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Macaroni and Cheese — Soothes Whatever Ails You We owe the Declaration of Independence and macaroni and cheese to Thomas Jefferson. He returned from a trip to Italy with a pasta machine. His daughter, Mary, took one look at it and said, “I see cheese.” The Basics Read the directions on the box. Or: Use 1 quart of water for each 4 ounces of macaroni. Add the macaroni when the water is boiling big bubbles or the macaroni may get sticky. After adding the macaroni, turn down the stove and continue cooking about 8 to 10 minutes. After 8 minutes chew on one of the macaroni so you can check the tenderness you prefer. Drain the macaroni. Some people rinse the macaroni; some don’t, saying the stickiness keeps the cheese on the macaroni. The cheese must be shredded or cut into cubes. There are more than 40 cheeses to choose from, using, it seems, any mammal you can milk. Velveeta works, American is fine, I like Cheddar. A rough ratio is 1 pound of cheese to 1 pound of macaroni. Play around with it to come up with the family favorite. Hint Some people complain about sticky, stringy cheese. Keep them happy—coat grated cheese with flour or corn starch. Add water to the sauce. Lemon juice also helps. Stir as little as you have to. Tell them to stop the complaining, already.
Compliments to the Chef
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