Macaroni & Cheese Recipe!
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"'Macaroni and cheese (also referred to as macaroni cheese in the United Kingdom and mac 'n' cheese in parts of the United States and Canada, and mac und cheese in Germany) was created to be a common casserole, similar to the British dish cauliflower cheese."

"Packaged versions are available, consisting of boxed pasta and a cheese powder, to which are added butter (or margarine) and milk (or water). The best known of these is Kraft Dinner (Canada, where it is a genericized trademark and often simply called "KD")/Kraft Macaroni and Cheese (US) product. Extra ingredients, like ground beef, ketchup, jalapeños, sliced hot dogs, ham, bacon, tuna, tomatoes, broccoli, and other vegetables are sometimes incorporated into the dish. The product can be prepared in a microwave, baked in traditional oven, or cooked on a kitchen stove top."

"While marketed towards children, it also appeals to adults- especially post-secondary students (and other young adults recently living on their own) due to its low cost and ease of preparation."

"Its popularity in the United States has been attributed to Thomas Jefferson serving it at a White House dinner in 1802, although a spontaneous and diffuse appearance of the dish is more likely."

This is a basic recipe detailing how to prepare the best mac & cheese.
The dish is popular worldwide.

   ½ c butter
   ½ c flour
     4 c milk
   1 c cheddar cheese
   1 c Parmesan or Monterey Jack cheese
   ½ tsp cayenne pepper, or to taste
   cooked macaroni

  1. Make a roux using half cup of butter (a stick)
      and half a cup of flour.
  2. Add 4 cups of heated milk and stir until
      smooth to complete the white sauce.
  3. Add cheese and cayenne pepper.
  4. Finally, mix with a pot of cooked pasta.

Alternate Recipe
   8 oz (by weight) elbow macaroni
   ½ cups milk
   ¼ cups butter
   ½ cups cheese (of the chef's preference)
   1 egg
   dash of dried parsley and oregano
   salt to taste

Fill a pot with water, and add Macaroni and salt. Bring to boil stirring occasionally. While waiting to boil, in pot heat milk, and grate cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese, if too thick, add more milk.

When Macaroni becomes soft (chef's discretion) drain. Melt butter in pot and replace macaroni (without water). Stir until macaroni is completely covered. Add 1 egg, unscrambled. Stir until completely incorporated. Add cheese sauce, and herbs. Stir well, and serve hot.


Categories: Recipe Directory for Traditional Holiday Food / Pasta /Comfort Food /
National Macaroni Day / National Noodle Month /

This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article cookbook /roasting  and other related pages. Top Photo: Finnish macaroni casserole
Author Suvi Korhonen / plus recipe
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"Method of preparing casseroles!"
"A characteristic method of preparing 
casserole in the United States and Canada is to use condensed soup, especially cream of mushroom soup. Examples for casseroles that can be prepared in this manner are tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream-of-mushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions). A similar staple food, macaroni and cheese, can also be prepared as a casserole.

Casseroles are a staple at potlucks and family gatherings.
In Minnesota and the Dakotas, where they are one of the quintessential foods of the region, casseroles are called hotdish. The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area." 

Finnish Macaroni  Casserole
What's a great meat served with Mac'n Cheese?


Barbecue chicken is chicken parts seasoned and coated in a barbecue sauce, then grilled or smoked. Styles vary from region to region. In North America, barbecue chicken is often seasoned with a dry rub, then coated with a tomato based barbecue sauce, and grilled.

BBQ Directory
BBQ Sauce
BBQ Baked Beans
Food Fun Facts: "Early 18th century casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbreads. Some time around the 1870s this sense of casserole seems to have slipped into its current sense."