Jan 21 2008
Cheese for a bear of little brain
Not what you’d call the traditional recipe. But smashing, easy peasy to make, and really good cold too.
- Macaroni Cheese
This is not at all traditional macaroni. There is no roux, no white sauce. Look away now, sophisticated cooks, for it was made with evaporated milk and eggs and I didn’t even grate the cheese, I let the food processor do that for me. (Which if I didn’t have a dishwasher would be a distinct downside to this dish- it wouldn’t be so speedy if you had to grate first.)
The result was eggy and rich. It suited my (ahem, hungover) hungry and tired brain greatly. I munched on the leftovers this evening and the result was like a sort of spanish omelette made with pasta- akin to but an improvement on lunches I used to ‘create’ as a fourteen year old which involved cooking pasta, frying it in egg and topping with cheese.
So. It needs a different name, but otherwise it rightly deserves its place in Nigella’s ‘Holy Trinity of Cheese-Rich Comfort Foods’.
Ew, peas!
I might have to try that recipe though, it does look yummy. Just without the peas. I have a pea phobia. :)
It’s really common in American cookery to make mac and cheese with evaporated milk (especially slow cooker macaroni), so I don’t find that recipe unorthodox at all. In Southern cooking, mac and cheese is more custardy than the creamy, out of a box variety that I’m used to.
And macaroni with peas is a classic! Every North American kid grew up on macaroni casserole: mac and cheese, peas, a tin of tuna, and a can of cream of mushroom soup all mixed up and baked with a breadcrumb topping.
Man, I’m amazed I’m still alive.
Macaroni casserole….what an idea!
BTW, I totally have a source of Kraft Dinners for you. What with living in Scotland, it’s actually quite easy to source the bad end of the food spectrum. What’s that you say, a wholly un-natural colour? Check. High in badness, low in discernible goodness? Step Right Up!