Andy Montoya
Macaroni and cheese, colloquially known as 'mac and cheese' or 'macaroni cheese', is a pasta dish of macaroni covered in cheese sauce. Its origins can be traced back to medieval England, where it was baked in the oven as a casserole. The dish has since become popular in Canada and the United States, where it is often sold as a packaged, frozen, or canned product. While cheddar cheese is most commonly used, other varieties such as Gruyère, Gouda, and Havarti can also be used, and multiple cheeses can be combined.
| Characteristics | Values |
|---|---|
| Dish | Pasta |
| Ingredients | Macaroni, Cheese |
| Cheese Type | Cheddar, Gruyère, Gouda, Havarti, Jarlsberg, Parmesan, Monterey Jack, Colby, Fontina, Pepper Jack |
| Other Ingredients | Butter, Evaporated Milk, Cream, Salt, Cayenne Pepper, Mace, Sugar, Dry Mustard, Eggs |
| Preparation | Baked, Fried, Boiled, Layered |
| Sauce | Béchamel, Mornay, Cream |
| Nutritional Information | High in Fat, Dairy, Carbohydrates |
| Variations | Kraft Dinner, Macaroni Pie, Macaroni Loaf |
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What You'll Learn
Macaroni and cheese history
Macaroni and cheese, colloquially known as 'mac and cheese' or ''macaroni cheese, is a pasta dish of macaroni covered in cheese sauce. Its origins can be traced back to medieval England, where pasta casseroles with cheese 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 on running a country estate, 'De Agri Cultura'. The dish was also served in Italy to the aristocracy and even to Popes.
The first recipe for macaroni and cheese appeared in the 1769 cookbook 'The Experienced English Housekeeper', written by Elizabeth Raffald. 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 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 mid-20th century, packaged mixes for macaroni and cheese became popular. These mixes could be prepared in a sauce pan on the stove or in a microwave oven. Today, the dish is widely consumed in the United States and Canada, where it is considered a "comfort food". It is available in frozen form or as boxed ingredients for simplified preparation.
Macaroni and cheese has also found its way into various dishes and presentations. In Scotland, it can be found in pies, known as macaroni pies. In Canada, it was introduced by British immigrants and has become so popular that it is considered the national dish, with Kraft Dinner being the most popular brand. Deep-fried macaroni and cheese is a novelty presentation found at fairs and food carts.
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Macaroni and cheese ingredients
Macaroni and cheese is a beloved comfort food worldwide, but what goes into this hearty dish? At its most basic, mac and cheese is a combination of cooked macaroni pasta and a creamy cheese sauce. The magic lies in the variety of ingredients that can be used to elevate this simple dish into something extraordinary.
Let's start with the star of the show: the cheese. Traditional mac and cheese recipes often call for cheddar cheese, which provides a sharp, tangy flavor and melts beautifully into a smooth sauce. However, the beauty of this dish is its versatility. Other popular cheese options include gouda, mozzarella, Swiss, Monterey Jack, or a blend of several cheeses for added depth of flavor. The key is to choose a cheese that melts well and has a strong flavor that can stand up to the other ingredients.
Next, we have the macaroni, which is typically elbow macaroni. This short, curved pasta is the perfect shape for holding onto that delicious cheese sauce. However, don't feel limited to elbow macaroni; other types of pasta such as penne, cavatappi, or shells can also be used, depending on your preference and what's available in your pantry.
A good cheese sauce typically starts with a roux, which is a mixture of butter and flour that serves as a thickening agent. Milk or cream is then added to create a béchamel sauce, which forms the base of the cheese sauce. This step is crucial, as it ensures a creamy, luscious texture that coats each piece of pasta. Seasonings such as mustard powder, garlic powder, onion powder, and black pepper are often added to enhance the flavor of the sauce.
Additional ingredients can be incorporated to elevate the dish further. Many people like to add a crunchy topping to their mac and cheese. Breadcrumbs, panko, or crushed crackers mixed with melted butter and sometimes parsley or other herbs are sprinkled over the top before baking, adding a delightful crispy contrast to the creamy pasta. Chopped green onions or chives are also a common garnish, adding a fresh, mild onion flavor.
