Frederic Melton
Macaroni and cheese, colloquially known as mac and cheese, is a popular dish worldwide. It consists of macaroni covered in a cheese sauce, commonly cheddar, and is often baked in the oven. But what food group does this delicious, creamy dish belong to? Is it a vegetable because of the cheese, or a grain because of the pasta? Let's delve into the world of food groups and discover where mac and cheese fits in.
| Characteristics | Values |
|---|---|
| Food group | Pasta dish |
| Ingredients | Macaroni, cheese sauce (usually cheddar), onions, butter, cayenne pepper, mace, cream, Parmesan, ham/bacon, potatoes |
| Origin | Medieval England |
| Preparation | Baked in the oven or cooked on the stove |
| Popularity | Widespread as a meal or side dish in fast food and upmarket restaurants in the UK; also popular in the US and Canada |
| Brands | Boston Market, Michelina's, Kraft Foods, Cracker Barrel, Stouffer's |
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What You'll Learn
Macaroni and cheese is a pasta dish
Macaroni and cheese, colloquially known as "mac and cheese" or "macaroni cheese" in the United Kingdom, is a pasta dish. It consists of macaroni covered in a cheese sauce, most commonly a cheddar sauce. The dish is often baked in the oven, but can also be prepared on the stove.
The earliest known recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper". Raffald's recipe calls for macaroni mixed with a Béchamel sauce made with cheddar cheese (a Mornay sauce in French cooking), sprinkled with Parmesan, and baked until golden. Another early recipe for macaroni and cheese appeared in Mary Randolph's 1824 cookbook, "The Virginia House-Wife". Randolph's recipe consists of three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven.
In the 19th century, a traditional Swiss dish called Älplermagronen (or "Alpine herder's macaroni") became popular. Älplermagronen is made with macaroni, cream, cheese, roasted onions, and sometimes potatoes. In the United States, macaroni and cheese was introduced by Thomas Jefferson, who served "a pie called macaroni" at a state dinner in 1802. The dish was also featured in Eliza Acton's 1845 cookbook, "Modern Cookery in All Its Branches", and in two instances in the 1861 edition of "Mrs. Beeton's Book of Household Management".
During the mid-20th century, packaged mixes for macaroni and cheese became popular. Kraft Foods began producing Kraft Macaroni & Cheese in 1937, which was a success in North America during the Great Depression and World War II due to its affordability. Today, macaroni and cheese is widely available in both frozen and boxed forms, with brands such as Boston Market, Michelina's, and Stouffer's offering their own versions. The dish has also gained popularity in the United Kingdom, where it is served as both a meal and a side dish in fast food and upmarket restaurants.
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It's made with cheese sauce, often cheddar
Macaroni and cheese is a pasta dish that originated from cheese and pasta casseroles in medieval England. It is made by covering macaroni with a cheese sauce, most commonly cheddar sauce, and baking it in the oven. The earliest known recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, 'The Experienced English Housekeeper'. Raffald's recipe involves making a Béchamel sauce with cheddar cheese (a Mornay sauce in French cooking), mixing it with macaroni, sprinkling it with Parmesan, and baking until golden.
Another early recipe for macaroni and cheese can be found in Mary Randolph's 1824 cookbook, 'The Virginia House-Wife'. This recipe has just three ingredients: macaroni, cheese, and butter, which are 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.
In the 19th century, a traditional Swiss dish called Älplermagronen (or Alpine herder's macaroni) became popular. Älplermagronen is made with macaroni, cream, cheese, roasted onions, and sometimes potatoes. The cheese used is typically Emmental or Appenzeller.
Macaroni and cheese is often referred to as a "comfort food". While traditional recipes call for baking the dish in the oven, it can also be prepared on the stovetop.
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It's a comfort food
Macaroni and cheese is a comfort food that has been a family favourite for centuries. Its origins can be traced back to medieval England, where it was a casserole of cheese and pasta. Over time, it has become a popular dish worldwide, especially in the United Kingdom and North America, where it is often served as a meal or a side dish in restaurants ranging from fast food to upscale dining.
