Andy Montoya
Macaroni and cheese, or mac and cheese, is a popular dish worldwide, especially in the United States and Canada. It is made by combining cooked macaroni with a cheese sauce, or layering cooked macaroni with cheese and baking it in the oven. The dish is often considered a comfort food and can be made with a variety of cheeses, such as cheddar, gouda, gruyère, and more. While the origins of mac and cheese are debated, it is believed to have evolved from a 13th-century Italian recipe or a medieval English casserole. In the 20th century, the dish became widely popular due to the convenience of packaged mixes and industrialization, with Kraft Dinner becoming the most popular brand.
| Characteristics | Values |
|---|---|
| History | Macaroni and cheese is believed to have originated in Italy, with the earliest recipe dating back to the 13th century. It was also popular in medieval England, and later became a staple in the United States, brought over by Thomas Jefferson after his visit to Italy. |
| Ingredients | Macaroni, cheese (usually cheddar), butter, milk, eggs, and various seasonings. |
| Preparation | Macaroni is boiled until al dente, and then mixed with cheese and other ingredients. It can be baked in the oven, prepared on the stovetop, or even deep-fried. |
| Popularity | Macaroni and cheese is a popular comfort food, especially in North America. It is also widespread in Canada and the United Kingdom, where it is served in both fast food and upmarket restaurants. |
| Commercialization | The release of Kraft Macaroni and Cheese Dinner in 1937 during the Great Depression made it a popular and affordable meal for families. |
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What You'll Learn
Macaroni and cheese's origins
Macaroni and cheese, or 'mac and cheese', is believed to have originated in Italy, where recipes date back to the 13th or 14th century. One source even claims that the earliest mention of pasta and cheese being combined dates back to 160 BCE. The dish was originally known as 'Maccheroni alla parmigiana' and was made with baked layers of pasta, tomato sauce, and grated Parmesan cheese. It was considered a luxury dish, enjoyed only by the wealthy due to the expensive ingredients.
Macaroni and cheese was brought to France by Catherine de Medici, the wife of King Henry II, in the 16th century. In France, the dish was typically made with béchamel sauce and Gruyère cheese and was often served at royal banquets. From France, it spread to England, where it became a popular dish among the upper classes. A recipe for a cheese and pasta casserole known as 'makerouns', considered to be the earliest version of macaroni and cheese, can be found in the 14th-century cookbook 'The Forme of Cury'. Another early recipe for macaroni and cheese can be found in Elizabeth Raffald's 1769 book, 'The Experienced English Housekeeper'.
In the early 19th century, macaroni and cheese was brought to the United States by Thomas Jefferson, who discovered the dish during his travels in Italy and France. Jefferson, who was interested in extruded pasta, brought a pasta machine back to the United States and introduced macaroni and cheese to the elite families of the American South. The dish was further popularised in the US by Mary Randolph, a prominent figure in Virginia society and a distant relative of Jefferson, who included a recipe for macaroni and cheese in her 1824 cookbook, 'The Virginia House-Wife'. During the Great Depression of the 1930s, Kraft introduced its boxed macaroni and cheese, which became a popular and affordable option for families.
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How it became popular
Macaroni and cheese, or "mac and cheese", is a popular dish worldwide, especially in the United States, Canada, and the United Kingdom. Its origins can be traced back to medieval England, with a recipe for a cheese and pasta casserole known as "makerouns" appearing in the 14th-century cookbook "The Forme of Cury". This dish was made with fresh, hand-cut pasta sandwiched between a mixture of melted butter and cheese.
In the 18th and 19th centuries, macaroni and cheese recipes began to appear in cookbooks in Europe and North America. For example, Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper", included a recipe for macaroni and cheese with a Béchamel sauce and cheddar cheese, which was baked until bubbly and golden. In 1802, Thomas Jefferson served "a pie called macaroni" at a state dinner, which was reportedly similar to how Black Americans eat macaroni today. The recipe was further popularised by James Hemings, Jefferson's enslaved Black chef, who perfected the recipe.
