Macaroni Casserole

This recipe is adapted from one called “Meat-Macaroni Supper” in the Better Homes and Gardens New Cook Book. The original calls for a can of condensed cream of celery soup, which I can't readily find here in Alsace, and a can of “luncheon meat” (Spam, I guess?) which isn't available, either, at least not with ingredients I want to eat.

Celery stalks haven't always been available here as consistently as they now are, so I usually didn't include celery; if one does, the choice of slice, dice, or chop depends on the texture one wants it to give to the casserole, so I'm not specifying.

Cook macaroni
4 servings cooked macaroni (240g before cooking). 1)
Prepare cream of celery soup substitute
* Preheat oven to 350° F, (=175°C)
3 Tb butter
1/2 C chopped onion
1/2 C sliced, diced, or chopped celery (optional)
In a sauce pan (suitable for making a 2-C Béchamel), sauté onions (and celery) in butter until soft but not browned. Remove and set aside, leaving as much butter as possible in the pan
2 Tb flour
2 C milk
1 C (=4 oz=115g) grated cheese (Emmenthal, Gouda, Edam, Pyrenées, etc.) 2)
Béchamel→Mornay : cook flour in butter a couple of minutes on low (but do not brown). Add milk, whisk and heat until thick and bubbly.
Add grated cheese, reserving about 1/4 C.
Assemble and bake
1 can (= 8 oz. = 230g) peeled tomatoes, broken into pieces. The juice, too.
1/4 tsp thyme
1/4 C bell pepper, chopped
12 oz. hot dogs (poultry hot dogs), quartered length-wise and cut into 1.5-inch lengths.
Mix together sauce, macaroni, onion (and celery) with all the remaining ingredients.
Turn in to a baking dish, top with remaining grated chees.
Bake 35-40 minutes
1) The original recipe called for 3.5 oz. raw macaroni, which is only about 100g., and claimed to make 4-6 servings! I figure, based on Barilla's lasagna recipe which uses 12 20g sheets for 4 servings, that 240g of raw macaroni should be called for.
2) original recipe did not call for so much, and none in the sauce, just a little to gratiner. Looking again to lasagna as a model, the recipes I use call for 100g of cheese–or 55g of Parmesan, which is drier. What's more, a Sauce Mornay calls for 100g of finely grated cheese for 1/2 litre(approx. 2 C), so I think this amount is about right.
recipes/macaroni_casserole.txt · Dernière modification: 2009/08/06 20:46 (modification externe)
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