The Good Home Cookbook – Macaroni and Cheese
I didn’t eat blue box Kraft macaroni and cheese until I was in college and though it was cheap it was obviously frightful stuff. When my my boys were younger they liked it, and I let them eat it, but I’m so relieved that they now turn up their noses at anything from a box. My mom always made homemade macaroni and cheese and though she used Velvetta I remember it as good stuff. This week I decided to attempt this culinary classic so I turned to the The Good Home Cookbook that I received from Richard Perry. The instructions are straight-forward and I like how the book is organized. I think it would make an excellent first cookbook for a young man starting off on his own.
This particular recipe included Velvetta in the list of ingredients but also included instructions for substituting real cheese. The only problem I had with the recipe is that it calls for 5 cups of milk in the bechamel sauce and that just seemed like too much, I think it would have made it way too runny. I stopped adding milk at 4 cups. As for the cheese I shunned the velvetta and for that matter any measurements on the cheese. I imagine I had a bit more than 4 cups because I used it as an opportunity to empty out my cheese drawer. So I added cheddar, gouda, mobier, jalapeno jack, and Pleasant Ridge Reserve. The flavor was incredibly cheesy, creamy, and nutty. I also added buttered breadcrumbs to the top which gave it a bit more crustiness, my favorite part.
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8 Responses to “The Good Home Cookbook – Macaroni and Cheese”
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This looks so good! I love the Velveeta, don’t get me wrong, but you just can’t beat a cheddar, gouda, jack-a-thon! You really are in Wisconsin, aren’t you?!
I thought geeks dont eat; they only bite! Very apt title.
Mmmmmm… your macaroni and cheese looks fantastic. I’ve been on such a mac-n-cheese kick lately.
Your blog is very enjoyable to read, btw. Any blog that shows that good eating can be had in Wisconsin is a great blog!
Am I glad I found you through Tummy Treasure! (I don’t think I’ve ever run into a macaroni and cheese I did not like, whether it was made with Velveeta or Gouda.)
I’m in northern Wisconsin now but once lived in Madison and try to get down there as much as I can. I love the farmer’s market and the late lamented Ovens downtown and the White Horse Inn (had many good meals there). And many, many pizzas at Paisons in my student days.
I’ll be back! I’m so excited!
I miss Wisconsin :)
This looks fantastic- like what I dream that my mom used to make. Wish I was sitting at your table to polish of the rest while digesting with the Tribune? Journal? Times?
Geeks love cheese, from anywhere, as long as its good cheese.
Geeks do bite but only if the prey is delicious.
Erika, glad to meet another Wisconsinite.
Mimi, ditto. BTW…White aHorse Inn has gone the way of the ovens and no longer exists but Paisans has added another location.
Vanessa from NYC (as there is a Brooklyn here in Wisconsin…go figure). The paper would be the NY Times which is delivered to our door 7 days a week. I just wish we could pick up a Village Voice. Mac n cheese would make an excellent breakfast.
My last visit to Madtown was in March and we had a pretty good meal at the Angelic and then one at Great Dane. It was a short visit — I’d like to spend more time there, but Paris beckons…
I think Kraft macaroni cheese was what my first primary school used to give us at lunchtime. Horrible stuff- gave me a mac and cheese phobia for many years. Fortunately I’m over that now and I love the home made stuff… especially with lots of bacon stirred through it. Yum!
The crunchy topping is my favourite bit too!