Bushra Griffith
Macaroni and cheese, colloquially known as 'mac and cheese' or 'macaroni cheese', is a pasta dish of macaroni covered in cheese sauce. The dish is popular in Canada, the United States, and the United Kingdom, and can be made in a variety of ways. While cheddar is the most commonly used cheese, other cheeses such as Gruyère, Gouda, and Havarti can be used, and multiple cheeses can be combined. The dish can be made by layering cheese and pasta and baking it in the oven, or by preparing it as a cheese sauce.
| Characteristics | Values |
|---|---|
| Dish | Pasta |
| Main Ingredients | Macaroni, Cheese |
| Other Ingredients | Butter, Salt, Pepper, Cream, Milk, Egg, Sugar, Dry Mustard, Flour, Cayenne Pepper, Mace |
| Cheese Types | Cheddar, Gruyère, Gouda, Havarti, Jarlsberg, Parmesan, Monterey Jack, Colby, Fontina, Pepper Jack |
| Preparation Method | Boiled, Baked, Fried |
| Origin | Medieval England, Switzerland, Italy, France, United States |
| Commercial Availability | Packaged, Frozen, Boxed, Canned, Microwavable |
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What You'll Learn
Macaroni and cheese history
Macaroni and cheese, colloquially known as 'mac and cheese' and ''macaroni cheese' in the United Kingdom, 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 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'. In medieval England, pasta with cheese was a casserole dish baked in the oven. However, it may also have been prepared in a saucepan on top of the stove.
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 (a Mornay sauce in French cooking), mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Another early recipe for 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. 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 Festus, Missouri, included recipes for macaroni and cheese casseroles.
In the United States, macaroni and cheese is often associated with Thomas Jefferson and his enslaved cook, James Hemings. The story goes that Jefferson brought Hemings to France to study culinary arts and that Hemings introduced macaroni and cheese to elite families in the American South upon his return. However, this story has been disputed, with some arguing that Hemings brought the recipe to the US, while others claim that the combination of pasta and cheese was already known in English culture.
Macaroni and cheese recipes have been found in Canada since at least 1845, and the dish is now considered a national dish in Canada, where it is often sold as a packaged product. In the 21st century, macaroni and cheese has also risen in popularity in the United Kingdom, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants.
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Macaroni and cheese ingredients
Macaroni and cheese is a beloved comfort food worldwide, and its main ingredients are, as the name suggests, macaroni and cheese. However, a delicious and creamy mac and cheese dish consists of several other ingredients that enhance the flavor and texture. The primary components remain the same across various recipes, but additional ingredients can be added or modified to create unique twists and variations.
The key ingredients in any mac and cheese dish are a type of pasta and cheese. Macaroni is the traditional pasta shape used, which is a small, tubular shape with a hollow center. This shape is ideal as the tubes capture and hold the cheesy sauce, ensuring each bite is packed with flavor. However, other short pasta shapes such as penne, cavatappi, or shells can also be used, each providing a slight variation in texture and appearance.
For the cheese, a combination of cheddar and American cheese is a classic choice. Cheddar provides a sharp, tangy flavor, while American cheese melts smoothly and adds creaminess. Other popular options include Gruyère, Monterey Jack, mozzarella, or a blend of several cheeses for a more complex flavor profile. The type of cheese used greatly determines the overall taste and texture of the dish, so choosing the right variety is essential.
To create the creamy sauce that coats the pasta, a roux is typically made by combining butter and flour, which acts as a thickening agent. Milk or cream is then added to create a béchamel sauce, providing a rich and creamy base for the cheese sauce. Seasonings such as mustard powder, garlic powder, onion powder, salt, and black pepper are commonly added to enhance the flavor of the sauce. A touch of cayenne pepper or hot sauce can also be included for a subtle kick.
Additionally, some recipes incorporate a breadcrumb topping to add a crunchy texture to the creamy dish. This is usually made by mixing breadcrumbs with melted butter and sometimes herbs, creating a crispy and golden topping when baked. Other optional add-ins include chopped onions, green peppers, or tomatoes for extra flavor and texture. Some people also like to include meats such as bacon or sausage, turning mac and cheese into a heartier meal.
While the core ingredients of macaroni and cheese remain consistent, the versatility of this dish lies in the numerous variations and add-ins that can be incorporated to suit different tastes and preferences. It is a dish that can be adapted to suit personal tastes and is a firm favorite for many, offering comfort and satisfaction with every bite.
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Macaroni and cheese preparation
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. It is often simply referred to as 'mac and cheese' and is known as 'macaroni cheese' in the United Kingdom.
Macaroni and cheese can be prepared in a few different ways. The traditional method involves baking it in the oven in a casserole dish, but it can also be prepared on the stovetop in a saucepan.
Firstly, the pasta must be cooked. To avoid overcooking the pasta in baked macaroni and cheese, it is important to undercook it. This means boiling the pasta until it is still quite firm. The pasta will then finish cooking in the oven.