Another influential recipe was included in Mary Randolph's 1824 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 cookbooks across the United States throughout the 19th century.
In the mid-20th century, the popularity of macaroni and cheese was further boosted by the introduction of packaged mixes. The most notable example is Kraft Macaroni and Cheese Dinner, which was released in 1937 during the Great Depression. Kraft's product was marketed as an affordable way to feed a family, and it quickly gained popularity among consumers.
Today, macaroni and cheese remains a beloved comfort food worldwide, with numerous variations and recipes. It has become a staple in restaurants, from fast food to upmarket dining, and is especially popular in Canada, where it is considered a national dish by some.
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How it is made at home
Macaroni and cheese is a popular dish that can be made at home in a variety of ways. The basic ingredients are macaroni, cheese, and butter, but there are several ways to prepare and combine these ingredients.
The first step is to cook the macaroni. This is typically done by boiling the macaroni for 2 minutes less than the package instructions so that it is slightly undercooked, as it will continue to cook in the oven. You can use elbow macaroni or any other bite-sized pasta shape, such as bowties or rotini.
While the macaroni is cooking, you can make the cheese sauce. A basic cheese sauce typically starts with a roux, which is a mixture of butter and flour that is used to create a thick sauce. Melt the butter in a pot over medium heat, being careful not to let it brown. Then, whisk in the flour and cook until the mixture turns golden and begins to smell toasted.
Once the roux is ready, slowly whisk in milk or half-and-whole milk and bring the sauce to a boil. Cook the mixture until it thickens, then remove it from the heat. At this point, you can also add sour cream or Greek yogurt for extra creaminess. It is important not to let this mixture boil, as it may become too thick.
Next, slowly whisk in shredded cheese until it is fully incorporated and the sauce is smooth. High-quality aged cheddar cheese is recommended for a stronger taste and smoother texture. However, other cheeses such as Gruyère, Gouda, Havarti, or Jarlsberg can also be used, and you can mix and match different types of cheese to your preference.
Finally, combine the cooked macaroni and cheese sauce in a baking dish. You can layer the ingredients or simply toss them together. For an extra cheesy dish, sprinkle more cheese on top. Bake the macaroni and cheese in the oven at 325-350°F for 10-20 minutes, or until the cheese is melted and bubbly. If you want a crispy top, bake it uncovered. If you prefer a softer texture, cover the baking dish with foil before placing it in the oven.
There are also several variations and additional ingredients that can be added to macaroni and cheese. For a tangier flavour, you can add dry mustard to the cheese sauce. Breadcrumbs, bacon bits, and eggs can also be added to the dish for extra texture and flavour. Additionally, while baking the macaroni and cheese is the most traditional method, it can also be prepared on the stovetop, resulting in a quicker and smoother cheese sauce.
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How it is made in restaurants
Macaroni and cheese is a popular dish in restaurants, with its origins traced back to medieval England. The traditional way of making macaroni and cheese involves baking it in the oven, although it can also be prepared on a stovetop. Here is a step-by-step guide on how macaroni and cheese is typically made in restaurants:
Preparing the Pasta:
Firstly, the Macaroni and cheese, or mac and cheese, is a popular dish in restaurants, with a long history, dating back to medieval England. The dish is believed to have originated from cheese and pasta casseroles, and over time, it has evolved and spread across the world.
In restaurants, mac and cheese is usually made from scratch, and there are a few key steps to follow. Firstly, the pasta needs to be cooked, but not fully, as it will continue to cook in the oven. Undercooking the pasta helps to avoid a mushy, overcooked texture. The pasta is then drained and transferred to a baking dish.
