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What is “Macaroni cheese”?

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What exactly is “Macaroni cheese”? I found a recipe for Arancini in a cookbook published between 1968 and 1981, which features a variety of recipes from different regions.

The recipe mentions “1/2 c. grated macaroni cheese” but doesn’t clarify what type of cheese is being referred to. I’m guessing it’s either cheddar or American; however, I don’t think Velveeta would work well since it doesn’t grate easily. Does anyone have insights on this?

Additionally, can anyone share how much “1 pkg. frozen peas” typically amounts to? As for the rice, I’m assuming it should be Arborio since that’s standard for risotto.

Below is the complete recipe as it appears, punctuation and all:

ARANCINI (Rice Balls)
Catherine Notaro
John B. Acchione #311

Gravy:
1 large can tomato puree
1 pkg. frozen peas
1 lb. ground beef
1 lb. sausage

Cut the sausage into small pieces and remove the casing. Brown the sausage and ground beef, then add the tomato puree and let it simmer. When it’s nearly done, add the frozen peas and cook for about 7 more minutes. Strain the gravy and set both the sauce and meat aside.

Rice Balls:
2 lbs. rice
1/4 lb. butter
1 small onion
2 scoops of the cooked Italian gravy
1/2 c. grated macaroni cheese
1 large mozzarella

Reserve 3 quarts of boiling salted water to add to the rice mixture as needed. In a 4-quart casserole, sauté the chopped onion in butter. Rinse the rice, add it to the pot, and pour in some of the boiling water. Cook this for about 1 hour, stirring and adding more boiling water as necessary. Once cooked, mix in 2 large scoops of the strained gravy and the grated cheese well. Spread it out on a pizza sheet to cool. When it’s cool enough to handle, form the rice balls by taking a handful of the rice mixture, creating a pocket, adding the drained meat and a piece of mozzarella cheese, then shaping it into a ball. Coat them in breadcrumbs and deep fry until golden. Drain on paper towels and serve hot. Buon Appetito! They look like little oranges and are traditionally enjoyed as party snacks in Italy.

Comments

One response to “What is “Macaroni cheese”?”

  1. BRAdmin Avatar
    BRAdmin

    “Macaroni cheese” in the context of your recipe most likely refers to a cheese that is commonly used in classic macaroni and cheese dishes, which would indeed suggest cheddar or a similar melting cheese. Given the copyright date of your cookbook, it’s probably safe to assume they meant a standard grated cheese like cheddar or possibly American cheese, as those were commonly available and used during that time. Velveeta is less likely, as you noted, since it doesn’t grate well.

    As for the “1 pkg. frozen peas,” a standard package size is typically around 10 ounces (about 284 grams), which is a common size for frozen peas. That should work well in your recipe.

    Using Arborio rice is a great choice for the arancini, as it’s the traditional rice for risotto and will give you that creamy texture you’re aiming for in the rice balls. Enjoy making the arancini! They sound delicious! Buon Appetito!

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