Recipe - Macaroni And Cheese Pudding

2 One half cup Elbow macaroni
One fourth cup Butter
One fourth cup Flour
2 One fourth cup Milk
1 teaspoon Salt
1 ds Pepper
2 cup Grated Cheddar cheese

This is from The American Heritage Cookbook and Illustrated History of
American Eating & Drinking, by the editors of American Heritage, the
magazine of history. Copyrighted in 1964 by The American Heritage
Publishing Co., Inc..

Thomas Jefferson, "Gourmet, gracious host, and enthusiastic farmer, the
Sage of Monticello brought recipes and delicacies from France to America,
only to be accused of having 'abjured his native victuals' ".

"On February 6, 1802, after dinner with President Jefferson at the White
House, Mr. Manasseh Cutler wrote that there was a "pie called macaroni,
which appeared to be a rich crust filled with the strillions of onions, or
shallots, which I took them to be, tasted very strong, and not agreeable.
Mr. Lewis told me there were none in it; it was made of flour and butter,
with a particularly strong liquor mixed with them'."

Thomas Jefferson's "a pie called macaroni"

Cook macaroni according to package directions until tender, them drain
thoroughly. While the macaroni cooks, melt butter in a saucepan, stir in
flour until smooth, and cook a minute or two. Add the milk a little at a
time, and cook, stirring constantly, until sauce bubbles. Add salt and
pepper. Arrange alternate layers of macaroni and cheese in a mediumsized
baking dish or casserole, reserving some of the cheese (about One fourth cup) to
sprinkle over top. Pour the hot sauce over all, sprinkle with the cheese,
and dot with bits of butter. Bake 35 minutes in a preheated 400 degree
oven. Serves 4 to 6.

I have not tried this particular recipe for Macaroni and Cheese, but it
seems another variation on a theme. I just thought a little history about
the dish might interest some...it did me.

I bought this 2 volumn book at an antique shop for $6 and have really loved
owning it. There is an interesting and informationfilled (wonderful
pictures, too) volumn and the other is the recipes, from immigrant portage
to dining at the Waldorf and Delmonico's, including menus and tidbits about
the various recipes.

Posted to FOODWINE Digest by KITCELEB KITCELEB@AOL.COM on Jan 5, 1998