Bushra Griffith
Macaroni and cheese, or mac and cheese, is a beloved comfort food worldwide, especially in the United States, Canada, and the United Kingdom. It is a pasta dish of macaroni covered in cheese sauce, most commonly a cheddar sauce. While it is considered a quintessentially American dish, its origins can be traced back to ancient Italy, with a recipe from the 13th century believed to be the first iteration of mac and cheese. Over the centuries, the dish has gone through many iterations and has appeared in numerous cookbooks. Today, it is widely available in grocery stores and restaurants, with popular brands like Kraft Dinner and Stouffer's offering frozen and boxed options.
| Characteristics | Values |
|---|---|
| Origin | Ancient Italy |
| First recipe | "De lesanis" from the 13th century |
| First modern recipe | Elizabeth Raffald's 1769 book, The Experienced English Housekeeper |
| How it spread to the US | Thomas Jefferson and James Hemings brought it to the US after visiting France |
| How it spread to Canada | British immigrants |
| How it became popular in the US | During the Great Depression, a salesman from St. Louis, Missouri, combined non-perishable dried pasta with dried processed cheese |
| How it's prepared | Baked in the oven or cooked on top of the stove |
| Common cheese types used | Cheddar, red Leicester, mature Lancashire, Gruyère, Parmesan, Canadian Cheddar |
| Common sauce types used | Béchamel, Mornay, velouté |
| Brand names | Kraft, Boston Market, Michelina's, Cracker Barrel, Stouffer's, Heinz |
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What You'll Learn
Mac and cheese in the US
Macaroni and cheese, or mac and cheese, is a popular dish in the US, with many variations available across the country. The dish has a long history, with recipes appearing in cookbooks as early as 1824, and it has since become a staple comfort food in the US and beyond.
History
Mac and cheese's origins can be traced back to medieval England, where it was a casserole dish made with cheese and pasta. The dish was then popularised in the US in the 19th century, with recipes appearing in American cookbooks of the time. One theory suggests that James Hemings brought the recipe to the US, prompted by Thomas Jefferson, who was interested in extruded pasta. Jefferson served a "pie called macaroni" at a state dinner in 1802, though it was apparently not to the taste of Reverend Manasseh Cutler, who reported on the dinner. By the mid-1880s, mac and cheese recipes had made it as far west as Kansas and Missouri, and the dish had become accessible to a broader section of society.
US Variations
Today, mac and cheese is a versatile dish, with many different variations available across the US. In Seattle, for instance, Kurt Dammeier of the Pike Place Market breaks with tradition by not using elbow macaroni in his version of the dish. In New York City, the famous cheese shop in Long Island City serves a version with Tickler cheddar from England, cave-aged Gruyère, and mozzarella di bufala, finished with fried onions and more shredded Gruyère for a crust. At a beer-geek bar, customisable mac and cheese is served to counter the effects of pints of craft beer, with a basic cheese-only option made with orecchiette pasta and five pungent cheeses: cheddar, provolone, Fontina, blue, and Asiago. A variety of toppings and mix-ins, from shrimp to sausage to fried eggs, can be added.
Top Chef alum Jeff McInnis offers another take on the dish at his Southern fried chicken joint, with a version that includes five cheeses: medium-sharp cheddar, Swiss, Grayson, Red Leicester, and Parmesan. Instead of elbow macaroni, McInnis opts for torchio, a spiral-like torch-shaped pasta, which he says is "perfect for catching the cheesy sauce". The dish is topped with breadcrumbs and fresh herbs and served in individual cast-iron baking dishes.
For those in the US who want to try making their own mac and cheese, there are plenty of recipes to choose from, with options for customisation in terms of both cheese and pasta.
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Mac and cheese in the UK
Macaroni and cheese, or "mac and cheese", is a popular dish in the UK with a long history. The dish is believed to have originated from cheese and pasta casseroles in medieval England, and it has since become a staple in British cuisine. Today, it is widely available in both fast-food and upmarket restaurants, as well as being a common homemade meal.
Traditional macaroni and cheese is typically prepared by baking it in the oven, although it can also be cooked on the stovetop. The dish consists of macaroni pasta covered in a cheese sauce, most commonly a cheddar sauce, although other cheeses such as Gruyère, Gouda, Havarti, and Jarlsberg can also be used. Some recipes call for a combination of cheeses to enhance the flavour, such as mature cheddar with grana padano, or Edam, Gouda, and Emmental/Jarlsberg with nutmeg.