The cheese sauce is a key component, and it is usually made from a roux base, with milk or cream, and shredded cheese. Whole milk is recommended for a rich, creamy consistency. The cheese is often a combination of sharp cheddar, for flavour, and another cheese, like Parmesan, for a salty, complex flavour. Other cheeses used include Gruyère, Gouda, Monterey Jack, and Colby. An egg can also be added to the sauce for a smooth, rich texture. The sauce is then poured over the pasta and mixed thoroughly.
The final step is to add a topping. This could be as simple as an extra layer of cheese, or it could be bread crumbs, with butter, and spices like paprika. The dish is then baked until the cheese is melted and bubbly, and the topping is golden brown.
Some restaurants may also add additional ingredients to their mac and cheese, such as chicken, bacon, fried onions, or garlic. It can also be adapted for vegetarians, and frozen for later use.
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How it is packaged and sold
Macaroni and cheese is packaged and sold in a variety of ways. The most common method is cardboard boxing, with dried macaroni pasta and a packet of processed cheese powder included. This was the method introduced by Kraft in 1937, and it continues to be a popular and successful product today, with Kraft selling two million boxes of macaroni and cheese every day in the United States.
Over time, Kraft has expanded its product line, introducing variations such as deluxe varieties with liquid processed cheese, single-serving microwaveable bowls, organic options, and the KD Shaker, a bottle of Kraft Mac and Cheese Dinner's powdered cheese. The brand has also made changes to its original product, removing artificial preservatives and colours, and replacing them with natural sources such as paprika, annatto, and turmeric.
Other companies have also entered the market, offering similar non-perishable boxed macaroni and cheese products, as well as frozen, canned, and microwavable options. Boston Market, Michelina's, Cracker Barrel, and Stouffer's are some of the recognisable brands of prepared and frozen macaroni and cheese available in the United States.
In recent years, there has been a growing demand for packaged macaroni and cheese in the Asia Pacific region, with consumers seeking convenient and packaged food options. This has led to the diffusion of supermarkets and hypermarkets in the region, which are popular distribution channels for packaged macaroni and cheese.
There have been concerns, however, about the presence of toxic chemicals known as phthalates in packaged mac and cheese products. These chemicals are used in the production of plastic packaging and can leach into the food, posing potential health risks. Some companies, such as Annie's mac 'n cheese, have proactively worked to eliminate these toxic chemicals from their food processing equipment and packaging materials.
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Frequently asked questions
Macaroni and cheese, or "mac and cheese", is a pasta dish of macaroni covered in cheese sauce. Its origins can be traced back to medieval England, where it was known as a "cheese and pasta casserole". The dish was also popular in Italy, with the earliest recipe for macaroni and cheese appearing in the 13th-century Italian cookbook "Liber de Coquina", or "Book of Cooking".
Macaroni and cheese was popularised in the United States by Thomas Jefferson, who served it at a state dinner in 1802 after trying it in Italy. The dish was further popularised by the creation and release of Kraft Macaroni and Cheese Dinner in 1937, which became a popular and affordable meal during the Great Depression.
The main ingredients in macaroni and cheese are, of course, macaroni and cheese! The type of cheese used is typically cheddar, but other sharp-flavoured cheeses such as Gruyère, Gouda, Havarti, and Jarlsberg can also be used. Additional ingredients include butter, milk, eggs, and various spices.
Macaroni and cheese can be prepared in a few different ways. The traditional method involves baking the dish in an oven, but it can also be prepared on a stovetop in a sauce pan. The macaroni is typically boiled until al dente before being combined with the cheese sauce, and the dish can be baked with an extra layer of cheese on top to create a crispy texture.
Macaroni and cheese is accessible to consumers through a variety of channels. It is widely available as a packaged product in supermarkets and grocery stores, with brands like Kraft Dinner being particularly popular. Consumers can also purchase the necessary ingredients separately and prepare the dish at home using a variety of recipes available online and in cookbooks. Additionally, macaroni and cheese is a common menu item in restaurants, ranging from fast food to upmarket establishments.