While the core ingredients of mac and cheese remain the same, this dish leaves plenty of room for creativity and experimentation. From adding spices to incorporating vegetables or different types of meat, the possibilities are endless. So, feel free to get creative and make this classic dish your own!
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Macaroni and cheese preparation
Macaroni and cheese, colloquially known as mac and cheese, is a pasta dish of macaroni covered in cheese sauce. The dish is believed to have originated from medieval England, where it was prepared by baking in a casserole.
Ingredients
The ingredients used to prepare macaroni and cheese vary based on the recipe and individual preferences. However, the primary ingredients include:
- Macaroni: Elbow noodles or any other variety of macaroni.
- Cheese: Cheddar cheese is the most commonly used variety, but other sharp-flavoured cheeses can also be used, such as Gruyère, Gouda, Havarti, and Jarlsberg.
- Milk: Whole milk is recommended for a rich and creamy consistency.
- Butter: Used for flavour and texture.
- Seasonings: Salt, pepper, and dry mustard are commonly used to enhance the flavour.
Preparation
Macaroni and cheese can be prepared in various ways, but the traditional method involves baking it in the oven. Here is a step-by-step guide to preparing baked macaroni and cheese:
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare the baking dish: Lightly grease a baking dish, typically a 2-quart dish.
- Cook the macaroni: Boil the macaroni in a large pot of salted water until it is slightly undercooked, about 5 to 8 minutes. Undercooking the pasta ensures it doesn't become mushy after baking. Drain the water and set the macaroni aside.
- Make the roux (optional): Melt butter in a saucepan over medium heat. Add an equal amount of flour, along with salt and pepper, and stir until smooth. Slowly pour in milk and continue stirring until the mixture is smooth and bubbling. A roux serves as a thickening agent for the cheese sauce.
- Prepare the cheese sauce: Grate the cheese and slowly stir it into the roux or directly into the milk, adding a handful at a time. Ensure the heat is low to prevent the sauce from becoming grainy. Alternatively, prepare the sauce by mixing milk and cheese without a roux.
- Combine the macaroni and sauce: After the cheese has melted and the sauce is smooth, remove it from the heat. Stir the cooked macaroni into the cheese sauce until it is evenly coated.
- Assemble the dish: Transfer the macaroni and cheese mixture to the prepared baking dish. Sprinkle additional cheese on top, if desired.
- Bake: Place the baking dish in the preheated oven and bake until the macaroni and cheese is bubbly and golden.
Variations and Tips
- Layering: Instead of mixing macaroni with the cheese sauce, you can layer slices of cheese and pasta, adding butter or evaporated milk, and then baking it in a casserole dish.
- Baked toppings: Some recipes call for additional cheese or butter to be sprinkled on top of the macaroni and cheese before baking, creating a rich, bubbly topping.
- Spices and meat: For added flavour, spices such as garlic powder, cayenne pepper, paprika, and onion powder can be mixed into the sauce. Ground beef, hot dogs, or bacon can also be incorporated into the dish.
- Freezing and reheating: Prepared macaroni and cheese can be frozen and reheated, making it a convenient option for leftovers.
- Stovetop preparation: Macaroni and cheese can also be prepared on a stovetop without baking. Simply prepare the cheese sauce, mix it with the cooked macaroni, and serve without baking.
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Macaroni and cheese variations
Macaroni and cheese, or mac and cheese, is a versatile dish that lends itself to many variations. While the traditional version uses cheddar sauce, other types of cheese can be used, such as Gruyère, Gouda, Havarti, and Jarlsberg.
Some variations include adding sliced cheese and pasta layers, which can be baked in a casserole rather than prepared as a sauce. Another option is to deep-fry macaroni and cheese, which can be found at fairs and food carts. In Scotland, macaroni and cheese is often found in pies, known as macaroni pies.
For those who want to add some spice, Buffalo Chicken Macaroni and Cheese includes shredded, cooked chicken meat and crumbled blue cheese, along with chilies, salsa verde, and spicy pepper jack cheese. Green Chili Chicken Macaroni and Cheese is another option, which also includes chicken and green chilies, as well as salsa verde and pepper jack cheese.
