Retro Mac
The New York Times Food section had an article and recipes on macaroni and cheese today. Because the NYT doesn’t allow permalinks, I won’t link to the article. However, I’ll definitely save the two macaroni and cheese recipes and compare them to this one published about 20 years ago in the NYT in Pierre Franey’s old “60 Minute Gourmet” column. I clipped this one way back in the day, and it is my go to when the weather turns chilly here in Wisconsin, and I need some serious comfort food.
Macaroni With Ham and Cheese
½ pound uncooked macaroni
Salt to taste, if desired
¾ pound cooked ham, sliced
¼ pound mushrooms
½ pound sharp Cheddar cheese
3 tablespoons of butter
1 tablespoon of flour
2 cups of milk
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
½ cup finely chopped onion
1/8 teaspoon cayenne pepper
1 cup of heavy cream
1/3 cup of freshly grated Parmesan cheese
Preheat oven to 425 degrees
Bring 3 quarts of water to a boil for cooking the macaroni. Add salt to taste. Add the macaroni and cook 10 to 12 minutes, or until tender. Drain and return to pot.
Meanwhile, cut the ham into ½ inch cubes and set aside. There should be about 2 cups.
Slice the mushrooms. There should be about 2 cups.
Grate the Cheddar cheese, or cut into ¼ inch cubes. There should be about 2 cups.
Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Cook for about a minute; then add the milk, stirring rapidly with a whisk. Let simmer for about a minute. And add the nutmeg, and salt and black pepper to taste. Gradually stir in the Cheddar cheese, only adding more as it melts.
Heat the remaining tablespoon of butter in a large skillet, or 5 quart Dutch oven, and add the mushrooms and onions. Cook, stirring until the mushrooms and onions are wilted. Add the ham and cook, stirring about one minute. Add the cheese sauce, the cayenne and cream. Cook, stirring about 1 minute.
Pour and scrape the mixture into the macaroni, or if your skillet is big enough, or using a Dutch oven, add the macaroni to the sauce mixture.
Transfer to a buttered 10 cup shallow baking dish. Sprinkle the top with the Parmesan cheese and place in the oven. Bake 20 minutes. Turn the broiler to high.
Brown the macaroni and cheese under the broiler until the top is nicely browned, two to three minutes.
Macaroni With Ham and Cheese
½ pound uncooked macaroni
Salt to taste, if desired
¾ pound cooked ham, sliced
¼ pound mushrooms
½ pound sharp Cheddar cheese
3 tablespoons of butter
1 tablespoon of flour
2 cups of milk
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
½ cup finely chopped onion
1/8 teaspoon cayenne pepper
1 cup of heavy cream
1/3 cup of freshly grated Parmesan cheese
Preheat oven to 425 degrees
Bring 3 quarts of water to a boil for cooking the macaroni. Add salt to taste. Add the macaroni and cook 10 to 12 minutes, or until tender. Drain and return to pot.
Meanwhile, cut the ham into ½ inch cubes and set aside. There should be about 2 cups.
Slice the mushrooms. There should be about 2 cups.
Grate the Cheddar cheese, or cut into ¼ inch cubes. There should be about 2 cups.
Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Cook for about a minute; then add the milk, stirring rapidly with a whisk. Let simmer for about a minute. And add the nutmeg, and salt and black pepper to taste. Gradually stir in the Cheddar cheese, only adding more as it melts.
Heat the remaining tablespoon of butter in a large skillet, or 5 quart Dutch oven, and add the mushrooms and onions. Cook, stirring until the mushrooms and onions are wilted. Add the ham and cook, stirring about one minute. Add the cheese sauce, the cayenne and cream. Cook, stirring about 1 minute.
Pour and scrape the mixture into the macaroni, or if your skillet is big enough, or using a Dutch oven, add the macaroni to the sauce mixture.
Transfer to a buttered 10 cup shallow baking dish. Sprinkle the top with the Parmesan cheese and place in the oven. Bake 20 minutes. Turn the broiler to high.
Brown the macaroni and cheese under the broiler until the top is nicely browned, two to three minutes.
posted by Lola at 18:20
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