A group is resurrecting some 18th century dishes. Some are kind of weird
like fish custard. Some are very recognizable favorites. To whit:

http://rarecooking.wordpress.com/201...carony-cheese/

Maccarony Cheese

Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put it
into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
Mountain Wine, beat it 'till it's well mixt and Light - Boil the Maccarony
in Water very tender, then drain it well, put it on a Dish or Plate and lay
the prepared Cheese all over it and brown it with a Salamander.

Apparently they never heard of al dente pasta but then this was 200 years
ago.

Translated recipe

2 oz. sharp/dry cheddar
4 oz. mild cheddar
2 eggs
2 tsp. sherry
8 oz. dried pasta

Heat oven to 350F.

Grate the cheeses and beat together with eggs and sherry. Add salt and
pepper to taste. Cook and drain pasta.

Transfer pasta to oven-proof dish and evenly distribute cheese sauce over
the top. Bake for 15-20 minutes, until cheese is melted and lightly browned.

**interesting they did not use any salt. Worth a try as is but I'm sure
would use salt at least in the maccarony water.



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On 04/09/2014 12:20 PM, Paul M. Cook wrote:
> A group is resurrecting some 18th century dishes. Some are kind of weird
> like fish custard. Some are very recognizable favorites. To whit:
>
> http://rarecooking.wordpress.com/201...carony-cheese/
>
> Maccarony Cheese
>
> Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put it
> into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
> Mountain Wine, beat it 'till it's well mixt and Light - Boil the Maccarony
> in Water very tender, then drain it well, put it on a Dish or Plate and lay
> the prepared Cheese all over it and brown it with a Salamander.
>
> Apparently they never heard of al dente pasta but then this was 200 years
> ago.
>
> Translated recipe
>
> 2 oz. sharp/dry cheddar
> 4 oz. mild cheddar

The supermarkets up here all carry Gloucester and Cheshire cheeses. The
latter is quite crumbly and is ideal for this type of dish.
Graham

On Thu, 04 Sep 2014 12:35:35 -0600, graham > wrote:

>On 04/09/2014 12:20 PM, Paul M. Cook wrote:
>> A group is resurrecting some 18th century dishes. Some are kind of weird
>> like fish custard. Some are very recognizable favorites. To whit:
>>
>> http://rarecooking.wordpress.com/201...carony-cheese/
>>
>> Maccarony Cheese
>>
>> Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put it
>> into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
>> Mountain Wine, beat it 'till it's well mixt and Light - Boil the Maccarony
>> in Water very tender, then drain it well, put it on a Dish or Plate and lay
>> the prepared Cheese all over it and brown it with a Salamander.
>>
>> Apparently they never heard of al dente pasta but then this was 200 years
>> ago.
>>
>> Translated recipe
>>
>> 2 oz. sharp/dry cheddar
>> 4 oz. mild cheddar
>
>The supermarkets up here all carry Gloucester and Cheshire cheeses. The
>latter is quite crumbly and is ideal for this type of dish.
>Graham
I see Gloucester all the time, esp. at Costco. I hardly ever see
Cheshire. I didn't know that it was crumbly.
Janet US

"Janet Bostwick" > wrote in message
...
> On Thu, 04 Sep 2014 12:35:35 -0600, graham > wrote:
>
>>On 04/09/2014 12:20 PM, Paul M. Cook wrote:
>>> A group is resurrecting some 18th century dishes. Some are kind of
>>> weird
>>> like fish custard. Some are very recognizable favorites. To whit:
>>>
>>> http://rarecooking.wordpress.com/201...carony-cheese/
>>>
>>> Maccarony Cheese
>>>
>>> Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put
>>> it
>>> into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
>>> Mountain Wine, beat it 'till it's well mixt and Light - Boil the
>>> Maccarony
>>> in Water very tender, then drain it well, put it on a Dish or Plate and
>>> lay
>>> the prepared Cheese all over it and brown it with a Salamander.
>>>
>>> Apparently they never heard of al dente pasta but then this was 200
>>> years
>>> ago.
>>>
>>> Translated recipe
>>>
>>> 2 oz. sharp/dry cheddar
>>> 4 oz. mild cheddar
>>
>>The supermarkets up here all carry Gloucester and Cheshire cheeses. The
>>latter is quite crumbly and is ideal for this type of dish.
>>Graham
> I see Gloucester all the time, esp. at Costco. I hardly ever see
> Cheshire. I didn't know that it was crumbly.

Geuine Vermont cheddar is crumbly. Melted it is a little on the grainy side
but the fabulous flavor more than compensates.




