Randy Chandler
Macaroni and cheese, or 'mac and cheese' as it is colloquially known, is a pasta dish of macaroni covered in a cheese sauce, most commonly cheddar sauce. ES Foods' macaroni and cheese is a reduced-fat and reduced-sodium version of this classic comfort food. The dish has its origins in medieval England, where it was baked in the oven as a casserole. The traditional recipe includes butter, whole milk, eggs, and a variety of cheeses.
| Characteristics | Values |
|---|---|
| Taste | Warm and homemade |
| Health | Reduced fat and sodium |
| Popularity | Wins taste tests across the country |
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What You'll Learn
History of mac and cheese
Macaroni and cheese, colloquially known as mac and cheese, is a popular dish worldwide. While it is considered a "quintessentially American dish", its history goes back much further than that. The earliest mention of pasta and cheese being combined dates back to 160 BCE when Marcus Porcius Cato, a senator of the Roman Republic, wrote about it in his treatise "De Agri Cultura".
In the 18th century, Thomas Jefferson brought an enslaved James Hemings to France to study culinary arts. Hemings learned how to make a béchamel cheese sauce, which he brought back to America, where he introduced macaroni and cheese to the elite families of the American South. However, it is important to note that the combination of pasta and cheese was already known in English culture, and similar recipes can be found in cookbooks from the 18th and 19th centuries. For example, a recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper".
In the 19th century, a traditional Swiss dish called Älplermagronen (or Alpine herder's macaroni) became popular. It is made of macaroni, cream, cheese, roasted onions, and sometimes potatoes and bacon or ham. Around the same time, cookbooks in the United States began to include recipes for macaroni and cheese casseroles. By the mid-1880s, these recipes had spread to the Midwest, with cookbooks in Kansas and Missouri including variations of the dish.
Over time, macaroni and cheese became accessible to a broader section of society and lost its upper-class appeal. It has since become a popular dish in Canada, brought by British immigrants, and the United Kingdom, where it is commonly served as a meal or side dish in both fast food and upmarket restaurants.
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Preparing the pasta
To begin, select a pasta shape that is suitable for macaroni and cheese. Elbow-shaped pasta is a common choice, but other shapes such as shells or penne can also be used. Once you have selected the pasta, you will need to determine the appropriate amount to use. This will depend on the number of servings you wish to make and the size of the dish you are preparing. As a general rule, a measured amount of pasta is typically sufficient for a family-sized meal.
After measuring the desired amount of pasta, you will need to cook it according to the package instructions. It is important not to overcook the pasta, as it will continue to cook in the oven later. Therefore, it is recommended to boil the pasta until it is al dente, which means it should still have a slight bite to it. Test the pasta frequently during the cooking process to ensure it does not become too soft. Once the pasta is cooked to the desired texture, drain it in a colander and set it aside.
While the pasta is cooking, you can prepare the cheese sauce. Grate the cheese of your choice, using a block of cheese rather than pre-shredded cheese for the best melting consistency. A variety of cheeses can be used, such as Colby, Monterey Jack, Fontina, mild or sharp Cheddar, Pepper Jack, or even a touch of Gruyère. Combine the grated cheese with whole milk and an egg to create a rich and creamy sauce. You can also add a teaspoon of dry mustard to the sauce for a tangy bite that balances the richness. Additionally, seasoning with salt and pepper can enhance the overall flavour.
Once the cheese sauce is prepared, combine it with the cooked pasta. Stir the mixture well to ensure that the pasta is evenly coated. At this stage, you can also add in any desired mix-ins, such as cooked chicken or vegetables, to create a heartier dish. Taste the mixture and adjust the seasoning as needed.
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Making the cheese sauce
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, commonly a cheddar sauce. The cheese is often included as a Mornay sauce, which is a Béchamel sauce with cheese.
Start with whole milk for the sauce—skim milk or 2% milk won't give the same rich, creamy consistency. Next, choose your cheese. Pre-shredded, bagged cheeses don't melt as well as cheese grated straight from the block, so be sure to do that yourself. You can use just one type of cheese, such as cheddar, or a variety of cheeses, such as Colby, Monterey Jack, Fontina, mild cheddar, pepper jack, and even a little Gruyère.
