I would be lying if I said I never watched Oprah. Just like virtually every American and millions more across the world, we have all been influenced by the Kosciusko, Mississippi born gab gifted lady. The 4pm ritual has become as guaranteed as her #1 time slot. And if you weren't fixated in front of the TV everyday, you were sure to hear about it at the water cooler the next day.
Oprah's magnetic hold can sink the the production of beef or help elect the first African American President. In addition to her many Oprah-isms, her infamous "Favorite Things" have become an annual event. In honor of her farewell episodes and 25 years; I thought I would recap her "Favorite Foods".
In, 2002 she debuted her Favorite Things. A perfected list of the things that make Oprah say "oohh" and use say "aahh".
Her inaugural food favorites were:
Key Lime Pie
2003 saw a more exact list that included:
Greenburg Smoked Turkeys
Melted Chocolate Cake Batter
And though it wasn't food I had to mention she listed
Neiman Marcus Cookbook
2004 had a sole food item and perhaps a indicator that Oprah loves "Key Lime" when she picked
Gourmet Florida Key Lime Bundt Cake
2005 saw the return of Garrett's along with Brownies from Moveable Feast Geneva and Oatmeal Cookie Dough.
For unexplained reasons Ms. Winfrey took a hiatus in 2006.
Catching the trend early, 2007 Oprah fell in love with Perfect Endings Cupcakes from Williams and Sonoma.
Due to the woes of the economy Oprah didn't do her favorite things in 2008 or 2009.
With such a long pause 2010 favorites were back with vengeance. The list began with the only company to get picked 3 times: Garrett's!
Oprah also picked: Beecher's "World's Best" Macaroni and Cheese and Chicken Pot Pie from Centerville Pie Company.
Mac and Cheese! Are you kidding?! My favorite! What better way to end this stroll down memory lane then with my own CHEESE and macaroni recipe.
- 2 pounds elbow macaroni
- 9 eggs
- 1 cup cubed Velveeta cheese
- 1/2 pound (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 4 cups grated sharp yellow Cheddar, divided
- 2 cups grated extra-sharp white Cheddar
- 1 1/2 cups grated Mozzarella
- 1 cup grated Asiago
- 1 cup grated Gruyere
- 1 cup grated Monterey Jack
- 1 cup grated Muenster
- 1/8 teaspoon salt
- 1 tablespoon black pepper
Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente. about 10 minutes. Drain and set aside to keep warm.Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
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