Saturday, April 01, 2006

Macaroni and Cheese

In 1937, Kraft Macaroni & Cheese dinner was introduced in the U.S. and Canada. The timing of the product's launch had much to do with its success. During World War II, rationing on milk and dairy, and an increased reliance on meatless entrees, created a captive market for the product, which was considered a hearty meal for families. Now, of course, you can enjoy this delicious product simply because you want to.

First, the pasta. A noble food of rich and ancient history, this should be prepared with care and respect for ideal flavor and texture. Generally speaking, the more water the better (to disperse starch), and it should be well salted (imagine sea water as your ideal). Bring the water to a strong boil and use high heat for the duration of cooking, as fast cooking of the noodles will produce better results. Stir often, and when you believe them to be approaching al dente (firm to the tooth) remove one and eat it. When at the right level of doneness, drain immediately and return to the pot.

Add two tablespoons of good quality, fresh butter (not margarine, which has inferior properties of flavor and richness) and 1/4 cup of whole milk. Stir gently (being careful not to damage the shape of the macaroni) until all noodles are evenly coated. Add the cheese powder in a nice even layer on top to help avoid clumping. Again, stir gently to coat evenly. Serve immediately for best texture and moistness. Enjoy.

2 comments:

Angela said...

Brilliance. Absolute Brilliance. I LURVE it!!!

Gordon said...

mmm....now THERE's a recipe! , now post all about exotic ketchups and kick it all gourmet-like.