Bushra Griffith
Macaroni and cheese, also known as 'mac and cheese' or 'macaroni cheese', is a pasta dish of macaroni covered in cheese sauce. The dish is typically prepared by layering slices of cheese and pasta, often with butter or evaporated milk, and then baked in a casserole. While there are many ways to classify macaroni and cheese, one way is by the type of cheese used. For example, cheddar cheese is most commonly used, but other cheeses such as Gruyère, Gouda, Havarti, and Jarlsberg can also be used, and some recipes call for multiple types of cheese. Another way to classify macaroni and cheese is by the method of preparation. While the traditional method involves baking the dish in the oven, it can also be prepared on the stovetop or deep-fried.
| Characteristics | Values |
|---|---|
| Dish Name | Macaroni and Cheese (colloquially known as mac and cheese) |
| Dish Type | Pasta dish |
| Main Ingredients | Macaroni, Cheese |
| Cheese Types | Cheddar, Gruyère, Gouda, Havarti, Jarlsberg, Mozzarella, Colby, Swiss, Pepper Jack, Emmental |
| Other Ingredients | Butter, Flour, Cream, Egg, Mustard, Salt, Pepper, Breadcrumbs, Olive Oil |
| Preparation Method | Boiling, Baking, Frying |
| Origin | Medieval England |
| Popularity | Widespread in the United Kingdom, Canada, and the United States |
| Serving Suggestions | Side dish, Comfort food |
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What You'll Learn
Macaroni and cheese's origins
Macaroni and cheese, also known as 'mac and cheese' or 'macaroni cheese', is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. The dish has its origins in medieval England, where it was known as a "cheese and pasta casserole". The earliest recipe for what is now known as macaroni and cheese can be found in The Forme of Cury, which was written in 1390. The recipe, known as "makerouns", is for a cheese and pasta casserole. Another early recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper. Raffald's recipe is for a Béchamel sauce with cheddar cheese, which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. This is the first recognisably modern recipe for the dish.
In the early 19th century, "macaroni" had come to mean dried tubular pasta to most people outside of Italy. During this century, the macaroni and cheese dish underwent a cultural transition, as it appeared in numerous cookbooks published in England and the United States. In these cookbooks, the dish was often referred to simply as "Macaroni" or with French-inspired titles like "To dress Macaroni a la Sauce Blanche". The Italian origin of the dish was slowly being forgotten, and "Italian macaroni" was used to refer to pasta dishes with stewed beef and tomatoes. Nearly all of the cookbooks published by white American women during this time contained recipes for macaroni and cheese.
One popular theory about the origins of macaroni and cheese holds that it was brought to the United States by James Hemings, a chef who had studied culinary arts in France. Hemings was enslaved by Thomas Jefferson, who was interested in extruded pasta and is said to have smuggled a pasta machine back from Naples for Hemings. In 1802, Jefferson served "a pie called macaroni" at a state dinner, which was reported by Reverend Manasseh Cutler. The first recipe for macaroni and cheese was published in 1824 in the cookbook The Virginia House-Wife, written by Mary Randolph. The recipe included three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles.
Macaroni and cheese was also brought to Canada by British immigrants, and recipes for the dish have been found dating back to at least 1845. The dish is now extremely popular in Canada, where it is considered by some to be the national dish.
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The best cheeses to use
When it comes to the cheese, there are many options to consider for a perfect mac and cheese. The key is to use a combination of cheeses to create a well-rounded and delicious flavour profile. Here are some of the best cheeses to use:
A classic choice for mac and cheese is cheddar. It is a versatile cheese that can be used in a variety of dishes, and its sharp, tangy flavour pairs perfectly with the pasta. Look for a mature cheddar, as this will have a more pronounced flavour that can stand up to the other ingredients in the dish. Gruyère is another excellent option. It is a Swiss cheese with a slightly sweet and nutty flavour. Its smooth, creamy texture melts beautifully, making it ideal for creating a rich and indulgent mac and cheese.
For a more subtle and creamy flavour, consider using mozzarella. Its stringy, stretchy texture is a fun addition to the dish, and its mild taste won't overpower the other ingredients. However, it is important to use a whole-milk mozzarella to ensure the best flavour and melting qualities. Another Swiss cheese, Appenzeller, is a great choice for adding a unique, complex flavour to your mac and cheese. It has a strong, pungent aroma and a fruity, nutty flavour with a hint of spice. Its distinctive taste will elevate your dish and leave a lasting impression.
Goat's cheese is also a wonderful option for those who want something a little different. Its tangy, sharp flavour can cut through the richness of the dish, and its creamy texture melts beautifully. Finally, for a truly indulgent and luxurious mac and cheese, consider using some blue cheese. A small amount of strong blue cheese, such as Stilton or Roquefort, can add a powerful punch of flavour. Its salty, pungent taste will give your dish a real kick, so use it sparingly and balance it out with milder cheeses.
Remember, the key to a great mac and cheese is balance. Experiment with different combinations of cheeses to find your perfect blend, and don't be afraid to get creative!
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How to make it
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. It can be made by simply layering slices of cheese and pasta (often with butter or evaporated milk) and baking it in a casserole.
Ingredients:
- Macaroni
- Butter
- All-purpose flour
- Milk
- Cheese (cheddar, parmesan, gruyere, gouda, etc.)
