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Traditionally American cuisine has been known for its filling "meat and potatoes" type meals. One of the most loved and basic "American" combinations is meatloaf and macaroni and cheese. Most people have been served this dish at least once in their lives. Meatloaf can be traced back to medieval times, when it was referred to as meat rolls. Americans refined and tweaked the basic English recipe of ground meat and eggs to new levels. There are thousands of meatloaf variations. I have provided a very basic and simple recipe
2 cups bread crumbs 1 onion finely chopped 2 eggs slightly beaten 2 pounds ground beef 2 tablespoons Worcestshire sauce 1 ½ teaspoons dry mustard 1 ½ teaspoons salt ½ teaspoon black pepper (freshly ground is better) ¼ cup milk Heat oven to 350 degrees. Grease a loaf pan with butter. Combine all ingredients in large bowl. Pat into loaf pan and bake 45 minutes. You can add any variety of ingredients to this basic recipe. Try bacon, cheese, pork or veal, not all at once though! The Chinese invented spaghetti in 1000 BC and the Italians were eating pasta regularly in the 11th century. Macrows, or noodles with cheese were eaten as early as the 16th century. Many people remember growing up with at least one of these classic American dishes. The macaroni and cheese is filling enough to be a meal on its own. Macaroni and Cheese 8 tablespoons (1 stick) unsalted butter plus 1 tablespoon for greasing dish 1 - 1½ cups bread crumbs (homemade=about 6 slices bread) 5 ½ cups milk ½ cup all-purpose flour ½ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon black pepper (freshly ground is best) ¼ - ½ teaspoon cayenne pepper 4 ½ cups (18 ounces) sharp cheddar cheese (white is better) 2 cups (8 ounces) Gruyere or 1 ¼ cups Romano 1 pound elbow macaroni sour cream - optional for serving Heat oven to 375 degrees. Grease a 3 quart casserole dish. In a medium bowl toss breadcrumbs with 2 tablespoons melted butter. In a medium saucepan over medium heat, heat the milk. In another large saucepan melt 6 tablespoons butter. When butter bubbles add flour, cook, stirring 1 minute. While whisking, pour hot milk slowly into butter/flour mixture. Continue cooking and whisking until bubbly and thick. Remove pan from heat and stir in salt, nutmeg, black and cayenne pepper, 3 cups cheddar and 1 ½ cups Gruyere or 1 cup Romano. Stir until combined and set aside. Cook macaroni according to package directions. Drain, rinse under cold water, and drain again. Stir macaroni into cheese sauce and pour into dish. Sprinkle with 1 ½ cups cheddar and ½ cup Gruyere or ¼ cup Romano. Sprinkle bread crumbs atop all. Bake until browned 45-60 minutes. Cool on rack for 5 minutes. Serve with sour cream. Go To Page: 1 2
The copyright of the article Meatloaf and Mac and Cheese in Multicultural Cuisine is owned by . Permission to republish Meatloaf and Mac and Cheese in print or online must be granted by the author in writing.
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