United Tastes of America supports Dorinda Hafner's television series about eight ethnic groups in the U.S. and their food. She lives in Australia. The chapters in this book, each of which correspond to one episode of Hafner's show, provide much useful information: we learn about the history, culture, and food of Native Americans living in the northern United States; Cajuns living in Louisiana; and Italian, Chinese, and Jewish Americans, among others. Be aware that this portrait of the melting
Macaroni and cheese is very popular with African Americans. Quite apart from the obvious economic reasons, I cannot exactly trace how this came to be such a strong part of present-day African-American cooking. I can only surmise that this, like other pasta and like ice cream, is part of the Italian influence on American food. I had to include it because it's on just about every menu in the South. Besides, it's delicious.
Serves 4-6
8 ounces macaroni
1/2 cup (1 stick) butter
2 scallions, finely sliced into rounds
2 tablespoons flour
1 cup evaporated milk
1 cup light cream
2 tablespoons mayonnaise
10 ounces sharp Cheddar cheese, grated
salt and pepper
1-2 eggs, lightly beaten with a fork (optional)
4 ounces Parmesan cheese, freshly grated
Fill a large pot with water, add 1 teaspoon of salt, and bring it to a boil. Carefully pour the macaroni into the boiling water and cook for about 10 minutes or until the texture is al dente (tender but firm to the bite). Do not overcook the macaroni or it will get mushy when cooked again in the oven. Remove from the heat, drain, and set aside.
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
In a heavy-bottomed skillet or frying pan, melt the butter and saute the scallions over medium heat until soft, about 3-4 minutes. Add the flour and stir to mix well. Continue to saute for about 3 minutes, then blend in first the evaporated milk, then the cream, and then the mayonnaise. Finally, blend in the grated Cheddar cheese. Season to taste with salt and pepper.
If you like an even richer macaroni and cheese, stir 1-02 beaten eggs through the macaroni until evenly combined.
Mix the macaroni with the cheese sauce and pour into the greased casserole. Sprinkle the top liberally with the grated Parmesan cheese and bake in the oven for about 20-30 minutes, or until the top has browned and the macaroni is piping hot. Turn off the heat and allow the macaroni and cheese to cool down in the oven - - it tastes best when allowed to cool down a little. Serve warm to hot, with a fresh salad.
