Last night was Ash Wednesday, and I partook of my family’s traditional meatless supper of macaroni and cheese. Thought I’d share my recipe. Notice the crazy simple ratio at its heart: for every pound of dry macaroni, make a cheese sauce with a quart of milk and a pound of cheese.
Macaroni and Cheese
Ingredients
- 1 lb dry macaroni
- 2 oz unsalted butter
- 2 oz all-purpose flour
- 1 qt whole milk
- 1 lb medium cheddar cheese, grated (Obviously any good melting cheese can be used. Sylvan Star young gouda and Gruyere work great.)
- 1 tsp cayenne pepper
- 1 tsp paprika
- fresh ground black pepper
- 1 tbsp kosher salt
- extra cheddar for the gratin
Procedure
- Boil the macaroni in salted
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As I mentioned in my description of Lent, a 1966 papal decree changed Catholic fasting practices, but when my mom was little Fridays were still fast days. Meat was forbidden, but fish was allowed. This is why in 1963 McDonald’s added the Filet O’ Fish to their menu – so that Catholics could eat there seven days a week.[1]
There aren’t any McDonald’s in Webbwood, Ontario, so in my mom’s house, Friday dinner was always macaroni and cheese, usually with fish cakes. Her family observed these meatless Fridays for decades after 1966. In fact when I was growing up, I had macaroni and cheese for dinner every Friday. We also had this meal on Ash Wednesday. No food … Continue reading.
The personal website of Edmonton chef Allan Suddaby
Last night was Ash Wednesday, and I partook of my family’s traditional meatless supper of macaroni and cheese. Thought I’d share my recipe. Notice the crazy simple ratio at its heart: for every pound of dry macaroni, make a cheese sauce with a quart of milk and a pound of cheese.