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Recipes - Main & Side Dishes
serious crayons:
--- Quote from: Front-Ranger on December 27, 2023, 01:47:13 pm ---I consider it something to keep on the top shelf as an emergency food ration.
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Which suggests you're thinking specifically of shelf-stable, or even boxed mac 'n' cheese? But if you don't count quick lunches when my kids were little (I can't eat that stuff, but they particularly liked an Alfredo flavored one, which had pale yellow rather than fluorescent-orange powder), the mac 'n' cheese I most often served was from scratch. The dry pasta was the only "convenience food" part of it.
I used to make it with a custard-like cheese sauce, but I think it's more commonly made with a cheesy cream sauce. Either works. And you can use fancy cheese or pasta in different shapes (farfalle, orecchiette) if you like. You can add spinach, bacon, ham, tomatoes, etc.
Jeff Wrangler:
--- Quote from: serious crayons on December 29, 2023, 02:03:27 pm ---Which suggests you're thinking specifically of shelf-stable, or even boxed mac 'n' cheese? But if you don't count quick lunches when my kids were little (I can't eat that stuff, but they particularly liked an Alfredo flavored one, which had pale yellow rather than fluorescent-orange powder), the mac 'n' cheese I most often served was from scratch. The dry pasta was the only "convenience food" part of it.
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On the rare occasion when my mother didn't make her own macaroni and cheese, she bought the Kraft variety that I believe was (is?) called "Deluxe." The cheese was a creamy sauce that came in a foil packet. That powdered stuff is vile.
I think I've told this story before. Once, many years ago, I attended a potluck with the local SCA group (the event was a "meet and greet" for candidates for baron). Most of the people brought food made from modern redactions of medieval or Renaissance receipts. I'm no cook, so I brought a casserole dish of Kraft mac and cheese. Every mother there loved me because their kids would eat the mac and cheese because they knew what it was.
Sason:
--- Quote from: Front-Ranger on December 29, 2023, 12:21:39 pm ---Now here's a pasta and cheese dish that I would proudly serve during the holidays: Venetian Fiocchi! I had this at a local restaurant on Wednesday and am looking forward to making it myself. The little pasta "purses" are filled with a mild cheese and pear mixture, and are bathed in a light butter and sage sauce.
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Apart from the sage, it sounds like it could be a dessert.
Jeff Wrangler:
--- Quote from: Sason on December 29, 2023, 06:46:57 pm ---Apart from the sage, it sounds like it could be a dessert.
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I thought so, too.
CellarDweller:
--- Quote from: Jeff Wrangler on December 29, 2023, 06:08:23 pm ---I think I've told this story before. Once, many years ago, I attended a potluck with the local SCA group (the event was a "meet and greet" for candidates for baron). Most of the people brought food made from modern redactions of medieval or Renaissance receipts. I'm no cook, so I brought a casserole dish of Kraft mac and cheese. Every mother there loved me because their kids would eat the mac and cheese because they knew what it was.
--- End quote ---
There is a YouTube channel called English Heritage. It's centered around Audley End House, a 17th-century country house near Saffron Walden in England. The family living there at the time were the Braybrookes.
Their head cook was Avis Crocombe, and English Heritage has a whole series of videos that star Kathy Hipperson acting as Mrs. Crocombe, creating dishes "the Victorian Way". The videos have become very popular as Kathy Hipperson portrays Mrs. Crocombe as having a "shady side", making off-handed comments about other house servants, and sometimes the family themselves.
Anyway, one video that was made was called How to Make Macaroni Cheese - The Victorian Way and I must admit, if this was put before me, I would be hesitant to eat it, it looks very dry and different from what we have now!
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