Anna

24 of April 2019

CONVENIENT FOR OVERWORKED ...
MACARONI AND CHEESE

Since the Kraft Company has put pasta and powdered cheese into the box (1937), every American child grows and develops with pasta in a cheese sauce. This is the fastest, the most popular American dish for decades. It is in the first place of cheese dishes and in the top ten dishes convenient for chased, busy, lazy people ...

The first recipe for pasta with cheese appeared at the end of the thirteenth century in southern Italy. An anonymous writer in Latin, most likely associated with the court of Charles II of the Adegate, king of Sicily and Naples, in his book "Liber de coquina" described the dish "de lasanis". It was a pasta in the form of squares (5 x 5 centimeters), prepared from sourdough dough, boiled in water and sprinkled with grated cheese, with the suggestion of the author to use herbs, if necessary.

Maccheroni al formaggio has been changing over the years to finally reach America and stand on the highest platform!

There are two versions of macaroni and cheese in America. The first is connected with Connecticut. There, in a small town, at the church supper for the first time appeared pasta (certainly made by hand) with cheese in the form of a casserole. In the south

-the eastern part of this state has been known for many years pasta pudding, so ... we do not know anything more.

The second popular story, considered in principle the real and the only one, mentions that classic American pasta with cheese was brought to Virginia by Thomas Jefferson (third president of the United States, 1743-1826) from his Franco-Italian journey. He also brought a pasta machine from Italy, which was certainly helpful in preparing a state dinner in 1802, during which pasta was served for the first time in a cheese sauce (Parmesan cheese was used then). All this information has been confirmed many years ago by the  Jefferson's daughter, Mary Randolph.

So Virginia is the place where the most popular dish comes from in all American states! There have been several transformations - instead of the Parmesan cheese, Cheddar cheese is now added, both yellow and white. Sometimes the manufacturer also adds peppers, herbs ... but actually the most popular are cartons containing only pasta and cheese powder, because ... you can add milk, butter (do not use margarine), vegetables, sausage, bacon, ham and instantly give lunch, dinner or supper.

  • Kraft Company sold 9 million of them the year after the introduction of cardboard packaging. Currently, it sells about 1 million packages a day.

  • Pasta with cheese is also available in cans, for quick heating. It provides adults with 16% of the daily protein requirement; in addition, it contains copper, magnesium, selenium.

  • On July 14, we celebrate the National Macaroni and Cheese Day in the United States.

  • Wines recommended for pasta with cheese and other additions are Burgundy wines (Pinot Noir, Merlot, Cabernet).

  • The most popular cheese for pasta is Cheddar cheese, but ... often mixes of cheeses like Gruyère, Gouda, Havarti or Parmesan cheese are used.

  • The number of calories: 70 grams of pasta without the addition of butter and milk - 250 cal; 70 grams of pasta with the addition of butter and milk - 350 cal.

In fact, the dishes are being treated with a real cheese and selected (not imposed, cheapest) pasta. Each of them tastes delicious! Here are some homemade recipes that will surely become an inspiration for further exploration ...

The Best Stovetop

Mac and Cheese

INGREDIENTS:

2 cups (227 grams) of uncooked pasta (any shape)

2 teaspoons (8 grams) salt for cooking pasta

1/3 cup (80 milliliters) of heavy whipping cream

1 1/3 cups (156 grams) grated Cheddar cheese

1/2 teaspoon (2 grams) of mustard powder

a pinch of garlic powder

a pinch of onion powder

a small pinch of cayenne pepper or a drop of your favorite hot sauce

PREPARATION:

  • In a medium pot, in salted water, cook pasta al dente (it can not be very soft).

  • In a small bowl, mix dry ingredients.

  • Grate the cheese with a large mesh.

  • Strain the pasta, leave in a colander.

  • To the pot after pasta, pour the cream, bring to a boil (medium heating about 1 minute).

  • Add cheese and spices, mix to the consistency of a smooth sauce.

  • Add the pasta, mix it quickly and thoroughly, seasoning it with salt and pepper.

  • Serve immediately!