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On 9/4/2014 12:41 PM, Janet Bostwick wrote:
> On Thu, 04 Sep 2014 12:35:35 -0600, graham > wrote:
>
>> On 04/09/2014 12:20 PM, Paul M. Cook wrote:
>>> A group is resurrecting some 18th century dishes. Some are kind of weird
>>> like fish custard. Some are very recognizable favorites. To whit:
>>>
>>> http://rarecooking.wordpress.com/201...carony-cheese/
>>>
>>> Maccarony Cheese
>>>
>>> Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put it
>>> into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
>>> Mountain Wine, beat it 'till it's well mixt and Light - Boil the Maccarony
>>> in Water very tender, then drain it well, put it on a Dish or Plate and lay
>>> the prepared Cheese all over it and brown it with a Salamander.
>>>
>>> Apparently they never heard of al dente pasta but then this was 200 years
>>> ago.
>>>
>>> Translated recipe
>>>
>>> 2 oz. sharp/dry cheddar
>>> 4 oz. mild cheddar
>>
>> The supermarkets up here all carry Gloucester and Cheshire cheeses. The
>> latter is quite crumbly and is ideal for this type of dish.
>> Graham
> I see Gloucester all the time, esp. at Costco. I hardly ever see
> Cheshire. I didn't know that it was crumbly.
> Janet US
>

Cheshire is so crumbly that I cannot pull a slice with a cheese plane or
a cheese wire. I find that is also true of extra sharp cheddar; since I
often want a slice of cheese, I only buy sharp (not extra sharp) cheddar.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On Thu, 4 Sep 2014 11:20:12 -0700, "Paul M. Cook" >
wrote:

>A group is resurrecting some 18th century dishes. Some are kind of weird
>like fish custard. Some are very recognizable favorites. To whit:
>
>http://rarecooking.wordpress.com/201...carony-cheese/
>
>Maccarony Cheese
>
>Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put it
>into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
>Mountain Wine, beat it 'till it's well mixt and Light - Boil the Maccarony
>in Water very tender, then drain it well, put it on a Dish or Plate and lay
>the prepared Cheese all over it and brown it with a Salamander.
>
>Apparently they never heard of al dente pasta but then this was 200 years
>ago.
>
>Translated recipe
>
>2 oz. sharp/dry cheddar
>4 oz. mild cheddar
>2 eggs
>2 tsp. sherry
>8 oz. dried pasta
>
>Heat oven to 350F.
>
>Grate the cheeses and beat together with eggs and sherry. Add salt and
>pepper to taste. Cook and drain pasta.
>
>Transfer pasta to oven-proof dish and evenly distribute cheese sauce over
>the top. Bake for 15-20 minutes, until cheese is melted and lightly browned.
>
>**interesting they did not use any salt. Worth a try as is but I'm sure
>would use salt at least in the maccarony water.
snip
So an early recipe uses eggs for mac/cheese. Given the origins of
the early recipe, it might explain why egg mac/cheese is more
prevalent in the 'colonies.'
Janet US

On 2014-09-04, Janet Bostwick > wrote:

> the early recipe, it might explain why egg mac/cheese is more
> prevalent in the 'colonies.'

Since when is it "more prevelent"?

I jes looked up a handful of mac/cheese recipes, mostly "soul food"
based, but others from more authoritative(?) sources like Saveur and
Martha Stewart. Only one of at least a half dozen recipes called for
eggs. I use a béchamel sauce base, myself. Nary an egg in sight.

From the base, though, the better the cheese, the better the dish.
It's not the number of cheeses, either! A "four-cheese" mac/chse dish
will still suck if the four cheeses are crap cheeses. For example,
sprmkt cheddar, Monteray Jack, Colby, and sprmkt swiss are all crap
cheeses that will render a crap dish. I use a French gruyére (comté)
to create my sauce, so don't need that cheese in the dish, although it
would taste better than any of the sprmkt cheeses I mentioned. And
while I don't much care for Tillamook brand, anymore, they do have one
cheese that will provide a very tasty rendition of mac/cheese. It's
Tillamook "Vintage White" Extra Sharp Cheddar Cheese. It's aged 2 yrs
and is the absolute bottom level of cheese I will use in this dish.
Must work, well, as I get threats if I show up to our potlucks w/o it.


nb

On 4 Sep 2014 20:14:31 GMT, notbob > wrote:

