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Hello everyone,
I hope that your week has been going well! We have had a fantastic time on the cooking show and nearly have made all of our goals! We are just about $200 away from our donation goals for groceries for next month and are about 40 followers from our very lofty goal of 150 followers for the month! I think that means that we did pretty well with growing this month! Even with; 3 rounds of sickness and harassment!
Just got to keep doing our thing and we can bring Momnoms to where we want it to be! I have been thinking of making gourmet meal kits where you just add water and cheese, think hamburger helper, but better! And selling it online and at the farmer’s market here in Nashville. What do you think about that?
So we are doing mac and cheese today, which surprised the heck out of me when researching. Like for my entire life I thought that this was made in America and was as American as it gets. I’m not going to say as American as apple pie, because Apple pie is Dutch originally and not American at all!
Mac and cheese can be found in medieval England as it’s origins states. The first time it really shows up in cookbooks is in 1769. The original recipe is made with a Mornay sauce which is a bechamel with cheese. What this means is that it is a cream and flour based sauce that becomes very creamy, then you add cheese for the Mornay.
It began to move across the world because England was known for being in other people’s business during that time period. You can see mac and cheese start popping up as a ‘royalty’ food or upperclass food wherever that England touched and even inspired dishes like Poutine in Canada.
However, when it got to America, the president at the time hated it and talked bad about it, so it didn’t really catch on to it. Thomas Jefferson was nearly offended in 1800s when it was served to him. This meant that America didn’t see Mac and Cheese until the late 1800s, almost 100 years after it’s invention.
The original American Mac and Cheese recipe did not use the Mornay and was just baked macaroni, cheese, and butter; but we see the traditional recipe start popping up in cookbooks about 10 years later.
During the great depression mac and cheese switched from a Royalty food to a Poverty food because it was being mass produced and was cheap to buy. It cost 1-2 stamps for 2 boxes of Mac and Cheese and could feed a starving family for a few days.
The upper-class people immediately rejected it after that.
We see it once again become Royalty food or upper class food in the early 2000s when the rise of gourmet and customized mac and cheese made it’s way around!
A couple of tips for this Mac and Cheese, have fun with it! Add whatever cheese and toppings that you want in it. I love adding bacon and having goats cheese, cheddar, and colby jack because I think those cheeses and the bacon go well together!
If you don’t like a Mornay sauce, that’s fine, this one might not be for you! But even my kid who says that my fried rice ruined their life, loves this Mac and Cheese!
Traditional Mac and Cheese
Items Needed
Medium sauce pot
Small sauce pot
Frying pan (if using bacon!)
Whisk
Measuring cups and spoons
Cheese grater
Sieve
Casserole dish
Spatula
Spoon
Ingredients Needed
2 tbs butter
2 tbs AP flour
1 cup heavy cream
1 cup 2% milk
3 oz goats cheese
1 cup grated cheddar, split in half
½ cup grated colby jack
1 tbs salt
1 tbs pepper
½ tsp chili powder
½ tsp nutmeg
¼ tsp mustard powder
1 package of macaroni noodles
4 slices bacon, cooked and chopped into small pieces
Recipe
Cook your noodles according to package, but for 3 minutes less. (if it says 9 minutes, only boil them for 6 minutes) reserve ¼ cup of pasta sauce
Preheat oven to 350ºF
In a small sauce pan over a medium low heat, melt butter
Whisk in flour and seasoning
Slowly add in the cream and then the milk and allow to thicken
Add in the cheeses, minus the cheddar that you will save for the top of the mac and cheese
Mix in ½ of the bacon and the macaroni
Put into the casserole dish, top with cheese and the rest of the bacon
Bake for 5 minutes or until you see the sauce start to bubble
Turn your oven to broil and crisp up the top for 2 minutes!
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Thanks for being here and I hope that you have a great weekend!
-Momnoms
Thank you so much for going through this with us! I hope that you’re enjoying the little bit of history that is added to our meals. I think that it adds to the appreciation of where food comes from and that is honestly something that I am super passionate about!