Veggin’ Cookbook Challenge: A Glance to the Past – Macaroni and Cheese Part II of II

September 18, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Main Dishes Print This Post Print This Post

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After a thorough review of the 1936 edition of the Boston Cooking School cookbook and getting a glance to the past, it’s now time to get cooking…

I chose to do a macaroni and cheese recipe out of this cookbook as it’s a classic in the kitchen. This “Virginia Style” modification, adding a touch of mustard, falls under a recipe for Boiled Macaroni. Because it required a white sauce, it turned into a very comforting recipe to make and I stood at the stove whisking and watching the sauce thicken up.

By the way, the heroine of my 1936 cookbook narrative, Janice, probably rejoiced a year later. In 1937, Kraft to introduced their new “Kraft Meal”convenience product – their boxed macaroni and cheese.

But, really, what’s better than coming home from a long day of work and digging into some ooey gooey cheesy pasta? This macaroni and cheese came out exactly that way.  Sure, I may be tempted in the future to reach for the boxed macaroni and cheese kit, but when I’m looking for some true comfort food, this recipe will be made again.

I’m going to present the recipe as written which presents as a little disjointed as some ingredients appear in the text. So, read all the way through this so you’ll know what you need to do.

Boiled Macaroni

3/4 cup macaroni broken in inch pieces (Note: I rocked this dish with a nice modern elbow macaroni so no breaking required.)
2 quarts boiling water
1 Tablespoon salt

Cook macaroni in boiling salted water 20 minutes or until soft; drain in strainer, pour over it cold water to rinse thoroughly. Add more salt, if needed. (Note: Or, simply cook macaroni per package directions.)

Virginia style: Put half the macaroni in buttered baking dish,

Dot over with 1/2 tablespoon butter, and sprinkle with 1/2 teaspoon mustard and 1/4 cup grated cheese; repeat. (Note: I used a prepared dijon mustard rather than powdered which I suspect the powdered is what was actually called for in the original recipe.)

pour over White Sauce (recipe below),

cover with 3 Tablespoons buttered crumbs,

and bake in hot oven (400 degrees) until crumbs are brown.

White Sauce

2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/4 teaspoon salt
Few grains pepper

Melt butter, add flour mix with seasonings, stir until well blended.

Pour on milk gradually, while stirring constantly.

Bring to boiling point.

Boil 2 minutes.

0 Comments to “Veggin’ Cookbook Challenge: A Glance to the Past – Macaroni and Cheese Part II of II”

  1. Read. Now I’m ready to be fed!


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