Episode 5: Baked Macaroni and Cheese

In this episode, I celebrate my annual Macaroni and Cheese Day by making a delicious batch of baked macaroni and cheese from the 1973 McCall’s Great American Recipe Card Collection.  This episode discusses the possible origins of cheese, how cheese has changed through the ages, a little bit of science, some archaeology, and Charlemagne’s reaction to blue cheese the first time he ate it.

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You can’t go wrong with a slightly patriotic recipe card collection in which there’s a recipe for a clown ice cream sundae!

 

Baked Mac and Cheese 1

Baked Mac and Cheese 2

 

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The finished dish.  I forgot to take a picture until after the first serving was extracted, but it’s better than nothing.

Learn more about the prehistoric cheese strainer:
http://www.npr.org/sections/thesalt/2012/12/13/167034734/archaeologists-find-ancient-evidence-of-cheese-making

Harold McGee’s On Food and Cooking:
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012

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