quest for finding hearty, meatless meals to serve on Fridays, my mother somehow came up with this dish.
Instead of a béchamel sauce, she used a mixture of beaten eggs and milk and to enhance the flavor, she added a finely chopped onion. She also layered it with lots of processed American cheese.
Of course, you can use any type of cheese that you prefer. Shredded mild cheddar or Swiss cheese works well. Just remember that cheese tends to taste saltier and even a little bitter when heated.
I have since tried many other types of cheese but I always come back to this one. However, I don’t use Velveeta or Singles because they have too much milk solids added.
Another tip that I learned is to use rigatoni or large shells in place of the elbow macaroni that my mother normally used. When cooked slightly al dente, they add an interesting texture to the dish, which I find very appealing.
Another suggestion is that the next day you can slice any leftover macaroni and cheese about half an inch thick and fry it in butter until it is golden brown. It is delicious and makes a great lunch.
12 Eggs well beaten
16 Oz. of processed American cheese (or any cheese you prefer)
2 Cups of Whole Milk
One Medium Onion peeled and finely chopped
1 Lb. Box of Rigatoni or Large Shell Noodles
1 Tablespoon of Butter
2 Teaspoons of Salt
½ Teaspoon of Black Pepper
- Cook the rigatoni in lightly salted water according to the directions on the box. Drain and rinse with cold water. Remember that they will continue to cook while being baked.
- Rub the bottom and sides of a 6-quart casserole dish with softened butter.
- Beat the eggs with an egg beater or wire whisk. Them add the onions, milk, salt and pepper and continue mixing.
- Spread half of the noodles across the bottom of the baking dish and then pour in half of the onion/egg/ milk mixture.
- Layer half of the cheese slices evenly across the noodles and repeat the process for a second layer.
- Cover the dish and place it in a 300 F preheated oven. Bake for about 60-70 minutes until the mixture rises and the cheese on the surface is lightly browned.
- Remove from the oven and let it sit for about 10 minutes uncovered. You should then be able to cut squares with a knife and remove them with a spatula.
This dish makes an excellent light supper when served with a simple tossed salad. As a child, I liked to spread a little ketchup on my macaroni and cheese and I occasionally still do it.
How to Make a Bechamel Sauce
Macaroni and Cheese - Traditional
Another Macaroni and Cheese
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North Central Wisconsin where I grew up and learned to cook from my mother.
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