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Name: Macaroni and Cheese Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Butter; 1/4 c Flour; 2 c Cheddar Cheese grated; 1 ts Salt; 2 1/2 c elbow macaroni; 1 ds Pepper; 2 1/4 c milk

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INGREDIENTS

1/4 c Butter
1/4 c Flour
2 c Cheddar Cheese ; grated
1 ts Salt
2 1/2 c elbow macaroni
1 ds Pepper
2 1/4 c milk

Servings

INSTRUCTIONS

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 Jeffersons "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 medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 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 information-filled (wonderful pictures, too) volumn and the other is the recipes, from immigrant portage to dining at the Waldorf and Delmonicos, including menus and tidbits about the various recipes. Posted to FOODWINE Digest by KITCELEB on Jan 5, 1998

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Macaroni and Cheese Pudding

1/4 c Butter
1/4 c Flour
2 c Cheddar Cheese grated
1 ts Salt
2 1/2 c elbow macaroni
1 ds Pepper
2 1/4 c milk

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 Jeffersons "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 medium-sized  baking dish or casserole, reserving some of the cheese (about 1/4 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 information-filled (wonderful  pictures, too) volumn and the other is the recipes, from immigrant portage  to dining at the Waldorf and Delmonicos, including menus and tidbits about  the various recipes.    Posted to FOODWINE Digest  by KITCELEB <KITCELEB@AOL.COM> on Jan 5, 1998

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Nutrition

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Serving Size: 1 Serving (726g)
Recipe Makes: 1 Servings

Calories: 2512
Calories from Fat: 1153 (46%)

Amt Per Serving		% DV

	Total Fat 128.2g	171 %
	Saturated Fat 79.4g	397 %
	Monounsaturated Fat 34.5g
	Polyunsanturated Fat 5.7g
Cholesterol 370.3mg		114 %
Sodium 1805.8mg		62 %
Potassium 1143.3mg		30 %
Total Carbohydrate 237.9g		70 %
	Dietary Fiber 11g	44 %
	Sugars, other 226.9g
Protein 100.1g		143 %
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Calories per serving: 2512

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