The
 Mighty & Meaty
Noodles with Cheese!

There are a few wonderful stories about how "Macaroni with Cheese"
got started in America. Some people say it was Thomas Jefferson
 who first brought it over, others say that President Jefferson merely
brought over a macaroni mold , but was very fond of the dish. In any
 event, this meal was around since before the turn of the 1800's  and was
 probably a very simple dish. The object that our 3rd President so enjoyed probably
 contained only three ingredients: Cheese ,Noodles and Butter.  (My
wife Laura refers to these as the essential food groups)

As a side note, some purists like to point out that the dish is "Macaroni
 WITH Cheese" and NOT "Macaroni and Cheese."

However, times change and many people have a special recipe that they
love and call their own! In our recipe, we have a 3 to 1 ratio ( 3 pounds
 of meat for 1 pound of noodles ) which should keep boys young
and old happy. In addition, we like to choose specially prepared meats
 like sausages to add the extra zest.

Finding the right meats... makes all the difference!

 


Mighty Meaty Macaroni with Cheese!

 

Meat:

 

2 lbs. Assorted sliced & pan fried Sausages
(I am particularly fond of Andouille Sausage and any Sausage
 made from Pheasant)

1 lb. pan fried bacon, drained and diced

 

Cheese blend:

1 lb. assorted shredded assorted Italian cheeses
PLUS (Romano) as needed
1 pint heavy cream
  
white wine… to thin the sauce ( a cup or so and as needed)

 

Mirepoix:

Pureed & cooked in remaining bacon fat: 1 onion, ½ cup carrots,
 2 long individual single stalks of celery, PLUS 3 tablespoons
crushed garlic, 1 jar Pimento, ½ cup parsley,  PLUS assortment
of fresh sweet basil (Purple Delight), chives, cilantro, dill

Seasonings:

salt
pepper
garlic powder

 

Fold in:
2 hard boiled eggs sliced
1 lb. of sliced and sautéed mushrooms in garlic sauce
10 oz. peas

 

Topping:

 

½ cup Bread crumbs, ½ cup Romano Cheese, 1 cube butter (1/2 cup)
and 4 oz. slivered almonds

 

 

How to assemble:

 

Bring milk and cheese mixture to a boil… remove from heat and
add mirepoix and fresh dill, mix in meats, mushrooms and noodles.

 

Pour into large Casserole

 

Sprinkle on topping

 

Pour into a buttered greased pan

 

350 degrees for 40-45 minutes

 

 

 

 
the sliced Pheasant sausage cooking away!
 		 frying up the bacon!
after 15 minutes on high in the
microwave, then sauté the Mirepoix
in the left over bacon fat

 

 find the right noodles!
the chef's snack!

 

 drain the noodles... then pour
 melted butter ( left top corner
 in picture) over noodles to keep
 them from sticking together

 
ahhh... exact measurements are
so important!

 

 add the cheese until you have
 a boil...  add enough wine to thin
 the sauce. Find a balance... not too
thick... not too thin.
 
Add the Mirepoix, the meats, sliced or diced eggs and finally the peas!
 		 Pour it in the pan!
just an idea of the proportions for
the topping... add a 1/4 lb. of butter
and you are done!		 the finished product... now to bake!

350 degrees for 40 minutes or so
   
Hope you enjoyed our fun little recipe!
It's amazing how little you have to do to make
an old standby... memorable!