The dish is typically made by baking macaroni pasta covered in a cheese sauce, commonly a cheddar sauce, in the oven. However, it can also be prepared on the stovetop in a saucepan, and there are even deep-fried versions found at fairs and food carts. Macaroni and cheese was initially an upper-class dish, with early recipes appearing in influential cookbooks such as Mary Randolph's 1824 "The Virginia House-Wife" and Eliza Acton's 1845 "Modern Cookery in All Its Branches." It became more accessible to the broader public in the mid-19th century, losing its elite appeal.
The popularity of macaroni and cheese continued to grow in the 20th century, particularly with the introduction of packaged mixes in the mid-1900s. During the Great Depression and World War II, Kraft's boxed macaroni and cheese became a staple due to its affordability and convenience, with two boxes obtainable for one food rationing stamp. Today, it remains a go-to comfort food, with many opting for healthier variations using low-fat cheese and evaporated milk to create the creamy sauce.
Macaroni and cheese has also evolved to include various regional variations. In Scotland, for example, macaroni pies are a common dish, while in Switzerland, Älplermagronen (Alpine herder's macaroni) is a traditional dish made with macaroni, cream, cheese, roasted onions, and sometimes potatoes and bacon or ham. The dish is usually served with apple sauce and can be found in monasteries known for their cheesemaking.
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It can be made with low-fat cheese and milk
Macaroni and cheese is a pasta dish of macaroni covered in a cheese sauce, most commonly cheddar sauce. The cheese sauce is often a Mornay sauce, which is mixed with the pasta and sometimes sprinkled with Parmesan before baking.
While macaroni and cheese is often considered a comfort food, it can be made with low-fat cheese and milk to create a healthier version of this family favourite. This can be achieved by using non-fat evaporated milk and low-fat cheese to make the creamy sauce. The macaroni is cooked according to the directions on the packet, without adding salt to the water. It is then drained and set aside. Onions are sautéed in a saucepan and then combined with the macaroni, onions, and the remaining ingredients in a separate bowl. This mixture is then transferred to a casserole dish and baked in the oven until bubbly.
The traditional recipe for macaroni and cheese often includes full-fat cheese and cream, as seen in Eliza Acton's 1845 recipe, which calls for "any rich, well-flavoured white cheese" and "good cream". Similarly, Mary Randolph's 1824 recipe includes butter, which is layered with the macaroni and cheese and baked in a hot oven. These ingredients contribute to the high-fat content of the dish.
By substituting low-fat cheese and milk, the dish becomes more nutritious and suitable for those who are conscious of their fat intake. This modified version still retains the comforting and indulgent qualities of the traditional recipe, demonstrating that comfort food can be made healthier without sacrificing taste and enjoyment.
Additionally, the versatility of macaroni and cheese allows for further experimentation with ingredients to enhance its nutritional profile. For example, leftover ham or chicken, as well as herbs and tomatoes, can be added to incorporate lean protein and additional vitamins and minerals.
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It's been popular in the UK and US since the 1800s
Macaroni and cheese, or mac and cheese, is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins can be traced back to cheese and pasta casseroles in medieval England.
The dish has been popular in the UK and US since the 1800s. A recipe called "macaroni and cheese" appeared in the 1824 cookbook The Virginia House-Wife, written by Mary Randolph. 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, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese 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 Missouri included recipes for macaroni and cheese casseroles.
In the United Kingdom in the 21st century, the dish has risen in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants. Macaroni and cheese was brought to the US by British immigrants and became a part of American culture in the 1930s during the Great Depression. It was popularised by a salesman from St. Louis, Missouri, who combined non-perishable dried pasta with dried processed cheese. During World War II, rationing led to increased popularity for the product, of which two boxes could be obtained for one food rationing stamp, or one box for 19 cents.
In the US, mac and cheese has been considered a comfort food. It was also a weekend and celebration food in the Antebellum South, and many African Americans have continued this tradition.
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Frequently asked questions
Macaroni and cheese is a pasta dish. It is made by covering macaroni in a cheese sauce, most commonly cheddar sauce.
Macaroni and cheese is a versatile dish that can be prepared in a variety of ways. Some variations include deep-fried macaroni and cheese, macaroni pies, and Älplermagronen (Alpine herder's macaroni), which includes cream, cheese, roasted onions, and sometimes potatoes and bacon or ham.
Some well-known brands that offer prepared and frozen macaroni and cheese include Boston Market, Michelina's, Kraft Foods, Cracker Barrel, and Stouffer's.
