![]() Rhett, Lettie Gay, Helen Woodward and Elizabeth Hamilton. Something called “macaroni pie” appeared in the 1976 cookbook, Two Hundred Years of Charleston Cooking, by Blanche S. Adding eggs would come later, when it evolved into a light supper dish. And Mary Randolph, who authored the Virginia House-Wife, cooked “macaroni” in milk and water before tossing it with cheese and butter. ![]() Thomas Jefferson popularized it because he served it at dinner parties. It is old.īack 200 years or more, the word “macaroni” was a generic term for pasta. It wasn’t first made with the curly, chubby macaroni noodle either. Sorry to disappoint, but mac and cheese did not originate on the back of a box. They were, essentially, broken and cooked spaghetti that was mixed with eggs, milk and cheese, all baked into a custard. Mac and cheese pleases everyone, and that goes way back to the original macaroni pie.Įarly versions of mac and cheese, like the recipe I’m sharing today, bear little resemblance to the side dish we know. It’s at home with fried chicken or barbecue, even on the Thanksgiving table. Mac and cheese just might be the most loved side dish in the South - right up there with mashed potatoes, pinto beans and cornbread.
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