Bushra Griffith
Macaroni and cheese is a pasta dish that consists of macaroni covered in cheese sauce, most commonly cheddar sauce. The dish can be prepared in a variety of ways, including baking it in the oven or making it on the stovetop. While the pasta for macaroni and cheese is typically boiled before being baked, there are also no-boil recipes where the pasta is baked directly in the oven without being pre-cooked. These recipes often involve mixing uncooked macaroni with other ingredients like milk, butter, and cheese in a baking dish and then baking it until the pasta is cooked and the cheese is melted. Ultimately, the decision to pre-cook the macaroni or not depends on personal preference and the specific recipe being followed.
| Characteristics | Values |
|---|---|
| Preparation method | Boiling, baking, or frying |
| Ingredients | Pasta, cheese, butter, milk, flour, salt, pepper, spices, mustard, breadcrumbs, bacon bits, vegetables, or meat |
| Cheese types | Cheddar, Parmesan, Gruyère, Gouda, Havarti, Jarlsberg, Pecorino, Romano, Colby, Monterey Jack, Fontina, Pepper Jack |
| Baking temperature | 325-350°F |
| Baking time | 15-60 minutes |
| Baking dish | Greased or lined with foil |
| Pasta cooking | Undercooked or uncooked before baking |
| Cheese sauce | Made with butter, flour, and milk |
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What You'll Learn
Macaroni and cheese recipes
Macaroni and cheese is a classic comfort food and a family favourite. While there are countless variations, a baked macaroni and cheese recipe is a popular choice. Here is a guide on how to make it:
Ingredients:
- Butter
- Flour
- Milk (whole milk, reduced-fat milk, or half-and-half)
- Cheese (cheddar, gruyere, gouda, mozzarella, parmesan, pecorino, or a combination of your favourites)
- Elbow macaroni
- Salt
- Pepper
- Optional: Dijon mustard, nutmeg, cayenne pepper, paprika, bacon, panko, crushed Ritz crackers
Method:
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
- Bring a large pot of heavily salted water to a boil. Add the macaroni and cook for about 2-5 minutes less than the package instructions for al dente, as it will continue to cook in the oven. Drain the macaroni.
- Melt butter in a separate pot over medium heat. Add flour and stir until it turns golden and smells toasted. This mixture is called a roux and helps to thicken the sauce.
- Whisk in milk or half-and-half, and bring the sauce to a boil. Cook until thickened.
- Remove from heat and whisk in shredded cheese. You can also add in mustard and spices for extra flavour.
- Layer the macaroni and cheese sauce in the baking dish, adding more cheese on top.
- Bake, uncovered, for about 30-40 minutes, until the top is browned and the cheese is melted and bubbly.
- Serve hot and enjoy!
Tips:
- To avoid a grainy cheese sauce, use freshly grated cheese and stir it in a handful at a time over low heat.
- For a crispy topping, toss panko or crushed Ritz crackers with melted butter and sprinkle on top before baking.
- You can make this dish ahead of time and refrigerate it, unbaked, for up to two days.
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Pre-cooked macaroni
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. The traditional macaroni and cheese is baked in the oven, but it can also be prepared in a saucepan on a stovetop.
While macaroni and cheese can be made from scratch, there are also pre-cooked options available. Pre-cooked macaroni and cheese is a convenient and quick option for those who want a tasty meal without the hassle of preparing and cooking the dish from scratch.
One popular option for pre-cooked macaroni and cheese is the “no-boil” method, where the uncooked macaroni is mixed with milk, butter, and cheese, and then baked in the oven. This method eliminates the need for boiling the macaroni separately, saving time and effort. The oven temperature and baking time may vary depending on the specific recipe or package instructions, but it typically involves baking the dish covered for 50-60 minutes and then uncovered for an additional 10-15 minutes to melt the cheese.
It's important to note that the quality and taste of pre-cooked macaroni and cheese may differ from scratch-made dishes. Some may find that the convenience of pre-cooked options outweighs any potential differences in taste or texture. However, for those who prioritize taste and freshness, preparing macaroni and cheese from scratch may be the preferred choice.
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Preparing cheese sauce
Preparing a cheese sauce for macaroni and cheese is a simple process. It involves making a roux, which is a mixture of equal parts flour and butter, and then adding milk and shredded cheese. Here is a step-by-step guide:
Step 1: Prepare the Saucepan
Start by melting butter in a saucepan over medium heat. You can use unsalted or salted butter, depending on your preference. It is important to melt the butter completely before moving on to the next step.
Step 2: Create the Roux
Once the butter has melted, it's time to create the roux. Sprinkle in an equal amount of flour and whisk until your mixture is smooth. You can use all-purpose flour for this step. Continue whisking for about 1 to 2 minutes to create a smooth roux.
Step 3: Add the Milk
Slowly pour milk into the roux while continuing to whisk. This step adds creaminess to the sauce and ensures a smooth texture. Be careful not to let the milk burn. Use whole milk or room temperature milk to reduce the chances of curdling.
