Macarrones a la Crema 1946 (Macaroni with Cream)
This creamy and cheesy macarrones a la crema (macaroni and cream) is the perfect side dish for Christmas. It comes together easily and will be a big hit with the kids.
About Especialidades Para Navidad y Fin de Año
This recipes is from the 1946 cookbook Especialidades para Navidad Fin de Año y día de Reyes by Josefina Velazquez de Leon and published by This is her first Christmas cookbook and it includes everything from cocktails, to salads, mains, desserts, and baked goods. It also includes pictures of the most intricate recipes. The recipes range from traditional Mexican to “modern” recipes.
Velazquez de Leon, Josefina. Especialidades para Navidad, Fin de Año y Día de Reyes. Mexico, D.F.: Academia de Cocina, 1946. [TX739.2.C45 V45 1946]
About Josefina Velazquez de León
You could say Josefina Velazquez de León is Mexico’s first celebrity chef, between 1930 to 1960 she published more than 140 cookbooks, ran a cooking school in Mexico city, hosted a TV show, wrote a magazine column, and even started her own publishing house. She championed regional cooks from all over the country in her books, exploring every state and giving credit to the women who authored the recipes. The UTSA special collections library has almost all of Josefina’s books. I invite you to make an appointment and explore!
Original Recipe
9. MacarRones a la Crema (17-18)
Cantidades:
250 gramos de macarrón; 100 gramos de jamón cocido; 100 gramos de mantequilla; 100 gramos de queso Amarillo; 1/8 litro de crema; 2 cebollas; 400 gramos de jitomate; 1 cucharada de perejil picado; 2 pimientos morrones; 1 yema de huevo cocido; 1 cucharada de chícharos cocidos; Yerbas de olor, sal, y pimiento.
Manera de Hacerse:
El macarrón se pone a cocer en dos litros de agua hirviendo con una cebolla, yerbas de olor, sal y pimiento, ya cocido se lava y escurre bien; en un platón refractario Redondo untado de mantequilla, se pone una capa del macarrón, otra de la salsa de queso rallado y trocitos de mantequilla, así hasta terminar, se mete al horno a que dore y al sacarlo ya para servirse se le forma una flor de Noche Buena con tiritas de pimiento morrón, en el centro se le pone la yema cocida pasada por un colador fino y sobre la yema, se ponen los chícharos cocidos.
Manera de hacer la salsa:
En la mitad de la mantequilla, se fríe una cebolla finamente picada, se le agrega el jamón cortado en cuadritos cuando empieza a dorar, se agrega el jitomate asado, molido y colado, el perejil picado, sal y pimiento, se deja hervir y cuando espesa se retira del fuego, se le agrega la crema y se pone con los macarrones.
Translated Recipe
9. Macaroni with cream (17-18)
Quantities:
250 grams macaroni; 100 grams cooked ham; 100 grams butter; 100 grams yellow cheese; 1/8 liter of cream; 2 onions; 400 grams of red tomatoes; 1 tablespoon of chopped parsley; two red bell peppers; 1 boiled egg yolk, 1 tablespoon of cooked peas; yerbas de olor, salt, and pepper.
Note: Yerbas de Olor refers to a fragrant herb mix, such as bay leaf, marjoram, rosemary, and thyme)
Manner of Preparation:
Cook the macaroni in two liters of boiling water with one onion, fragrant herbs (bay leaf, marjoram, rosemary, thyme), salt and pepper. When cooked, rinse and drain well. In a round, buttered baking dish put a layer of macaroni, another of shredded cheese sauce and bits of butter, and so on till you run out of ingredients. Place in the oven to brown. To serve, use strips of bell pepper to form a poinsettia flower on top and in the center place the egg yolk passed through a fine sieve, and over the egg yolk, arrange the cooked peas.
Manner of preparation for the sauce:
In half the butter, fry one onion (finely chopped), add the ham (chopped into pieces) till they begin to brown. Add the tomatoes (roasted, ground, and strained), the chopped parsley, salt, and pepper. Allow to simmer till thick and then remove from the heat. Add the cream and layer with the macaroni.
Making Macarrones a la Crema Step by Step
Roast tomatoes on a comal until they are charred and begin to soften or in the airfryer at 385F for 6 minutes.
Puree the tomatoes and set aside.
Cook the macaroni in boiling salted water, with the onion, and herbs.
Heat oil in a skillet over medium-low heat and cook onion until tender.
Add the ham and cook for 3 to 4 minutes until it begins to brown.
Pour in the tomato puree and simmer for 5 minutes.
Add the parsley.
Add the crema and stir.
Add the shredded cheese.
In a casserole dish layer, macaroni, cheese sauce, and butter. Bake at 350°F for 15 minutes.
Once out of the oven top with bell peppers, grated egg yolk and peas.
Serving
Serve immediately out of the oven!
Storing
Store any leftovers in an airtight container in the fridge for up to 3 days.
Macarrones a la Crema (Macaroni with Cream)
Ingredients
- 4 large Roma tomatoes (400g)
- 1 3/4 cup uncooked macaroni (250g)
- 1 large white onions
- yerbas de olor see note
Cheese Sauce
- 1/2 cup unsalted butter, divided (100g)
- 1 large white onion. finely chopped
- 3/4 cup diced cooked ham (100g)
- 1/2 cup Mexican crema (1/8 L)
- 1 tablespoon chopped parsley
- 1 1/2 cups grated cheddar cheese (100g)
Garnish
- 2 red bell peppers
- 1 cooked egg yolk, grated
Instructions
- Preheat overn to 350°F.
- Roast tomatoes on a comal until they are charred and begin to soften or in the airfryer at 385F for 6 minutes. Puree the tomatoes and set aside.
- Cook the macaroni in two liters of boiling water with one onion, fragrant herbs (bay leaf, marjoram, rosemary, thyme), salt and pepper. When cooked, rinse and drain well.
Making the Sauce:
- Heat half of the butter in a skillet over medium-low heat and cook onion until tender, about 5 to 6 minutes. Add the ham and cook until it begins to brown 3 to 4 minutes. Pour in the pureed tomatoes and simmer for 5 minutes or until the sauce slightly thickens and becomes a deep red color. Add the parsley and cream, stir to incorporate it. Remove from the heat and add the cheese.
Assembly
- In a round, buttered baking dish put a layer of macaroni, another of the cheese sauce and the remaining butter cut into cubes, and so on till you run out of ingredients. Bake for 15 minutes or until the top browns.
Garnish
- To serve, use strips of bell pepper to form a poinsettia flower on top and in the center place the egg yolk passed through a fine sieve, and over the egg yolk, arrange the cooked peas.
![Front cover of La Cocina de la Vasconia [194?]](https://lacocina.utsa.edu/wp-content/uploads/2012/05/txsau-tx716-m4-c628-1940z-vasconia-cover-2-768x1010.jpg)