ABOUT THE RECIPE:

(I stopped on that provision, because here I do not use roux with flour in butter, which is so popular in restaurant kitchens ... Of course you can use a little butter - not margarine - the sauce, but do not cook with it ... fried bread crumbs to add flavor finesse, this is just a suggestion. Personally, I love it, although I rarely use this additive. The rest in your hands and taste preferences.)

Gluten-free: use of gluten-free pasta (may be from brown rice).

More sophisticated taste: sprinkle freshly grated Parmesan and pour roux (butter and bread crumbs).

Heating: the most delicious macaroni and cheese is freshly cooked. If it stays - you can gently warmed in the microwave or on the stove. You have to be careful not to overheat the pasta, because the ingredients can be separated from each other and the taste of the pasta will change completely.

Cheese: first of all you need to buy whole cheeses. Then you are sure that they are fresh, without unnecessary additives and additional odors, such as mold. The cheeses you can mix according to taste preferences, but ... they should always be in a pieces for clash, Parmesan also.

Replacement: instead of cream, you can use whole milk and a teaspoon of unsalted butter. The dish will be equally tasty ...

Adding vegetables: reduce the amount of pasta to 170 grams and add at the end of cooking (2-3 minutes before straining) broccoli - cut only the flowers from one stem and crushed (1 1/2 - 2 glasses). Proceed with the recipe. In the same way you can add frozen or fresh green peas (about 1 cup). An excellent addition is also baked (in halves) Brussels sprouts, which is added with pasta to the sauce, or other cooked vegetables (1 to 2 glasses).

Sandwich with macaroni and cheese: toasted white bread spread with warm noodles in a cheese sauce. Tasty very much!

Baked macaroni and cheese with additives: prepare a double amount of macaroni and cheese, add diced and fried ham, sausage or bacon, chopped chives (1 tablespoon, no more), 1 egg, mix thoroughly, put into a greased baking tray casseroles or another prepared pan (as in the picture), sprinkle with freshly grated cheeses: Gouda, Cheddar, Parmesan (or only Cheddar cheese), sprinkle with breadcrumbs mixed with a spoon of dissolved butter and peppers (smoked or sweet). Bake at 400 degrees F (200 degrees C) for 30 minutes. Perfect self-contained dish or addition to meat.

Macaroni and cheese baked with pieces of sausage

or hod  dogs: we're doing the same as above, only the pieces of sausage or hot dogs are definitely bigger.

There are many dishes with macaroni and cheese. These are just a few examples, and I hope that they will be an inspiration for further activities and searches ... Share your ideas with others, and send a photo which I will post on the special page of the Readers. I invite you and thank you!

Macaroni and cheese

appetizer

INGREDIENTS:

2 cups (227 grams) of uncooked pasta 

2 teaspoons (8 grams) salt for cooking pasta

1 1/2 tablespoons (21 grams) unsalted butter, plus melted butter for pan

1/4 cup (39 grams) grated Parmigiano-Reggiano cheese

3/4 cups (180 milliliters) of whole milk

2 tablespoons (22 grams) all-purpose flour

1 cup (140 grams) of freshly grated Cheddar cheese

1 cup (140 grams) American cheese cheese sliced, crumble

1 large yolk

1/4 teaspoon (1 gram) of smoked paprika powder

3 slices of bacon, cut and fry (do not burn!)

PREPARATION:

  • In a medium pot, in salted water, cook pasta in al dente style, about 5 minutes (it can not be very soft).

  • Strain and leave on the sieve to completely dry.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Grease melted butter (using silicone brush the easiest) mini cupcake molds and sprinkle them with grated Parmesan, mixed with breadcrumbs ...

  • Heat butter on a large pan, add flour and fry - stirring - about 2 minutes; add milk, stirring again, boil for about 5 minutes ...

  • Add to dairy mixture: Cheddar and American. When the sauce is formed, that is, after mixing to dissolve the cheese, remove from the heat, stir in cheese yolk and paprika, then pasta and bacon ...

