I've come out; I am officially film-ignorant.
But what of food?
I've never eaten frogs legs, a doner kebab, pie and mash (the proper kind with liquor), all kinds of offal, and macaroni cheese.
Macaroni cheese: the Dirty Dancing of the culinary world. Americanesque, comforting, homely and to me ... a mystery.
After consulting a few books to understand how this food slanket works, I have the concept and an idea of how to create my own.
Let's Eat: Tom Parker Bowles - ingredients list demands a trip to La Fromagerie or Waitrose cheese counter for everyone else.
Delia Smith Cookery Course Part 2 - o so fiddly. This is part pasta bake part souffle... not really necessary. Like going on Mastermind with a special subject of Allo Allo.
Jamie Oliver - The yin to Delia's yang... if its not in his 15 minute meals it should be. Where Delia has you whisking egg whites to stiff peaks Jamie reckons a white sauce is a step too far in the effort stakes.
Here's my version:
Macaroni (cooked as per instruction)
Make a quick roux, flour and butter. Add milk while on heat and whisk whisk whisk to thicken. Once thickened take off heat and add cheese. I used cheddar, gruyere and comte. It is a good opportunity to use up any hardened ends of past its prime cheese that you may have in your fridge.
I added black pepper and nutmeg. I feared it could be a little bland without the latter.
Whizzed up a slice of bread and some parmesan.
Mix in the cooked macaroni with the cheese sauce. Sprinkle over the topping and there you have a quattro formaggi macaroni. Bake until bubbling, approx 25 minutes.
Next stop Dirty Dancing, am I the only one who has never seen it?!