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Mac ‘n’ Cheese is inclusive. A hug-in-a-bowl that has many serious fans. Food for everyone, pasta, cheese, flour and milk.
It’s a home-cooked meal which now is included on menus in restaurants around the world in various guises, dished out from street food vans that boast long queues and even has its own festival.
It’s a bench mark for chefs. As a simple dish, but if not executed correctly can become a gluggy carb-coma mistake. The science behind it makes the creativity and skill of the chef essential to be able to serve up an astonishingly good one.
I discovered Macaroni Cheese in the 70’s as a kid visiting my cousins in Canada. It was nothing like the recipe I share with you in this blog.
The packaged food industry brought us a dried, dyed and synthesized version. Easy to cook, tasting salty and creamy I was hooked!
I’m afraid to say the orange sauced version stayed in my life until my children were out of nappies. Being soft and squidgy in texture and cooked in under 10 minutes, as a busy mum I serve up and ate far too much of it. Thank goodness I now know to leave it well alone for the health of my loved ones!
My grown children do now love the more ‘mature’ version of Mac ‘n’ Cheese. Maybe they’ll have fond memories and pass on this recipe to their children? Click on the image to go to the recipe. Enjoy.
Here are a few must-know ‘Macaroni Facts’.
Lasagne is a hug-in-a-bowl dish for me (although I do serve it on plates). When I was growing up, it was a Sunday evening staple, eaten with family around the fire in our cosy lounge.
What is that meal that gives you a warm fuzzy feeling? Brings back nostalgic thoughts? And perhaps memories of your mum or grandmothers cooking? Love to hear your comments below.
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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