>
> From the base, though, the better the cheese, the better the dish.
> It's not the number of cheeses, either! A "four-cheese" mac/chse dish
> will still suck if the four cheeses are crap cheeses. For example,
> sprmkt cheddar, Monteray Jack, Colby, and sprmkt swiss are all crap
> cheeses that will render a crap dish. I use a French gruyére (comté)
> to create my sauce, so don't need that cheese in the dish, although it
> would taste better than any of the sprmkt cheeses I mentioned. And
> while I don't much care for Tillamook brand, anymore, they do have one
> cheese that will provide a very tasty rendition of mac/cheese. It's
> Tillamook "Vintage White" Extra Sharp Cheddar Cheese. It's aged 2 yrs
> and is the absolute bottom level of cheese I will use in this dish.
> Must work, well, as I get threats if I show up to our potlucks w/o it.
>
I try to use up ends and pieces of what I have in the refrigerator for
mac & cheese. If I need to buy cheese for it, I definitely do NOT
want to waste a "good" cheddar on it because that stuff makes nasty
mac & cheese. I want to use an inexpensive store brand cheddar that
comes in a brick and I bought on sale.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>

> I try to use up ends and pieces of what I have in the refrigerator for
> mac & cheese. If I need to buy cheese for it, I definitely do NOT
> want to waste a "good" cheddar on it because that stuff makes nasty
> mac & cheese. I want to use an inexpensive store brand cheddar that
> comes in a brick and I bought on sale.

Nasty in what way? I've made mac and cheese with high grade extra sharp
cheddar (like Granville sharp cheddar or smoked cheddar) and it most
certainly is not "nasty", it's awesome. Are you failing to account for
the oils that separate from good cheddar when melted? You need to
account for that in your roux.

On Thu, 04 Sep 2014 16:38:35 -0500, "Pete C." >
wrote:

> Are you failing to account for
> the oils that separate from good cheddar when melted? You need to
> account for that in your roux.

Yes. I didn't like the flavor either.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/4/2014 2:09 PM, sf wrote:
> On 4 Sep 2014 20:14:31 GMT, notbob > wrote:
>
>>
>> From the base, though, the better the cheese, the better the dish.
>> It's not the number of cheeses, either! A "four-cheese" mac/chse dish
>> will still suck if the four cheeses are crap cheeses. For example,
>> sprmkt cheddar, Monteray Jack, Colby, and sprmkt swiss are all crap
>> cheeses that will render a crap dish. I use a French gruyére (comté)
>> to create my sauce, so don't need that cheese in the dish, although it
>> would taste better than any of the sprmkt cheeses I mentioned. And
>> while I don't much care for Tillamook brand, anymore, they do have one
>> cheese that will provide a very tasty rendition of mac/cheese. It's
>> Tillamook "Vintage White" Extra Sharp Cheddar Cheese. It's aged 2 yrs
>> and is the absolute bottom level of cheese I will use in this dish.
>> Must work, well, as I get threats if I show up to our potlucks w/o it.
>>
> I try to use up ends and pieces of what I have in the refrigerator for
> mac & cheese. If I need to buy cheese for it, I definitely do NOT
> want to waste a "good" cheddar on it because that stuff makes nasty
> mac & cheese. I want to use an inexpensive store brand cheddar that
> comes in a brick and I bought on sale.
>
>

We use half cheddar and half of a blend of Gruyere and "Swiss". They
come already shredded at Trader Joe's. We use some form of whole wheat
pasta (e.g., fusilli, penne) because my doctor strongly advised me to
avoid white-flour foods. My wife puts chopped onions and diced ham in
her mac-n-cheese, tops it with dried bread crumbs, and bakes it in a
large Pyrex bowl in the oven. (I'm sure there are other ingredients and
cooking steps, but I've never watched her cook this.)

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On Thursday, September 4, 2014 1:20:12 PM UTC-5, Paul M. Cook wrote:
> A group is resurrecting some 18th century dishes. Some are kind of weird
>
> like fish custard. Some are very recognizable favorites. To whit:
>
>
>
> http://rarecooking.wordpress.com/201...carony-cheese/
>
>
>
> Maccarony Cheese
>
>
>
> Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated - put it
>
> into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or
>
> Mountain Wine, beat it 'till it's well mixt and Light - Boil the Maccarony
>
> in Water very tender, then drain it well, put it on a Dish or Plate and lay
>
> the prepared Cheese all over it and brown it with a Salamander.
>
Just as a martini should be serves with an olive, and fish with a cut lemon,
Maccarony Cheese should always be broiled with a Salamander.

http://en.wikipedia.org/wiki/Salaman...Salamander.jpg

--Bryan