flipCircle Potluck Casserole (Macaroni and Cheese with Vegetables)
Circle Potluck Casserole (Macaroni and Cheese with Vegetables)
Why this dish? In her New York years, Rich shared community meals in feminist circles. The potluck—where each person brings a dish to share—embodied the ideal of a table without hierarchy. The macaroni and cheese casserole, an iconic American dish at these gatherings, travels and reheats to feed a whole group.
A generous gratin of macaroni coated in cheese sauce, enriched with vegetables (spinach, tomatoes), baked until golden. The quintessential collective dish, prepared in advance and brought hot.
We gathered in the evenings, women, around tables where no one was the hostess—each brought her dish, and that was already a politics. I'd arrive with my casserole of macaroni still warm, wrapped in a dish towel. We talked loudly, we laughed, we read poems between bites. The secret is to grate the cheese yourself and not let the sauce boil, or it will curdle.
- •Macaroni — one large box (base)
- •Cheddar cheese — a good piece (sauce and gratin)
- •Milk — one large glass (sauce)
- •Flour and butter — equal parts (roux)
- •Spinach — one bunch (vegetable)
- •Breadcrumbs — a handful (crust)
Circle Potluck Casserole (Macaroni and Cheese with Vegetables)
A generous gratin of macaroni coated in cheese sauce, enriched with vegetables (spinach, tomatoes), baked until golden. The quintessential collective dish, prepared in advance and brought hot.
Why this dish? In her New York years, Rich shared community meals in feminist circles. The potluck—where each person brings a dish to share—embodied the ideal of a table without hierarchy. The macaroni and cheese casserole, an iconic American dish at these gatherings, travels and reheats to feed a whole group.
We gathered in the evenings, women, around tables where no one was the hostess—each brought her dish, and that was already a politics. I'd arrive with my casserole of macaroni still warm, wrapped in a dish towel. We talked loudly, we laughed, we read poems between bites. The secret is to grate the cheese yourself and not let the sauce boil, or it will curdle.
Ingredients (period version)
- Macaroni — one large box (base)
- Cheddar cheese — a good piece (sauce and gratin)
- Milk — one large glass (sauce)
- Flour and butter — equal parts (roux)
- Spinach — one bunch (vegetable)
- Breadcrumbs — a handful (crust)
Ingredients
- Macaroni (elbow) — 400 g (base)
- Shredded cheddar — 250 g (sauce and gratin)
- Milk — 500 ml (sauce)
- Butter — 40 g (roux)
- Flour — 40 g (roux)
- Fresh spinach — 150 g (vegetable)
- Tomatoes — 2, sliced (freshness and acidity)
- Breadcrumbs — 4 tbsp (crust)
- Nutmeg, salt, pepper — to taste (seasoning)
Method
- Cook macaroni al dente, drain. Wilt spinach in a pan.
- Prepare a roux: melt butter, add flour, cook 1 min, then gradually whisk in milk until thickened.
- Off heat, stir in most of the cheddar, nutmeg, salt, and pepper.
- Mix sauce with macaroni and spinach, pour into a buttered baking dish.
- Arrange tomato slices on top, sprinkle with remaining cheese and breadcrumbs.
- Bake at 200°C for 20-25 min until golden. Transportable and reheats well.
How it was made : Baked macaroni and cheese is a classic of 20th-century American home cooking, popularized by boxed pasta and processed cheeses. It was THE potluck dish: economical, filling, easy to transport and share in large quantities.
The contemporary twist : Serve in the original cast-iron casserole, placed in the center of the table with a large communal spoon—the spirit of sharing intact.
Sources : Irma S. Rombauer, The Joy of Cooking · Laura Schenone, A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, 2003
Adrienne Rich · Charactorium
