Frederic Melton
Macaroni and cheese, or mac and cheese, is a pasta dish of macaroni covered in a cheese sauce, most commonly cheddar. It is often served as a side dish, but can also be a main course. The dish is very versatile, and many different ingredients can be added to it, such as chicken, bacon, vegetables, or other types of cheese. It can be made in advance and frozen, and is a popular comfort food.
| Characteristics | Values |
|---|---|
| Main dish | Macaroni and cheese is often served as a side dish, but it can also be served as a main dish. |
| Texture | Macaroni and cheese is typically creamy and cheesy, but it can also be served dry. |
| Toppings | Breadcrumbs, bread, pine nuts, bacon, and cheese are common toppings for macaroni and cheese. |
| Accompaniments | Macaroni and cheese is often accompanied by a fresh green salad or simple vegetable side. It can also be served with meat dishes such as baked pork chops, steak, or chicken. |
| Variations | Macaroni and cheese can be made with different types of cheese, such as cheddar, American, Gruyere, mozzarella, or a combination. It can also be made with almond milk or other milk alternatives, though this may affect the taste and texture. |
| Storage | Macaroni and cheese can be stored in the refrigerator for 3-5 days and can be frozen for up to 3 months. |
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What You'll Learn
Macaroni and cheese's soul food origins
Macaroni and cheese, or "mac and cheese", is a popular dish in contemporary Canada and the United States, especially in the South. It is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce.
The origins of macaroni and cheese can be traced back to Italy, where it was known as "Maccheroni alla parmigiana". It was a luxury dish, enjoyed only by the wealthy due to the expensive ingredients used. Catherine de Medici, the wife of King Henry II of France, is often credited with bringing macaroni and cheese to France from her native Italy.
In the late 18th century, James Hemings, an enslaved chef of Thomas Jefferson, brought the recipe to the United States. Hemings learned about the dish while studying the culinary arts in France. Hemings made mac and cheese in the roux style, which has been unknowingly returned to in modern times. In the decades after Hemings' introduction, Black Southerners, many of whom had previously been enslaved, used more accessible ingredients to create a simplified version with an egg custard base, which then led to its widespread adoption as "the original".
The inclusion of macaroni and cheese in Mary Randolph's 1824 cookbook, "The Virginia House-Wife", helped to popularize the dish in the South and cement its place as a staple of Southern cuisine. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. The cookbook was the most influential cookbook of the 19th century, and her macaroni and cheese recipe is still widely enjoyed today.
Over time, the dish has been adopted and adapted by different regions, with each adding their own unique spin. For example, in the 20th century, the addition of breadcrumbs became a popular topping for the dish. Black folks' macaroni and cheese, also known as soul food macaroni and cheese, is typically made with a combination of sharp cheddar, American, mozzarella, Colby Jack, and cream cheese. It is often seasoned with ingredients such as garlic, mustard, onion powder, smoked paprika, or hot sauce, giving it a bold and spicy flavour.
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How to make macaroni and cheese
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. It is often served as a comfort food and can be made in several ways. Here is a simple recipe to make macaroni and cheese:
Ingredients
- Macaroni
- Butter
- Flour
- Milk
- Cheese (cheddar, Gruyère, or Fontina)
- Salt
- Pepper
- Breadcrumbs (optional)
Steps
First, cook the macaroni according to the package instructions. Make sure to add a generous amount of salt to the boiling water. Drain the macaroni when it is cooked but do not rinse it.
Next, make the cheese sauce. Start by melting butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth. This mixture is called a roux, which acts as a thickening agent. Slowly pour in milk and stir until the mixture is smooth and bubbling. Be careful not to let the milk burn.
Now, slowly stir in the grated cheese until it is fully incorporated and the sauce is smooth and creamy. You can adjust the amount of cheese to your preference, but cheddar is the classic choice.
Finally, combine the cooked macaroni and cheese sauce in a large bowl. You can either serve it as is or bake it in the oven for a gooey, crispy texture. If baking, spread the mixture into a baking dish, top with breadcrumbs, and bake at 200°C for 6-10 minutes or until the cheese is melted and golden.
Variations
There are countless variations of macaroni and cheese that you can explore. For example, you can add an egg to the sauce for a smoother and richer texture. You can also include dry mustard for a tangy bite or paprika for colour. Additionally, you can experiment with different types of cheese, such as Emmental or Appenzeller, to create unique flavour profiles.
Macaroni and cheese is a versatile dish that can be tailored to your taste preferences. Feel free to add extra ingredients, such as roasted onions, bacon, or ham, to create a heartier meal.
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What to serve with macaroni and cheese
Macaroni and cheese is a versatile dish that can be served as a main course or a side. It is a comfort food that can be baked or cooked on a stovetop and is often served with a crunchy, buttery topping.
If you're looking for a main dish to serve with macaroni and cheese, there are several soul food options that pair well. These include baked pork chops, steak, roast chicken, or crispy garlic chicken thighs. Macaroni and cheese is also commonly served as a side dish with various meats, such as chicken, steak, or pork.
