(More Macaroni & Cheese Recipes are posted at the very end of the email) Macaroni - From Italy Or China? By Mary Emma Allen Although we generally think of macaroni and other pasta products as having originated in Italy, some stories indicate that this food may have been eaten first of all in China. Apparently, according to some records, the Chinese used a macaroni like product as early at 5,000 B.C. Supposedly Marco Polo sampled macaroni in the Far East when he traveled there. Did he introduce it to Italy? Other reports say macaroni was used by Italians long before Marco’s time. An historical document of 1200, mentions macaroni. Also archeologists of Pompeii’s ruins have found cooking equipment they think was used for making and cooking this food in that city. Favorite Food of Italy Nevertheless, macaroni has been a favored food of Italy for centuries and has been mentioned in Italian literature, including Boccaccio’s "Decameron." Scenes of people eating macaroni have appeared in old paintings. By the 14th century, macaroni was used extensively. However, for the next 100 years, the method of making macaroni was kept a well-guarded Italian secret, and only in that country was this food produced. Origin of Name The name of this product is said to have come from an Italian ruler. He supposedly exclaimed, after eating this tasty dish, "Ma caroni," an Italian phrase meaning, "How very dear." Another belief about the origin of the word is that it comes from the Greek, "makarios," meaning blessed, or "makaria," referring to food eaten in honor of the dead. Thus some food authorities think macaroni may have been used at funeral feasts many years ago. Many Varieties of Pasta The Italian pasta foods consist of more than a hundred varieties They range in size from huge ones, which are stuffed, to the minute pieces for soups. Shapes include stars, shells, spindles, hats, boots, spears, butterflies, bows, and many more. Of these, macaroni and spaghetti are the most well known in this country. Correct Cooking Procedure According to some cooks, pasta isn't cooked correctly in this country, unless by true Italians. Much of the macaroni and spaghetti served here, they say, is overcooked and served lukewarm. Correctly cooked pasta should be boiled in plenty of water so excess starch is shed, stirred often to prevent sticking together, taken from the pot when tender and chewy, not mushy, and drained immediately. Then serve it piping hot in a headed dish or platter. Also, pasta that is used for casseroles should never be cooked more that three fourths done, otherwise the resulting baked dish will be mushy. FRIED MACARONI is easy to make. Cook 8 oz. macaroni in boiling water until desired tenderness is reached; drain well. Heat 1/4 cup olive oil in skillet; add clove of garlic. Fry macaroni until bottom is golden brown; turn with spatula and brown on other side; sprinkle with grated cheese and serve hot. MACARONI STOVE TOP CASSEROLE - Brown 1 cup soft bread cubes in 2 tablespoons margarine; add dash of garlic salt and set aside. Put 8 oz. cooked elbow macaroni (you can use other pasta) in top of double boiler over boiling water. Mix together 1 cup dairy sour cream, 2 egg yolks, 1/2 cup grated Parmesan cheese, salt and pepper to taste, dash of paprika. Heat through until egg yolks are cooked and ingredients well mixed. Place bread cubes over top. Serve hot. (You can place macaroni mixture in a casserole under a broiler for a few minutes to brown the crumbs more.) (c)2003 Mary Emma Allen (Mary Emma Allen has written cooking columns for nearly 40 years. She’s compiling a book, "Tales From a Country Kitchen," relating her experiences as a culinary writer and book author. Visit her web site: http://homepage.fcgnetworks.net/jetent/mea; ============================= Macaroni And Cheese With Mushrooms ============================= 3 1/2 cups of cooked elbow macaroni 1 - 8 oz. can of mushroom stems and pieces, drained 1 - 4 oz. can of pimento, drained 1 cup of milk 1 teaspoon of cornstarch 1 cup of sharp cheese, shredded 1 onion, chopped 2 teaspoon of prepared mustard 1 teaspoon of Worcestershire sauce Salt and pepper 1 tablespoon of seasoned bread crumbs Combine macaroni, mushrooms and pimientos in 1 1/2-quart baking dish. Mix milk with cornstarch in non-stick saucepan. Cook and stir over low heat until simmering. Stir in cheese, onion, mustard, Worcestershire, salt and pepper; cook and stir until cheese is completely melted. Stir sauce into macaroni mixture. Top with bread crumbs. Bake in 350 degree preheated oven 25 minutes or until hot and bubbly. Makes 10 servings. ============================= Macaroni And Cheese With Tomatoes And Mushrooms ============================= 1 large box of elbow macaroni 1 stick of butter or margarine 1 can of crushed tomatoes 1 large can of sliced mushrooms, drained 1 lb. of sharp cheese, grated 4 heaping tablespoons of flour 2 cups of milk Salt & pepper to taste Cook and drain macaroni. Return to pan and add margarine, flour, mushrooms, salt, pepper and tomatoes. Mix well. Add 1 cup grated cheese. Mix. Pour into baking dish and add milk. Put remaining cheese on top. Bake at 375 degrees for 30 minutes or until bubbly and lightly browned. ============================= Old Fashioned Macaroni And Cheese ============================= 2 cups of uncooked elbow macaroni 1 small onion, minced Margarine or butter (see directions) 1 tablespoon of all purpose flour 3/4 teaspoon of salt 1/4 teaspoon of dry mustard 1/8 teaspoon of ground white pepper 2 cups of milk 1/2 lb. of cheese, shredded 3/4 cup of fresh bread crumbs Prepare macaroni as label directs. Preheat oven to 400 degrees. Place onion and 2 tablespoons margarine or butter in a small saucepan. Over medium heat, saute onion. Stir in flour, salt, mustard, and pepper; cook one minute. Slowly stir in milk, cook, stirring constantly until smooth (will not be thick). Add 3/4 of cheese; stir until cheese is melted. When macaroni is tender, drain; turn into greased 1 1/2 quart casserole. Pour cheese sauce over, tossing with fork to coat all macaroni. Top with rest of cheese. In small saucepan over low heat, melt one tablespoon margarine or butter; stir in crumbs and sprinkle over cheese. Bake uncovered 20 minutes. ============================= Macaroni And Cheese Deluxe ============================= 1 - 8 oz. package of elbow macaroni 2 cups of small curd cottage cheese 1 - 8 oz. carton of sour cream 1 egg, slightly beaten 3/4 teaspoon of salt Dash of black pepper 2 cups of shredded, process, American cheese Paprika Cook macaroni according to package directions; drain. Combine cottage cheese, sour cream, egg, salt, and pepper in a large bowl; stir in shredded cheese. Add macaroni, stirring well. Pour mixture into a greased 9 inch baking dish, and sprinkle with paprika. Bake at 350 degrees for 45 minutes.