Nonna D'Amico's Macaroni and Cheese
An Authentic Italian Interpretation of the Popular Pasta Dish
Feb 27, 2009
Its omnipresence in North American homes and restaurants obscures macaroni’s long and complex European history. Legend has it that macaroni and cheese was invented in Italy in the fourteenth century after Marco Polo brought the elbow noodle back from China, but little evidence exists to support this tale. North American food historians claim that the dish’s popularity in North America can be attributed, in part, to the American president Thomas Jefferson’s fondness for serving it at White House dinners. Macaroni and cheese went mainstream in the early twentieth century when Kraft mass marketed the product, recognizing the popularity and necessity of meatless dishes during the Second World War. Mac and cheese has remained a food staple ever since.
Nonna D'Amico's Macaroni and Cheese
There are many different recipes for this delicious and familiar dish, and there are endless variations and combinations of ingredients that can be added to the basic pasta and cheese formula. This recipe is an Italian, casserole-style take on the popular pasta meal. The key to the distinctive taste of this particular recipe is the sauce: the longer the sauce simmers, the more the bacon imparts a rich, smoky flavour.
Ingredients
- 1 package of bacon
- 1 medium onion, chopped
- 1 chopped green pepper
- 1 large can of tomato juice
- 2 cans of tomato paste
- 2 tsp. of dried basil
- 2 tsp. of dried oregano
- 2 tsp. of dried parsley
- 2 cups fresh, small button mushrooms, whole
- 1-900 g box of elbow noodles
- 1-900 g brick of old cheddar cheese, grated
Directions
- Cube the bacon and brown it in a large skillet.
- Add the chopped onion and sauté until translucent.
- Add the green pepper and lightly sauté.
- Add the dried seasonings.
- Pour the tomato juice into a slower cooker and add the bacon mixture and the tomato paste. Add the mushrooms and simmer on low heat in the slow cooker for 6 to 8 hours, or overnight.
- Once the sauce is a dark, wine-red colour, add it to cooked elbow macaroni in a large casserole dish. You may need two dishes, depending on the size.
- Stir in 2 large handfuls of grated cheese.
- Cover with remaining grated cheese.
- Broil under broiler until cheese is bubbly and golden brown.
For a quicker version, simmer the ingredients in steps 1 - 5 in a dutch oven or stockpot on the stovetop. Remember, the longer the sauce simmers, the tastier the final product.
This dish freezes well and tastes even better as leftovers.
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