The History Of Boxed Mac And Cheese

Macaroni and cheese, or mac and cheese, is a popular dish worldwide, particularly in Canada, where it is considered a national dish. The boxed version of this meal was first introduced in 1937 by Kraft, during the Great Depression, when it became a popular, affordable meal for families. The boxed version of macaroni and cheese was the brainchild of Grant Leslie, a salesman from St. Louis, Missouri, who came up with the idea to sell macaroni pasta and cheese together as a package.

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The first boxed mac and cheese was released in 1937

The product was an immediate success in the US and Canada, as it was marketed as an affordable way to feed a family during the Great Depression. During World War II, when rationing became necessary, Kraft's boxed mac and cheese continued its success. Consumers could obtain two boxes for one food ration stamp or one box for 19 cents. The product's shelf life of ten months also proved attractive at a time when refrigeration was not widely available.

The original boxed mac and cheese consisted of dry macaroni pasta and a packet of powdered processed cheese. Over time, Kraft has introduced new product lines with different flavours, pasta shapes, and compositions, such as deluxe varieties with liquid processed cheese and microwavable frozen meals.

The origins of mac and cheese as a dish can be traced back to medieval England, where it was made by layering slices of cheese and pasta and baking them in a casserole. The earliest recorded recipe for mac and cheese dates back to 1769 and was created by British chef Elizabeth Raffald. The dish gained popularity in the US due to Thomas Jefferson, who served macaroni and cheese at his 1802 state dinner after bringing recipes for pasta dishes back from France.

It was created by Kraft, and was known as Kraft Dinner

Macaroni and cheese has been a staple comfort food for generations. The earliest recorded mac and cheese recipe dates back to the 13th century and is believed to be from Italy. The recipe, called de lasanis, was likely made with sheet pasta cut into squares, cooked in water, and tossed with grated cheese, possibly Parmesan. In the centuries since, many variations of this dish have emerged, with recipes including different types of cheese and methods of preparation.

During the Great Depression, a salesman from St. Louis, Missouri, named Grant Leslie, had the idea to sell macaroni pasta and cheese together as a package. He began attaching grated cheese produced by Kraft Foods to boxes of pasta with a rubber band. Recognizing a business opportunity, Kraft hired Leslie and, in 1937, introduced Kraft Macaroni & Cheese, known as Kraft Dinner or KD, in the US and Canada. The product was marketed as an affordable way to feed a family of four for only 19 cents during a time of economic hardship.

The timing of Kraft Dinner's launch played a significant role in its success. During World War II, rationing, increased reliance on meatless meals, and more women working outside the home created a large market for convenient and inexpensive meals. Kraft Dinner's shelf life of ten months was particularly attractive, as many Canadian homes did not have refrigerators. Additionally, consumers could exchange one food ration stamp for two boxes of Kraft Dinner.

Over the years, Kraft has introduced new product lines with different flavours, pasta shapes, and compositions. The original recipe included dry macaroni pasta and powdered processed cheese, while deluxe varieties feature liquid processed cheese. Kraft Dinner has also expanded into microwavable frozen mac-and-cheese meals.

Kraft Dinner has become an iconic staple in Canada, with Canadians purchasing 1.7 million of the 7 million boxes sold globally each week. It is often mentioned in surveys as an example of Canadian food, and its popularity has led to it being referred to as a de facto national dish of Canada. The product's Facebook page, KD Battle Zone, attracted 270,000 fans, and it has been referenced in popular culture, such as in the Barenaked Ladies' song "If I Had $1,000,000."

The idea was conceived by salesman Grant Leslie, who was later hired by Kraft

The idea for boxed macaroni and cheese was conceived by Grant Leslie, a salesman from St. Louis, Missouri, who would attach blocks of processed cheese to boxes of pasta with rubber bands. This was an attempt to increase pasta sales. Kraft hired Leslie and began selling boxed macaroni and cheese in 1937, during the Great Depression. The product was an immediate success in the US and Canada, where it was marketed as an affordable meal for families. The rationing of milk and dairy products during World War II further increased its popularity, as it was considered a hearty meal, and two boxes could be obtained for one food ration stamp.

