Molded Macaroni and Cheese

Book description: None. It was a recipe tucked at the back of the book and I felt sorry for it.

Yes, I know this looks like a spaceship, but I wasn’t sure how to garnish it. That’s one of the dilemmas of vintage caker cooking—the presentation has to divert people’s attention from the taste.

In many ways, I have to tip my hat to my vintage caker forefathers and foremothers. They knew how to decorate the shit out of their food.

As to how that food actually tastes…meh.

And that, for me, is the crucial shortfall of vintage caker cooking. All style and no substance. I’d rather have five minutes of tasty ugly than a lifetime of pretty banality.

Wait a minute...is that the same thing Shelby said in Steel Magnolias?

I can’t think of a better way to wrap up Gelatin July than with a quivering brown tower. Watch for next week’s exciting final recipe!

1 envelope Knox Unflavoured Gelatin

1¼ cups water, divided

1 cup grated Cheddar Cheese

1 tablespoon lemon juice

2 teaspoons grated onion

1 teaspoon salt

2 tablespoons chopped parsley

1 tablespoon chopped pimento

½ cup diced celery

1½ coups cooked broken macaroni

½ cup mayonnaise

Sprinkle gelatin on ½ cup of the water to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining ¾ cup water and cheese. Stir until cheese has softened. Add lemon juice, onion and salt. Chill to unbeaten egg white consistency. Fold in remaining ingredients. Turn into a 3-cup mold or individual molds and chill until firm. Unmold by dipping mold in warm water to depth of gelatin. Loosen around the edge with tip of a paring knife. Place serving dish on top of mold; turn upside down. Shake, holding dish tightly to mold. Garnish.

Source: Knox On-Camera Recipes: A completely new guide to Gel-Cookery