Macaroni Cheese

25 oktober är dag 25 på Vegetarian Month och World Pasta Day! Days of the year skriver: "World Pasta Day was brought into existence as part of the World Pasta Congress on the 25th of October in 1995. Experts from all over the world came together to discuss the glories of the noodle, with particular emphasis on the importance of spreading knowledge of the world’s panorama of pasta. This organization uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance."

Dagens recept är Macaroni Cheese! Det här är andra historiska receptet på mac n cheese som jag gjort. Det första är To Dress Macaroni with Permasent Cheese.

Jag utgick från sida 218 i "How To Cook: The Victorian Way With Mrs Crocombe" av Annie Gray. Beskrivningen på Google Books säger:

"Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago."

Receptet på Macaroni Cheese kommer från 

Henry Southgates "Things a Lady Would Like to Know" från 1874. Beskrivningen säger:

"Pasta has been combined with cheese since at least the medieval period, although the cheese was frequently soft cheese, and was flavoured with various spices. A recognisably modern version of macaroni cheese was being made by the 18th century, with Elizabeth Raffald, one of the best-known authors of the Georgian period, specifying Parmesan as the cheese. Her book The Experienced English Housekeeper (1769) was one among many English recipe books to be published in North America, then still under British rule, and American cookery books were quick to adopt her macaroni as a recipe. Macaroni had originally been a general term for any pasta, not just the hollow tubes known under that name today, and this recipe works with any shape or length you fancy using. That said, Henry Southgate's original recipe, which is the one we use here, calls for 'pipe macaroni', the advantage of which is that it crisps very nicely under the grill. You can easily vary it by adding bacon or sausages."

Receptet finns också i videon "How to Make Macaroni Cheese - The Victorian Way" av English Heritage. 

Efter kommentarer svarade English Heritage i a pinned comment:

"THIS LOOKS REALLY DRY!

Try it, and see! Cooking the pasta in milk (or indeed stock) makes the pasta very moist,and the copious quantities of butter also helps to lubricate the dish. Some recipes from the era add a little cream - but not much. The sauce-based recipes which are morefamiliar to us today, especially when thickened with flour, are much later. For many people, the secret to a good macaroni and acheese is the mixture of crisp pasta, grilled cheese and the slightly gooier texture within. This is sublime if those are the criteria.

WHY WAS PARMESAN CHEESE USED?Parmesan was generally used in recipes for macaroni and cheese: you can use cheddar, but at the time cheddar was one among many hundreds of British cheeses (sadly vernsurvived the food regime of the Second World War), and was not much used in cookery - and the popular cheshire cheese, which was, does not brown so well.

WHY IS THERE HARDLY ANY SEASONING?

These are historic recipes. There is no right or wrong in cooking, merely personal taste, and

the changing fashions of the passing

decades. If you are making this at home you

can, of course vary the seasonings or herbs

as you desire. However, this is intended as a

plain side dish, not a main course, and as

such strong flavourings are not so important." 

 

Macaroni Cheese

Mängd: 1 st 20x28.5 cm ugnsform, ca 460 g

Ingredienser:

1 tsk salt
6 dl vatten 
2 dl mjölk
225 g Garant Majspasta Makaroner (~ 425 g kokt)
30 g Naturli' Ekologisk Vegan Block 
50 g Valio Oddlygood Grand Italian Style

1 nypa malen vitpeppar 
5 g Olda Ströbröd Instant Majsmjöl  

Instruktioner:
Sätt ugnen på 225 grader. Värm en spisplatta på hög värme. Häll salt, vatten och havremjölk i en kastrull. Koka upp. Tillsätt makaroner. Koka i 8-9 minuter. Häll i durkslag. Smörj en ugnsform med smör. Häll i hälften av makaronerna. Fördela på 1/3 av smöret. Strö på hälften av parmesanen och vitpeppar. Häll i resten av makaronerna. Fördela på 1/3 av smöret. Blanda resterande parmesan med ströbröd i en skål. Strö på det. Värm en spisplatta på medelvärme. Smält resterande 1/3 av smöret. Häll på smöret. Grädda mitt i ugnen i 9-10 minuter. Flytta upp till högsta gallret. Rosta i 8-9 minuter. Servera varmt.

Förvaring: Förvara i kyl.