  • fill the mini-cup cookies, sprinkle with Parmesan cheese and bake in the middle shelf for about 10 minutes, after 5 minutes, turn them 180 degrees ...

  • after removing from the oven, let it cool for 5 minutes, gently, using a spoon, take it out of the baking tin, put it on a platter and serve it warmly ...

  • they taste great with a marinated mushroom on top, or with chopped colorful peppers, or with a slice of cucumber, or with a small slice of fried bacon!

ABOUT THE RECIPE:

Appetizer (1): bake butters mini-tarts. After cooling, fill them with macaroni and cheese and cover with egg, mixed with additional bacon scraps. Sprinkle with Parmesan and pepper to taste ...

Appetizer (2): ready-made tarts from French dough (to be bought in grocery stores, at frozen cakes), fill with pasta and cheese .... as above ...

Appetizer with something: such an appetizer can be made in normal muffins pan and you can mix in them instead of bacon various hams, salami (delicious), sausages, hot dogs or  vegetables. All of them will add charm and highlight flavor of the appetizer.

SEE ALSO:

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Nebraska 
Nevada 
New Hampshire 
New Jersey 
NEW MEXICO 

Paj Jabłkowy Babci Ople

Apple Pie by Grandma Ople

Pie Town w New Mexico

Pie Town in New Mexico

Pieczeń rzymska Santa Fe

Santa Fe  Meatloaf
NEW YORK 

Bajgel z łososiem

Bagel and lox

Hiszpańska Sangria w amerykańskim ogrodzie

Spanish Sangria in American Garden

Marchewkowe ciasto i jego krótka (!?) historia

Carrot Cake and his short history

Sałatka Waldorf

Waldorf salad

Swiatowej sławy sernik nowojorski

Famous New York Cheesecake

Wielkanoc

Easter

NORTH CAROLINA

Amerykańskie "gołąbki" ze świata

American stuffed cabbage from the world

Słodki ziemniak czy batat?

Sweet potatoes or yams?
North Dakota 

OHIO

Dżem z cukinii i ananasa

Oklahoma 

OREGON 

Melon z pikantną granolą

Melon with spicy granola

Tradycyjna glazurowana szynka

Classic glazed ham
PENNSYLVANIA

Mrożony sernik z truskawkami

Frozen strawberry cheesecake or...

Sernikowo-truskawkowe lody

Cheesecake-strawberry ice cream

RHODE ISLAND
Sałatka Nicoise z kurczakiem (uproszczona)

Chicken Nicoise salad (1) a simplified version

Sałatka Nicoise z kurczakiem (wzbogacona)

Chicken Nicoise salad (2) an enriched version

South Carolina 
South Dakota 
TENNESSEE

Zasmażana kanapka Elvisa z masłem orzechowym i bananem

Presley's Fried Peanut Butter and Banana Sandwich

Zasmażana kanapka Elvisa z masłem orzechowym, bananem i boczkiem 

Presley's Fried Peanut Butter, Banana and Bacon Sandwich

Ulubiona kanapka Elvisa - Fool's Gold Loaf

Fool's Gold Loaf
TEXAS 

Chleb Pan de Campo

Pan de Campo Bread

Tajemniczy koktajl Margarita

Mysterious cocktail Margarita
UTAH

Skorpion na talerzu czyli amerykański Dzień Insektów w Czekoladzie!

Scorpion on a plate - National Chocolate-

-Covered Insect Day!
Vermont 
VIRGINIA

Makaron w sosie serowym

Macaroni and cheese for busy people
Washington D.C.

Rumowy koktajl Daiquiri

Washington
WEST VIRGINIA

Dzień Matki i trzy desery

Mother's Day and three desserts
Wisconsin 
Wyoming

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APOLOGIES

FOR ANY INCONVENIENCE CAUSED!

Miło Cię widzieć! Zapraszam do amerykańskiej kuchni, smacznej, pachnącej, ciekawej...

Nice to see you! I invite you to the American cuisine, tasty, fragrant, interesting ...

KONTAKT / CONTACT

amerykanskie.kulinaria@gmail.com