While the pasta is cooking, you can start on the cheese sauce. A roux is often used as a thickening agent, which is made by melting butter in a saucepan over medium heat and then adding flour, salt, and pepper, stirring until smooth. Milk is then slowly added, and the mixture is stirred until smooth and bubbling. Finally, the cheese is added. It is important to grate the cheese yourself, as pre-shredded cheese does not melt as smoothly. The cheese should be stirred in a handful at a time, ensuring it melts before adding more.
Once the pasta is cooked, it can be drained and stirred into the cheese sauce until coated. The mixture can then be baked in the oven or simply served as stovetop mac and cheese.
For baked macaroni and cheese, the pasta and cheese sauce are placed in a large ovenproof dish or individual dishes, and baked until bubbly and golden. A crispy crust can be achieved by adding a crunchy topping, such as breadcrumbs or crushed crackers.
Variations
There are several variations and additions that can be made to macaroni and cheese. Different cheeses can be used, such as Gruyère, Gouda, Havarti, or Jarlsberg. Additional ingredients such as butter, evaporated milk, or spices can be added for extra flavour. Some recipes include eggs, which make the sauce smooth and rich. Meat, such as ground beef or bacon, can also be added.
Macaroni and cheese can also be prepared without making a cheese sauce, by simply layering slices of cheese and pasta and then baking it in the oven. This method is often used for deep-fried macaroni and cheese, found at fairs and food carts.
History
The origins of macaroni and cheese can be traced back to cheese and pasta casseroles in medieval England. A recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, 'The Experienced English Housekeeper'. The dish has also been popular in Switzerland, where it is known as 'Älplermagronen' or 'Alpine herder's macaroni', made with macaroni, cream, cheese, roasted onions, and sometimes potatoes and meat. In the United States, it is believed that James Hemings brought the recipe to the country, prompted by Thomas Jefferson, who served "a pie called macaroni" at a state dinner in 1802.
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Macaroni and cheese variations
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce. While the dish is very flexible, the traditional method involves baking it in the oven. However, it can also be cooked in a sauce pan on a stove, in a microwave, or even a waffle iron.
The cheese sauce is often made as a Mornay sauce, a French sauce comprising a Béchamel base with cheese. Cheddar is the most common cheese used, but other varieties can be substituted or added, such as Gruyère, Gouda, Jarlsberg, American, cream cheese, cottage cheese, or parmesan. To make the sauce extra gooey, some recipes add cornstarch, evaporated milk, and eggs.
To add extra flavour to macaroni and cheese, various ingredients can be added. Acidic ingredients like pickled jalapeños or mustard powder can enhance the flavour of the cheese. Other popular additions include bacon, chicken, black beans, spinach, scallions, and ground beef.
Macaroni and cheese is popular in Canada, the United States, and the United Kingdom, and has risen in popularity in the latter in the 21st century. In Scotland, it is often found in pies, known as macaroni pies. In the US, it can be purchased pre-made and frozen, or in microwavable containers. It can also be deep-fried, served as a side dish, or even as deli meat.
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Macaroni and cheese in popular culture
Macaroni and cheese, or mac and cheese, is a popular dish in the United States and Canada, with a particularly interesting history in American culture. It is often described as a "comfort food", and is a staple at holiday gatherings and special events for many American families.
The dish's history in the US is said to date back to Thomas Jefferson, who served "a pie called macaroni" at a state dinner in the early 1800s. Jefferson and his formerly enslaved chef, James Hemings, are believed to have been introduced to the dish in France and brought it back to the US. However, there were records of the dish in the UK before this.
Mac and cheese was further popularised in the US during the Great Depression in the 1930s, when a salesman from St. Louis, Missouri, combined non-perishable dried pasta with dried processed cheese. This cheap, filling, and easily stored food became a hit, saving many from starvation. It was also during the 20th century that boxed mac and cheese was introduced, which became widely available and affordable.
In popular culture, mac and cheese is often viewed differently depending on social class and race. It is considered a "soul food" by Black Americans, reflecting a painful history. It is also a food of celebration, a holiday staple, and a budget-friendly option. The dish has appeared in countless American cookbooks, holiday specials, and cooking blogs, and has even been the subject of cooking competitions.
In Canada, mac and cheese is also very popular, with Kraft Dinner being the most popular brand of packaged macaroni and cheese. It is considered a national dish by some, and Canadians purchase nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week.
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Frequently asked questions
Macaroni and cheese is a dish of macaroni pasta in a cheese sauce.
Cheddar cheese is most commonly used, but other sharp-flavoured cheeses can be used, such as Gruyère, Gouda, Havarti, and Jarlsberg.
To make macaroni and cheese, you first need to cook the macaroni pasta. A roux is then made with butter and flour, before milk is added to create a béchamel sauce. Cheese is then added to make a Mornay sauce. The cooked macaroni is then added to the sauce and the mixture is baked in the oven.
Yes, macaroni is a type of pasta. In the past, the word macaroni was used as a generic term for pasta, but today it refers to a specific type of pasta.
Macaroni and cheese is typically high in fat and calories due to the cheese and milk used in the dish. However, it can be made healthier by using low-fat milk and whole-wheat pasta.
