Ask ten people how they make macaroni and cheese and you will get ten different answers. One cook from Newfoundland went all in on that debate, building a big family style tray that she cheerfully warns is full of controversy, and she explains every choice along the way.
The recipe walk through comes from @mrsbrownskitchen on TikTok, and it is as much about childhood memories as it is about cooking.
@mrsbrownskitchen
A Dish Big Enough for an Army
She starts with a deep glass baking dish and explains that only two people live in her house, but she is making enough for an army, because as a Newfoundlander that is the only way she knows. The first controversy goes straight into the dish, which is a can of diced tomatoes, lightly drained. Their juice is going to serve as the liquid, so there will be no milk in this one.
Cheese and Macaroni Rules
She uses only one kind of cheese, a Canadian marble cheddar. She is not sure whether it is a mix of cheddar and mozzarella or simply white and orange cheddar, but she shreds the entire 1.15 kilogram block with a rotary grater, joking that her muscles are artificial.
The pasta gets its own set of unusual rules. She never salts the water. She measures the macaroni by the coffee mug, one mug per person, though she adds three for the two of them because she is nervous about not having leftovers. She lays a wooden spoon across the pot to stop it from boiling over, and when the macaroni is done she drains and rinses it.
Stories From Two Kitchens
While layering pasta, cheese, garlic and onion powder, she recalls how her mother made macaroni and cheese. Her mom stirred cheese into warm drained pasta in the same pot and served it straight away, like a boxed dinner, never making it to the oven. Her mother in law served a firm, square, egg bound casserole cut into a block and topped with cooked ground beef. She jokes that both mothers will blame their husbands, since in Newfoundland the man of the house often decided what was eaten.
Her own version gets a generous layer of Italian style breadcrumbs and a grind of black pepper, a nod to a high school boyfriend whose mother crumbled a slice of bread over the top, which she adored.
A Second Tray to Share
With plenty of pasta left over, she fills a disposable aluminum pan with a second batch, adding a quarter cup of milk since there are no tomatoes in this one. She does not like wasting food, and this tray is meant to be delivered to a loved one. Both go into the oven uncovered. She forgot how long they baked, so the exact time is a mystery.
The Spoon Test
Her wife joins her at the counter for the tasting. She eats hers with ketchup, and the cook eats hers with a spoon. There is no cheese pull to be found, though she assures everyone it is not for a lack of cheese, and she calls it delicious. She closes by asking how others make their mac and cheese and what their childhood version was like.
Takeaways for Your Own Baked Mac and Cheese
- Think about the liquid. Tomato juice, milk or egg all change the texture.
- Shred your own cheese for a bigger, meltier result.
- Top with breadcrumbs and bake uncovered until the top looks the way you like it.
- Make a second tray and share it with someone who would enjoy a home cooked meal.
- Write down the baking time if you plan to share the recipe.
Good to Know Before You Bake
Baked macaroni dishes keep cooking in the oven, so many cooks drain the pasta a little firm to avoid a mushy result. Shredding cheese from a block is also popular because packaged shredded cheese is often coated to keep the strands from sticking, which can make a sauce less smooth. And when you bring a tray to someone else, it helps to include a note with the date and simple reheating directions.
- Cool leftovers quickly and refrigerate them within two hours of cooking.
- Cover the dish well, and plan to eat it within three to four days.
- Reheat until steaming hot throughout, adding a splash of milk if the top looks dry.
Credit for the original post goes to @mrsbrownskitchen on TikTok.
