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I don't know how these two food holidays ended up on the same day, but today is both National Macaroni Day and National Grand Marnier Day.
And, no, I couldn't find a recipe that has both of them as ingredients.
Here are a bunch of macaroni and cheese recipes from AllRecipes.com, and here's some from southernfood.about.com. In England they just call it macaroni cheese, without the "and." And here's a tuna casserole recipe using macaroni. My mom made a variation of this many times when I was a kid.
For dessert, how about some Grand Marnier Cranberry Muffins? For a drink, how about a Grand Romance? Full recipe after the jump.
Grand Romance
2 oz. Grand Marnier
1 oz. fresh lime juice
3 oz. cranberry juice
1 dash angostura bitters
1 dash raspberry syrup
Shake and serve over ice in a highball glass. Put a wheel of lime over the rim.
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7-14-2007 @2:41PM MJ said... I Dont know why it is so difficult to make a good homemade mac and cheese. Even eating out, it is hard to find a good one.My mother made the best with lots of grated sharo cheddar cheese and always put in two beaten eggs, so creamy and buttery good. Thanks momma
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7-15-2007 @6:35PM Andrea said... Who determines these national food days? Last week on National Pecan Pie day I briefly wished to be an American. Then I decided that every day can be pecan pie day if I want and that being Canadian is so much better.
Also, we have butter tarts, which are like mini pecan pies without pecans. Americans don't seem to know that such pastries exist.
How does July 14 get two food holidays? - Though really, Grand Marnier isn't food.
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7-16-2007 @5:21PM Adam Jaskiewicz said... The key to good macaroni and cheese is to use good cheese. It isn't really difficult, just make a Mornay with a good, sharp cheddar (or Gruyeres, Emmentaler, Fontina, whatever melts well), and stir it into cooked, drained pasta (penne rigate, conchiglie, etc. work just as well as elbow macaroni). The amount of sauce to pasta depends how creamy you want it; I like two cups of Mornay to one pound of pasta.
If you like a crispy crust on top, cook the pasta so it is just short of done, mix in the sauce, and dump it into a casserole dish. Sprinkle the top with breadcrumbs mixed with a little Parmesan, and throw it under the broiler for a few minutes until the pasta finishes cooking and the breadcrumbs have formed a crispy crust.
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