Step 4: Add Spices (Optional)
At this stage, you can add spices to enhance the flavor of your cheese sauce. Common spices used include garlic powder, onion powder, ground mustard, paprika, cayenne pepper, nutmeg, black pepper, and salt. These spices add depth to the sauce and complement the cheese.
Step 5: Melt the Cheese
Once your milk mixture is nice and thick, it's time to add the cheese. Reduce the heat to low and slowly stir in the shredded cheese. Use freshly grated cheese, as it melts more smoothly and evenly than pre-shredded cheese. You can use a variety of cheeses, such as sharp cheddar, white cheddar, Monterey Jack, Gruyere, Colby, mild cheddar, or pepper jack. Choose your favorite cheeses or experiment with different combinations.
Step 6: Combine with Pasta
After your cheese has melted and you have a smooth, creamy sauce, it's time to combine it with the pasta. Drain your cooked macaroni and fold it into the cheese sauce until it's fully coated. You can use elbow macaroni, shells, or any type of pasta you prefer.
Step 7: Baking (Optional)
At this point, your macaroni and cheese is ready to serve. However, if you prefer a baked version, transfer the mixture to a baking dish. You can sprinkle additional cheese on top for an extra cheesy dish. Bake in a preheated oven until the cheese is melted and bubbly. Keep an eye on it to avoid over-baking, as you want the macaroni to remain creamy and not dry out.
Preparing a cheese sauce for macaroni and cheese is a straightforward process that can be adapted to your taste preferences. Feel free to experiment with different cheeses and spices to create your ultimate comfort food!
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Baking macaroni and cheese
Baked macaroni and cheese is a popular dish, with many variations. It is a simple dish to make, but there are a few key steps to ensure the best results.
Firstly, it is important to undercook the pasta before baking. This is because the pasta will continue to cook in the oven, so boiling it until it is 'al dente' or even slightly less done will prevent it from becoming mushy. The pasta should be boiled for around 4-5 minutes, depending on the type of pasta and the package directions.
The next step is to make the cheese sauce. This is done by creating a roux, a mixture of equal parts butter and flour, whisked together until bubbly and golden. Cold milk is then whisked into the roux to prevent the flour from clumping. The cheese should be freshly grated to ensure it melts smoothly, and added to the sauce a handful at a time, stirring until melted before adding more. A variety of cheeses can be used, such as cheddar, Gruyere, mozzarella, Monterey Jack, Colby, or Parmesan. The sauce should be kept on low heat to prevent it from becoming grainy.
The par-boiled pasta is then placed in a greased baking dish and the sauce is poured over it. The dish is then baked in the oven at around 350 degrees Fahrenheit for 30-40 minutes, or until the top is golden and bubbly.
Some people like to add a crunchy topping to their macaroni and cheese. This can be done by mixing shredded cheese, Panko breadcrumbs, and Parmesan, and sprinkling it over the dish before baking.
Baked macaroni and cheese is a comforting and delicious dish that can be easily adapted to personal preferences. It can be served as a main course or a side dish and is sure to be a crowd-pleaser!
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Macaroni and cheese history
Macaroni and cheese, colloquially known as mac and cheese, is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins can be traced back to medieval England, where pasta and cheese casseroles were common.
The earliest mention of pasta and cheese being combined dates back to 160 BCE, when Marcus Porcius Cato, an ultraconservative senator of the Roman Republic, wrote De Agri Cultura, a treatise on running a vast country estate. In the 13th and 14th centuries, an early recipe for ravioli with cheese on top was recorded.
The traditional English dish was brought to the American colonies by Thomas Jefferson, who, in 1769, brought his enslaved cook, James Hemings, to France to study culinary arts. Hemings then introduced macaroni and cheese to elite families in the American South. The earliest known recipe for macaroni and cheese was published in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper. Raffald's recipe is for a Béchamel sauce with cheddar cheese, mixed with macaroni, sprinkled with Parmesan, and baked until golden.
In 1824, Mary Randolph included a recipe for macaroni and cheese in her cookbook, The Virginia House-Wife. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. Similar recipes appeared in the 1852 Hand-book of Useful Arts and the 1861 Godey's Lady's Book. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles.
Macaroni and cheese was brought to Canada by British immigrants and has become a popular dish in the country. The earliest Canadian recipe for the dish appears in Modern Practical Cookery, published in 1845. It suggests a puff pastry lining, a sauce of cream, egg yolks, mace, and mustard, and grated Parmesan or Cheshire cheese on top.
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Frequently asked questions
No, you don't need to cook the macaroni before baking it in the oven. However, some recipes do call for par-boiling the macaroni before baking.
Cheddar cheese is the most commonly used cheese for macaroni and cheese, but other cheeses such as Gruyère, Gouda, Havarti, and Jarlsberg can also be used. You can also combine two or more cheeses.
You can add vegetables such as roasted broccoli, broccolini, or roasted cauliflower. You can also add meatballs, meatloaf, or hot dogs. For extra flavour, you can add mustard and spices such as nutmeg, cayenne pepper, black pepper, and salt.
Baking time can vary depending on the recipe and oven, but generally, macaroni and cheese is baked for around 15-20 minutes if the macaroni is pre-cooked, or 50-60 minutes if the macaroni is uncooked.
