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.
==================
Difficulty:
Easy
Preparation Time:
60 Minutes
Cooking Time:
90 Minutes
====================
Ingredients:
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
=====================
Preparation:
- 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.
======================
Cooking Instructions
- 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.
=====================
Serving Suggestions:
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
More of my mother's recipes
- My Mother's Cooking - Tuna Noodle Casserole
My mother's tuna noodle casserole recipe is both easy to make and delicious. Mushrooms, tuna, cream-style corn and shell noodles all in a tasty casserole with a parmesan cheese crust on top will make your mouth water. This one-dish meal is also inexp - My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us - My Mother's Cooking - Pierogi Filled With Cottage Ch...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit. My mother always used a mixtur - My Mother's Cooking - Corned Beef and Cabbage (New E...
Around St. Patrick's Day, corned beef and cabbage generally goes on sale. My mother frequently used this opportunity to make her version of a New England boiled dinner by adding carrots, potatoes and onions along with her own seasonings. We all looke - My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make - My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo - My Mother's Cooking - Beef Pot Roast
One of my mother's standby recipes was for her beef pot roast. We all liked beef and this was a relatively easy one-dish meal. She would brown a chuck roast or a bottom round roast and then simmer it with onions partially covered with water. Half way - My Mother's Cooking - Potato Dumplings
Potatoes and dumplings are a match made in heaven. Most European countries make some form of dumpling using potatoes. The Italians make gnocchi, the Germans make spaetzle, klosse and kneodle. the Norwegians make krube and the Hungarians make galuska, - My Mother's Cooking - Homemade Soups (Chapter 8)
When my mother made soup, it was intended to be eaten as an entire meal. All of her soups were thick and contained either noodles, dumplings, rice or potatoes. Her meatless soups were made from vegetables that we grew in our own garden. Her chicken s - My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
North Central Wisconsin where I grew up and learned to cook from my mother.