To make the sauce, start by making a roux: melt some butter in a saucepan over medium heat, then add an equal amount of flour and cook, stirring, for a couple of minutes until the mixture turns a light brown colour. Then, slowly add the milk, whisking continuously, until the mixture thickens. Add salt and pepper to taste, and a little dry mustard for a tangy bite that balances out the richness of the sauce. Finally, slowly add your grated cheese, stirring until it has melted.
For an extra rich and creamy sauce, you can add an egg to the sauce. Simply beat an egg in a separate bowl, then slowly add some of the hot sauce to the egg, whisking continuously, before pouring the mixture back into the sauce and stirring to combine.
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Baking the dish
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. The traditional way to cook it is to put it in a casserole dish and bake it in the oven.
First, make sure your oven is heated to 200C/180C fan/gas 6. Then, boil your pasta for two minutes less than stated on the packet. This is because the pasta will continue to cook in the oven. Drain the pasta. Next, make your cheese sauce. For a classic sauce, you can use a Béchamel sauce with cheddar cheese—also known as a Mornay sauce in French cooking. You can also add an egg to your sauce for a smooth, velvety texture. For a tangier sauce, add some dry mustard.
Once your sauce is ready, stir the pasta and some seasoning into the sauce. Tip the mixture into a large ovenproof dish, or four individual dishes. For a crispy topping, scatter over some breadcrumbs and grated parmesan cheese. You can also use a variety of different cheeses, such as Colby, Monterey Jack, Fontina, mild cheddar, pepper jack, or Gruyère.
Finally, bake your macaroni and cheese for 20 minutes, or until the topping is crisp and golden, and the cheese is melted and bubbly. Don't bake it for too long, or your macaroni will dry out!
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Variations and serving suggestions
Macaroni and cheese is a versatile dish that can be adapted in numerous ways to suit different tastes and preferences. Here are some variations and serving suggestions to consider:
Traditional Baked Macaroni and Cheese:
The classic way to prepare macaroni and cheese is to bake it in the oven. This method results in a crispy top layer of cheese that hides a creamy, soft interior. The key to achieving the perfect texture is to avoid over-baking, as this can cause the dish to dry out. Simply bake until the cheese is melted and bubbly. You can also cover the dish with foil and refrigerate it unbaked for up to two days, which is perfect for make-ahead meals.
Stovetop Macaroni and Cheese:
For a quicker and more convenient option, macaroni and cheese can be prepared on the stovetop. Simply cook the pasta according to the package instructions and mix it with the cheese sauce in a saucepan. This method is ideal for those who prefer a creamier, softer texture throughout the dish.
Cheese Variations:
The type of cheese used in macaroni and cheese can vary depending on your taste preferences. While cheddar is the most commonly used cheese, you can also experiment with different combinations. Some popular options include Colby, Monterey Jack, fontina, mild or sharp cheddar, pepper jack, and even a touch of Gruyère for a more indulgent option. Grating the cheese straight from the block instead of using pre-shredded cheese will result in a creamier, smoother sauce.
Additional Ingredients:
To enhance the flavour and texture of macaroni and cheese, you can add various ingredients. Dry mustard adds a tangy bite and sharpness that balances the richness of the dish. You can also include an egg to make the sauce smoother, velvety, and even richer. For a crunchy topping, breadcrumbs or crushed crackers can be sprinkled on top before baking. Additionally, undercooking the pasta slightly before baking ensures that it doesn't become mushy in the final dish.
Novelty Variations:
Macaroni and cheese can be transformed into unique presentations, such as deep-fried macaroni and cheese balls, which are often found at fairs and food carts. In Scotland, macaroni and cheese pies, known as macaroni pies, are a popular variation.
Side Dishes and Accompaniments:
Macaroni and cheese can be served as a main course or side dish, paired with various side dishes. A crisp green salad, such as a broccoli Caesar salad or a summery green bean salad with fresh mint, can provide a refreshing contrast to the richness of the macaroni and cheese. For a heartier option, garlic bread or cheesy garlic bread toasts are a perfect match for the dish.
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Frequently asked questions
The ingredients are macaroni, cheese, and butter, layered together and baked in a hot oven.
The macaroni and cheese is prepared by layering the ingredients and baking them in a hot oven.
Macaroni and cheese can be traced back to cheese and pasta casseroles in medieval England. The traditional dish is baked in the oven, but it can also be prepared on the stove.
Yes, ES Foods' Macaroni and Cheese is a reduced-fat and reduced-sodium option.