- Salt and pepper
- Paprika
Method:
- Boil the macaroni according to the package instructions. Add a generous amount of salt to the boiling water. Drain the macaroni when it is cooked but do not rinse it.
- Make the cheese sauce. Start by creating a roux: melt butter in a pan and whisk in flour until it becomes a paste.
- Gradually add milk to the roux and bring to a simmer.
- Add shredded cheese to the sauce and season with salt and pepper. Stir over low heat until the cheese is melted and the sauce has thickened.
- Pour the cheese sauce over the macaroni and stir until well combined.
- Transfer the mixture to a baking dish.
- Make a bread crumb topping by melting butter in a skillet over medium heat. Add breadcrumbs and cook until well coated and browned.
- Spread the breadcrumbs over the macaroni and cheese, then sprinkle with paprika.
- Bake in the oven until the topping is golden brown and the macaroni and cheese is bubbling, about 30 minutes at 350 degrees Fahrenheit.
Tips:
- Undercook the pasta slightly as it will continue to cook in the oven.
- Use freshly grated cheese as it melts better than pre-shredded cheese.
- Add an egg to the sauce for a smoother, richer texture.
- Use whole milk for a creamier consistency.
- You can also add dry mustard to the sauce for a tangy flavour.
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Macaroni and cheese around the world
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins trace back to cheese and pasta casseroles in medieval England. The traditional macaroni and cheese is put in a casserole dish and baked in the oven. The dish was introduced to America in the 1800s by Thomas Jefferson, who, while visiting France, fell in love with it and brought home recipes and a pasta machine.
The classic macaroni and cheese that Americans know and love is made with sharp cheese, usually cheddar, grated and melted over elbow pasta and milk, for a creamy texture. However, macaroni and cheese isn't made the same in every country. Traditional Egyptian macaroni béchamel, for example, calls for ground meat baked between two layers of macaroni and covered in béchamel sauce (a mixture of butter, flour, and milk) and cheese. In Germany, Käsespätzle is made with chewy dough (made from flour, eggs, and salt) and passed through a späzel press, then boiled in salt water. It is served with creamy sauces, including a Jarlsberg cheese sauce.
In Spain, cheese isn't the main ingredient in mac and cheese. The Spanish version is made with pork sausage, tomato sauce, and onion, and then topped with grated cheese. In Brazil, Requeijão, a brand of cream cheese spread, is the main ingredient in mac and cheese, making it especially creamy. In Norway, fiskegrateng ("fish au gratin") is an old-style casserole dish of shredded cod with small macaroni-like shells and grated cheese.
Cincinnati Chili is a dish from Ohio created by Macedonian immigrants. It consists of spaghetti topped with meat chilli and ungodly amounts of shredded cheese. Macaroni and cheese is also very popular in contemporary Canada, where it may be considered the national dish.
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Boxed macaroni and cheese
The boxed version typically consists of dried macaroni pasta and a cheese sauce mix. The pasta is usually made from wheat flour, although gluten-free options are also available. The cheese sauce mix is often powdered and may contain ingredients like cheese powder, milk powder, and flavour enhancers. Some brands include additional ingredients to enhance flavour and nutrition, such as Goodles, which boasts 14 grams of protein and 6 grams of fibre per serving.
Preparation methods may vary slightly between brands, but generally, boxed macaroni and cheese is easy to make. It typically involves boiling the pasta until it reaches the desired firmness, draining the water, and then adding the cheese sauce mix. Some varieties may require the addition of milk and/or butter, while others provide a complete mix that only needs to be cooked. The cheese sauce is usually prepared by combining the powdered mix with water or milk, creating a smooth and creamy texture.
The boxed variety is often associated with childhood memories and nostalgia, with brands like Kraft Macaroni & Cheese being a staple for many. While it may not offer the same level of creaminess or cheese flavour as homemade macaroni and cheese, it holds a special place in the hearts of many, evoking sentiments of comfort and simplicity.
Despite its convenience, some may find the boxed version lacking in terms of taste and texture when compared to its homemade counterpart. The sauce may be described as watery or lacking in cheese flavour, and the pasta may break apart during boiling. However, with various brands and options available, some varieties stand out for their flavour and quality, offering a satisfying macaroni and cheese experience without the extensive preparation of homemade versions.
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Frequently asked questions
Macaroni and cheese, also known as mac and cheese, is a pasta dish of macaroni covered in cheese sauce. It is often made with cheddar cheese sauce, but other cheeses can be used, such as Gruyère, Gouda, Havarti, and Jarlsberg.
To make macaroni and cheese, you first need to cook the macaroni until it is very firm. Then, you will need to make a cheese sauce by melting butter in a pan, adding flour, and then milk to make a béchamel sauce. Finally, add shredded cheese to the sauce, mix with the macaroni, and bake in the oven.
Cheddar cheese is the most commonly used cheese for macaroni and cheese, but other sharp-flavoured cheeses can also be used, such as Gruyère, Gouda, Havarti, and Jarlsberg. Multiple types of cheese can be combined to make the sauce.
Macaroni and cheese originated from cheese and pasta casseroles in medieval England. It was also popular in Switzerland in the 19th century, where it was known as Älplermagronen (Alpine herder's macaroni). The dish was brought to the United States by James Hemings, and it was served at a state dinner by Thomas Jefferson in 1802.
