Macaroni & Cheese from 1845

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Macaroni & Cheese from 1845
Macaroni & Cheese from 1845
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Modern Cookery for Private Families:
10 ounces (285g) White Cheese sliced thin.
1 3/4 cup (425 ml) Cream
4 tablespoons (55g) unsalted butter (plus 1 tbsp for boiling pasta)
1/2 teaspoon of salt
¼ teaspoon of Cayenne
¼ teaspoon of Mace
Dried breadcrumbs

1. Boil water with salt and 1 tablespoon butter. Add the pasta and cook 9 to 11 minutes or until done to your taste.
2. Bring the cream to a simmer in a small saucepan and then add the butter and stir until melted. Add the cheese and stir until melted. Then stir in the salt, cayenne, and mace and simmer for several minutes.
3. Toast the breadcrumbs in a dry pan.
4. Once cooked, drain the pasta and put it in a pan or dish and pour the cheese sauce over the pasta making sure everything is coated. Cover with toasted breadcrumbs and serve hot.

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Subtitles: Jose Mendoza IG @worldagainstjose

Mac & Cheese: Texasfoodgawker, CC BY-SA 4.0, via Wikimedia Commons
Cheese Aging: Baynard, CC BY-SA 3.0, via Wikimedia Commons


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