For a lighter option, macaroni and cheese can be served with a fresh green salad or a simple vegetable side. Some specific suggestions include a broccoli Caesar salad, a summery vegan green bean salad with fresh mint, or a rocket and watercress salad with pumpkin seeds.
If you're feeling creative, you can also experiment with adding ingredients to your macaroni and cheese to make it a heartier dish. Some options include shredded chicken, sautéed onion and bell peppers, bacon, hot sauce, or dried herbs. You can also try mixing macaroni and cheese with other dishes like fish pie, moussaka, or lasagne.
In some regions, macaroni and cheese is traditionally served with apple sauce. Älplermagronen, a Swiss dish, is made of macaroni, cream, cheese, roasted onions, and sometimes potatoes, bacon, or ham. It is usually accompanied by apple sauce.
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The history of macaroni and cheese
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. 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, senator of the Roman Republic, wrote about it in his treatise 'De Agri Cultura'. The dish was also served on the tables of the Italian aristocracy, and even to Popes.
In 1769, a recipe for macaroni and cheese was included in Elizabeth Raffald's book, 'The Experienced English Housekeeper'. Raffald's recipe was for a Béchamel sauce with cheddar cheese, which is a Mornay sauce in French cooking. This was mixed with macaroni, sprinkled with Parmesan, and baked until golden. Similar recipes appeared in the 1824 cookbook 'The Virginia House-Wife', written by Mary Randolph, and in the 1852 'Hand-book of Useful Arts'. By the mid-1880s, cookbooks as far west as Kansas and Missouri included recipes for macaroni and cheese casseroles.
In the 19th century, a traditional Swiss dish called Älplermagronen (or 'Alpine herder's macaroni') became popular. Älplermagronen is made of macaroni, cream, cheese, roasted onions, and sometimes potatoes. The dish is usually accompanied by apple sauce.
Macaroni and cheese was brought to Canada by British immigrants, and recipes have been found dating back to at least 1845. In the mid-20th century, factory production of the main ingredients made the dish affordable and accessible to a broader section of society. This led to the dish losing its upper-class appeal.
One theory suggests that Thomas Jefferson brought macaroni and cheese to the United States, with the help of his enslaved cook, James Hemings. In 1802, Jefferson served "a pie called macaroni" at a state dinner. However, this theory has been disputed, with some arguing that Hemings brought the recipe to the US from France, or that the combination of pasta and cheese was already known in English culture.
During the mid-20th century, boxed macaroni and cheese became popular. In 1937, Kraft began producing Kraft Macaroni & Cheese, which was an immediate success in the US and Canada. The product became even more popular during World War II, as two boxes could be purchased for one food rationing stamp.
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Variations on macaroni and cheese
Macaroni and cheese is a versatile dish that can be customised in numerous ways to suit different tastes and preferences. Here are some variations on the classic macaroni and cheese recipe:
Type of Pasta
While macaroni is the traditional choice, other short pasta shapes such as penne, ziti, or twirls can also be used. Experiment with different shapes to find your preferred texture and appearance.
Cheese Selection
The type of cheese used greatly influences the flavour and texture of the dish. Traditional recipes often call for cheddar cheese, which is widely available and melts well. However, feel free to explore other options such as Gruyere, mozzarella, Colby, Swiss, Pepper Jack, Emmental, or a combination of cheeses. Each variety will impart its unique flavour and melting characteristics to the sauce.
Additional Ingredients
To enhance the flavour and nutritional value of macaroni and cheese, consider incorporating additional ingredients such as vegetables, meats, or spices. Runner beans, green beans, roasted sweet potatoes, or bell peppers can add colour and texture while providing essential vitamins and minerals. For a heartier dish, include proteins like shredded chicken, bacon, or smoked haddock. A pinch of cayenne or nutmeg can also add a subtle kick to the dish.
Toppings and Crusts
The topping you choose can transform the overall presentation and texture of macaroni and cheese. A classic option is to sprinkle breadcrumbs on top, creating a crunchy, buttery crust. Alternatively, pine nuts or pumpkin seeds can be used for added crunch and flavour. For a more indulgent option, a combination of cheeses can be grated on top before baking, resulting in a golden, crispy exterior.
Cultural Variations
Macaroni and cheese has evolved and adapted to different cultural contexts. In Switzerland, Älplermagronen is made with macaroni, cream, cheese, roasted onions, and sometimes potatoes. Bacon or ham may also be added, and it is typically served with apple sauce. In Canada, macaroni and cheese often featured a puff pastry lining, suggesting upper-class refinement.
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Frequently asked questions
Macaroni and cheese is a rich dish, so it's best to serve it with something light, like a fresh green salad or a simple vegetable side.
Macaroni and cheese can be served with shredded chicken, bacon, or smoked haddock.
Macaroni and cheese can be served alongside garlic bread, or roasted sweet potato.