There are also vegetarian options, such as Macaroni and Cheese with Chickpeas and Spinach, which includes canned chickpeas, spinach, and optional artichokes. Another vegetarian version is Macaroni and Cheese with Black Beans and Chipotle, which includes black beans, chipotles in adobo, fresh chilies, scallions, and cilantro.
For a hybrid dish, Macaroni and Cheese can be combined with fish pie, moussaka, or lasagne. The lasagne version includes a layer of pine nuts and bacon pieces, along with a mix of Cheshire, cheddar, and camembert cheeses.
Other mix-in options include bacon, chicken, black beans, spinach, ground beef, scallions, and tomatoes. For a pizza-inspired version, replace the cheddar with mozzarella and parmesan, and add tomatoes, basil, Italian sausage, pepperoni, black olives, and pepperoncini.
Macaroni and cheese can also be made in a slow cooker or a waffle iron, or baked in the oven until golden brown. It can be served as a side dish or a main course and is a popular comfort food.
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Macaroni and cheese in different countries
Macaroni and cheese is a dish that has become a comfort food favourite around the world. While the basic concept of combining pasta and cheese exists globally, the specific ingredients and preparations vary across different countries and cultures, reflecting their unique culinary traditions and influences. Here's a look at how macaroni and cheese is interpreted in various parts of the world:
In the United States, macaroni and cheese is a classic dish that has undergone numerous transformations over the years. While it is believed to have originated in the 1800s, it has since become a staple in American cuisine. Traditional American mac and cheese often features a creamy sauce made with cheddar, American, or a combination of cheeses, and is sometimes baked to create a crispy, golden crust. It is commonly served as a side dish, but can also be a main course, and is often associated with soul food and home-style cooking.
In the United Kingdom, macaroni cheese, as it is commonly called, has a slightly different take. The British version often includes mustard and a variety of cheeses, such as cheddar, Red Leicester, or Gruyère, resulting in a more pungent and flavourful dish. It is often baked until it develops a crispy, golden topping, and is sometimes served with additional ingredients like bacon or tomatoes. Macaroni cheese in the UK is considered a comforting and hearty meal, often enjoyed during colder months.
Canada also has its own take on macaroni and cheese, with a few unique twists. A popular variation is the addition of maple syrup, reflecting Canada's love for this sweet treat. Canadian mac and cheese often features a combination of cheddar and mozzarella cheeses, creating a stretchy, gooey texture. It is often served as a side dish, but can also be a main course, and is commonly enjoyed at gatherings and potlucks.
In Italy, the dish that most closely resembles macaroni and cheese is "pasta al forno," which translates to "baked pasta." However, the Italian version differs significantly from its American counterpart. Italian baked pasta typically features short tubular pasta, such as penne or rigatoni, and is layered with meat sauce, béchamel sauce, and various cheeses, such as mozzarella, Parmesan, or pecorino. The dish is then baked until it develops a crispy, golden crust.
France also has a similar dish called "gratin de macaroni," which is their take on macaroni and cheese. The French version often includes a combination of cheeses, such as Gruyère, Emmentaler, and Comté, resulting in a rich and flavourful dish. The macaroni is typically baked in a creamy béchamel sauce, creating a decadent and indulgent meal. Herbs such as thyme or bay leaf might be added for extra flavour.
In conclusion, while macaroni and cheese is a beloved dish worldwide, it is fascinating to see how it has been adapted to suit the tastes and traditions of different countries. Whether it's the addition of unique cheeses, the inclusion of meat or vegetables, or the preference for a crispy baked topping, macaroni and cheese has become a global phenomenon that continues to evolve and delight palates everywhere. These international variations showcase the versatility of this simple yet satisfying dish.
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Frequently asked questions
Macaroni and cheese is a dish of macaroni pasta covered in a cheese sauce.
Cheddar is the most commonly used cheese, but other sharp-flavoured cheeses can be used, such as Gruyère, Gouda, Havarti, and Jarlsberg.
Macaroni and cheese can be made by creating a cheese sauce, which is then mixed with the pasta. The dish is then baked in the oven. Alternatively, it can be made by layering slices of cheese and pasta and then baking in the oven.
The dish originated from pasta and cheese casseroles in medieval England. It is also believed that Thomas Jefferson brought the recipe to the United States with the help of James Hemings.
