r/Foodica

There’s nothing like the nostalgia of a proper, old-school baked mac and cheese. No fancy gourmet cheeses here just the classic blend done right, with a velvety sauce inside and that perfect crispy, golden crust on top.

Ingredients

The Essentials:

- 1 lb (450g) elbow macaroni

- 1/4 cup unsalted butter

- 1/4 cup all-purpose flour

- 2.5 cups whole milk (warmed)

- 1 cup heavy cream

- 4 cups sharp cheddar cheese (grated fresh from the block, divided)

- 2 cups Monterey Jack or Colby cheese (grated fresh, divided)

- Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, salt, and black pepper to taste

👉 [Grandma's Full Printable Mac & Cheese Recipe Here](https://maisonducaviste.com/dinner/mac-and-cheese-recipe/)

since you guys loved the last pasta recipe so much, you absolutely NEED to make this creamy lemon garlic pasta with ultra-crispy chicken cutlets. elite dinner choice 😭

For anyone who is wondering, I had a bit of a fridge issue. It stopped running! So, I had to buy a new fridge vatos... This caused a delay in the next video. Pero no te preocupes! It is on the guey.

I am happy to say the video was shot yesterday and should be released next week.

Enjoy this salsa video. It's my second ever cooking video shot on my crap phone. I hope you guys still enjoy it.

Ingredients:

Tomatoes

Onion

Jalapeños

Garlic

Cilantro

Chile de Arbol

Cumin

You want to get everything on a pan or comal, except for the cilantro, the chiles de arbol, and one clove of garlic (you can also opt to boil instead).

Get them as roasty toasty as you wanna! You mainly know they are done by the tomato skin breaking. The onion tends to take the longest.

Towards the end, when only the onion is left, put the chiles on the stove and get them a little roasty.

You can now blend all the ingredients but include our cilantro and a raw garlic clove. Also, add salt and some cumin, but not too much!

Boom!

That watermark is outdated. Its @wellrestedstudios on all platforms

The muffins have taken over the breakfast table around here, and I can't get enough! Between the Joan Crawford Muffins and the Ann Blythe muffins, in addition to the very muffin-like Betty White Applesauce Loaf and Orange Loaf, I feel like I need to bake a batch each week. They're just so good with coffee!

These muffins were very easy to make, and like some of these other vintage muffins and loaves, they do have a bit more baking powder than a modern recipe might have.

That's what makes them firm and so good with coffee, kind of how a scone is good with tea. For this batch of muffins, I thought it would be fun to add mostly (cut-up) strawberries, and a few blueberries. With 4th of July coming up, and all the strawberries available at the store right now, it seemed like a good idea.

I baked them at 400 for exactly 25 minutes and they came out beautifully! It made 12 muffins.

The strawberries in the muffins gives them moist pockets of sweet flavor and with butter, this can't be beat!

I make this for lil Oscarita all the time!

Ingredients:

🥔 1 sweet potato

🥚 2-4 eggs

🍌 1 whole banana

🧈 Butter or oil of choice

*You can peel the potatoes before boiling*

*OR NOT - once they are cooked, the skin comes off pretty easily*

The first thing you wanna do is boil that potato, but before we do that, you wanna chop it into smaller bits to speed the boiling process up.

Make sure you check on them to ensure they are soft and done before pulling them out.

Once they are out, put them in a bowl, and we can begin peeling them (you can wait for them to cool if you're patient(I'm not)).

Now mash these bad boys with your favorite masher (or fork/spoon). Throw in the banana and do the same.

Now we can throw in our eggs. To start, add 2 to the bowl and mix it up. You will more than likely have to 1 or 2 more eggs to get the consistency more running and less solid (the reason for this is because the eggs make it puff up and stay whole).

* Reference the video to see consistency *

Now get your comal or pan nice and hot and add some butter or oil down.

Now we can start adding the mix, make them into nice circles, and wait for it to puff up. Flip and get it nice and golden brown.

Enjoy with some all natural maple syrup or peanut butter.

Joan Crawford's Tamale Pie - There are so many variations of corn meal, so the first part of this recipe started off a little tricky... I have these 2 corn meal products:

• Bob's Red Mill Medium Grind Cornmeal
• Bob's Red Mill Polenta

I started off by following the instructions of 1 cup of corn meal to 6 cups boiling water. Cooked it for 30 minutes and it was still very wet. Turns out this Medium Grind Cornmeal only needs 4 cups of water. I tried to salvage most of this by draining some of the liquid away, blah blah blah, long story, I started another pot with the polenta mix.

So in the future, I would say follow the instructions on the package of whatever cornmeal you're using, and disregard the instructions here that Joan has.

So the first step had a minor glitch, but the second and third steps were easy to follow. (2 cups ground meat = 1 pound)

Step four: I wasn't sure what size casserole to use, so I went with a glass 9 x 13 Pyrex. I layered the corn mush, meat mixture, more corn mush, meat and a top layer of corn mush. I did let the meat mixture cool for 5 minutes off the heat before adding.

Step five: Cook at 350 for 2 1/2 hours! Does that seem like a long time? It did to me, so I set the timer at 1 hour to see how it looked. Needed a bit of browning on top, so I ended up baking it another 20 minutes. But I'm still curious about the 2 1/2 hour cooking time, what do you think? Maybe she was right!

UPDATE: Redditor u/jeninbanff noticed the temperatures on both recipes shared here are different. I just looked at Newspapers .com and this recipe is featured 4 different years. In 1956, temp is 250. In 1954, 1959 & 1960, it's printed as 350 degrees. All from the same newspaper, Los Angeles Evening Citizen News. So I'm thinking the first print might be correct at 350. They somehow changed it down the road. 

(I might put a small piece back in the oven for another hour to see what happens.)

Some additions to think about:

• 1 tablespoon of tomato paste to meat while cooking.
• Cheese to the corn mixture, or shredded cheese added between layers.
• Cilantro
• Guacamole on top of each serving
• Your Choice! What would you add?

Now for the flavor... very good! It reminded me of the James Cagney Argentine Beef Pie we made, except that had mashed potatoes instead of cornmeal mush.

I would make this again to iron out some of the details. Maybe an 11 x 7 (or 9 x 9) casserole dish would work better.