The product was originally sold under the name Kraft Dinner or KD in Canada and Kraft Macaroni & Cheese in the US. It consisted of a box containing dried macaroni pasta and a packet of processed cheese powder. The original box was yellow, but this was changed to blue in 1954. Kraft has since introduced various flavour variations and formulations, including deluxe varieties with liquid processed cheese and microwavable frozen meals.

The success of Kraft's boxed macaroni and cheese turned the dish into a phenomenon, and it has been described as a "de facto national dish of Canada". It is now available in various forms, including frozen, canned, and microwavable versions, with numerous brands offering their own takes on the product.

While boxed macaroni and cheese was a 20th-century invention, the dish itself has a much longer history. The earliest recorded macaroni and cheese recipe dates back to the 13th century and can be found in an Italian cookbook called "Liber de Coquina," or "Book of Cooking." The recipe, called "de lasanis," calls for sheet pasta cut into squares, cooked in water, and tossed with grated cheese, likely Parmesan.

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It was popular during the Great Depression as it was cheap and easy to make

The Great Depression of the 1930s saw the popularity of boxed macaroni and cheese soar. The dish was already a well-known comfort food, with recipes dating back to the 13th century, but the financial hardships of the time made it a staple for many.

The earliest known iteration of boxed macaroni and cheese came from a salesman in St. Louis, Missouri, named Grant Leslie. Leslie, who wanted to increase pasta sales, attached blocks of processed cheese produced by Kraft Foods to boxes of pasta using rubber bands. Kraft hired Leslie and began producing Kraft Macaroni & Cheese (known as Kraft Dinner or KD in Canada) in 1937. The product was marketed as "a meal for four in nine minutes" and was an immediate success in the US and Canada.

During the Great Depression, a box of Kraft Macaroni & Cheese cost just 19 cents and could feed a family of four. The product was cheap, easy to make, and had a long shelf life—an attractive prospect at a time when many Canadian homes did not have refrigerators. It was also convenient, requiring only water, margarine, and milk to prepare.

The timing of the product's launch was key to its success. During World War II, rationing and increased reliance on meatless meals created a large market for the product, which was considered a hearty meal for families. Consumers could obtain two boxes of Kraft Macaroni & Cheese for one food ration stamp.

Today, boxed macaroni and cheese remains a popular and inexpensive food item. Canadians purchase nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week and eat an average of 3.2 boxes per year—55% more than Americans. The product has become a generic trademark of sorts for macaroni and cheese, with its iconic status in Canada.

The original recipe included boxed pasta and powdered processed cheese

The original recipe for boxed macaroni and cheese was created in 1937 by Kraft Foods. The product, known as Kraft Dinner or KD in Canada and Kraft Macaroni and Cheese in the US, was the brainchild of salesman Grant Leslie, who initially sold boxes of pasta with rubber bands attaching grated cheese. Kraft hired Leslie and began selling its boxed macaroni and cheese in the US and Canada, where it became an immediate success due to its affordability and convenience during the Great Depression. The product consisted of boxed pasta and powdered processed cheese, which had a long shelf life and was easy to ship and store, making it ideal for families facing economic hardships.

The Kraft Macaroni and Cheese box typically included dry macaroni pasta and a packet of powdered processed cheese. The classic preparation instructions recommended using water, margarine, and skim milk in addition to the contents of the box. However, consumers could adjust the cooking instructions and ingredients to their preferences, such as adding salt to the water or omitting milk.

Over time, Kraft introduced new product lines with different flavours, pasta shapes, and compositions. Deluxe varieties featured liquid processed cheese, while other options included microwavable frozen mac-and-cheese meals. The shelf life of the product was also extended, and the iconic blue box colour was introduced in 1954.

The popularity of boxed macaroni and cheese from Kraft and other brands has endured, with the product being a staple comfort food for generations. In 2018, Kraft introduced the KD Shaker, a plastic bottle of powdered cheese that allows consumers to use the cheese powder as they wish without being restricted by the amount of pasta in the box.

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