Macaroni & Cheese

Macaroni & Cheese

Yesterday, I made Macaroni & Cheese from my The Pillsbury Family Cook Book  (Copyright 1963; I have a 6th printing copy). This is one of my favorite cookbooks in my collection. Scratch that.  I did make Macaroni & Cheese, but I used the Medium White Sauce recipe and added colby-jack cheese to the sauce.  It's how I remember my dad making Macaroni & Cheese and I think is the same thing my mom did when we made Scalloped Potatoes.  

        A little about White Sauces.  White sauces are milk based and thickened with flour.  You can use a white sauce as a base for other sauces: cheese sauce, curry sauce and  mornay sauce.  As an aside, white sauce is used in Eggs Goldenrod (Goldenrod) which is a breakfast dish my dad made when I was growing up and I have made as an adult.  In Goldenrod, yolks are separated from the whites of hard boiled eggs.  The whites are chopped and added to the white sauce (pepper and/or salt can be added & I think my dad used to put a little bit of ginger in it also).  The yolks are crumbled up in a small bowl.  To serve Goldenrod, the white/egg sauce is spooned over hot, buttered toast and the crumbled yolks are sprinkled over top.  

    Anyhow, back to my Macaroni & Cheese.  I added salt and pepper to my cheese sauce and then added the cheese sauce to my macaroni noodles.  I like to sprinkle chipotle seasoning or sriracha sauce when I serve my Macaranoi & Cheese.  Sometimes I add cooked, crumbled bacon, because it's bacon, duh.  Bacon was not added yesterday.  That is part of the fun of experimenting when you cook; trying different recipes or variations is fun and sometimes you find something you really like and sometimes, you don't.  And the best part about making my Macaroni & Cheese, was that the person I made if for liked it!

*Due to my not wanting to take any chances of violating copyright laws, I am not going to add the picture of the recipe from the book I used*