“People who love to eat are always the best people” -Julia Child
This week’s recipe is… “Toxic” Mac and Cheese!
This week’s recipe is different. To celebrate the time of the year, we are cooking up some Mac and Cheese. Except this time it’s toxic! Featuring three components, this Mac and Cheese will have everyone coming for seconds, and is simple to prepare. Those three components are cheese sauce, a vegetable mix, and blood shot deviled eggs (and don’t forget super-secret toxic waste from an underground laboratory, but more on that later!). Now with that out of the way, let’s dive into the history behind this household favorite!
Like many of our noodle dishes, the origin of macaroni is Italy. But where exactly? Dating back to the late thirteenth century (Pre-Frankenstein era) in southern Italy, the exact birthplace of macaroni (And Frankenstein) is unknown! However, there is evidence that the recipe for macaroni was written in 1769, so we know that it existed by then. Our third president, Thomas Jefferson brought macaroni back to the Colonies from Italy and served it at an 1802 state dinner. (He was already elected president on March 4th, 1801, so as much as we want to give the credit to the macaroni, Mr. Jefferson earned it on his own.) After that, Kraft began mass producing macaroni and the rest was history.
So you’re probably wondering by now, where do we get our super-secret toxic waste from? Well hidden deep beneath the earth in an underground laboratory there are… vegetables! That’s right, the secret to our “Toxic” mac and cheese is healthy green vegetables!
Now that our secret is out, can you guess the answers to these trick-or-tricky questions? (Our team was up all night working on that one)
Question: What is Pasta Water?
Answer: Pasta water is the water that pasta has been cooked in and has a lot of salty flavor, and starchy goodness that can be useful for later.
Question: What is Swiss chard? (One of the greens we used)
Answer: Swiss chard is green leafy vegetable that is highly nutritious. It has characteristic colorful leaf stalks which are usually white, yellow or red, and is very similar to a beet.
Junior Chef Stars – The Premiere Cooking School for Kids and Teens
We hope you enjoyed this week’s recipe! November has arrived! Now is a great time to give your child the gift of a November Cooking Class!
To see a list of our upcoming classes, click here!