In addition to the cheese sauce, macaroni and cheese can be made even more indulgent by adding a crispy crust. This can be achieved by topping the dish with breadcrumbs or crushed crackers before baking. Some recipes also include additional ingredients such as bacon or ham, roasted onions, or potatoes. In Scotland, macaroni and cheese is often found in pies, known as macaroni pies.
For those who prefer the convenience of packaged food, there are several options available in UK supermarkets and online retailers, such as Amazon. Kraft Dinner is a popular brand of packaged macaroni and cheese, although other brands such as Heinz and Charlie Bigham's also offer their own versions. These packaged options often include a cheese powder that is mixed with milk to create the sauce, rather than a ready-made sauce.
Whether homemade or store-bought, macaroni and cheese is a beloved dish in the UK, offering comfort and warmth with its creamy sauce and cheesy goodness. It is a versatile dish that can be enjoyed as a main course or side dish, and its popularity continues to endure.
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Mac and cheese in Canada
Mac and cheese is a popular dish in Canada, with Canadians eating a lot more of it than their American neighbours. It was brought to Canada by British immigrants, and recipes have been found in the country dating back to at least 1845.
Kraft Dinner (KD) is the most popular brand of packaged mac and cheese in Canada, with around 25% of the 7 million boxes sold worldwide each week being purchased by Canadians. It is said to have a distinct taste compared to its American counterpart, with a powder cheese sauce and thinner noodles. It is also available in the US, but some people prefer the Canadian version, claiming it tastes better.
There are several other brands of mac and cheese available in Canada, including Cheetos, Annie's, Daiya, President's Choice, and No Name. Daiya is a dairy-free option, but some people find the texture and taste off-putting. No Name is the cheapest option, but it has been criticised for its soggy and mushy consistency.
In addition to boxed mac and cheese, Canadians can also make their own using Canadian cheddar and milk, or by buying cheese powder from a Canadian company and combining it with Canadian-made macaroni. Some recipes for homemade mac and cheese include additional ingredients such as garlic, thyme, mustard, nutmeg, salt, pepper, and cayenne pepper.
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Homemade mac and cheese
Macaroni and cheese, also known as mac and cheese, is a pasta dish of macaroni covered in cheese sauce. Its origins can be traced back to medieval England, where it was a casserole made with cheese and pasta. The traditional method of preparation involves baking the dish in the oven, but it can also be cooked on the stovetop.
Ingredients:
- 1 pound dried elbow macaroni
- 1 1/2 pounds medium cheddar cheese, grated (about 6 cups)
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 6 cups milk or half-and-half
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground paprika
Instructions:
- Preheat the oven to 350°F.
- Coat a 9x13-inch baking dish with butter.
- Bring a large pot of heavily salted water to a boil.
- Add the macaroni and cook for 2 minutes less than the package instructions for al dente.
- Drain the macaroni and set aside.
- In a separate pot, melt the butter over medium heat.
- Add the flour and stir until it turns golden and fragrant, about 1 to 1 1/2 minutes.
- Slowly whisk in the milk and continue cooking until the mixture thickens, about 5-7 minutes.
- Remove the sauce from the heat and let it cool for a few minutes.
- Gradually add the grated cheese to the sauce, stirring until it melts.
- Add the cooked macaroni to the sauce and toss to coat.
- Pour the macaroni and cheese into the prepared baking dish.
- Sprinkle the top with the remaining cup of grated cheese and paprika.
- Bake in the preheated oven until the cheese is bubbly and golden brown, about 30 minutes.
- Serve immediately.
Tips:
- For a smoother and creamier sauce, shred the cheese by hand instead of using pre-shredded cheese.
- To prevent the pasta from becoming soggy, cook it to slightly less than al dente, as it will continue to cook in the oven.
- For a crunchy topping, combine panko crumbs, Parmesan cheese, melted butter, and paprika, and sprinkle over the mac and cheese before baking.
- For a more indulgent dish, add bacon bits or mix in different types of cheese, such as Gruyère or Fontina.
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Packaged mac and cheese
There are numerous brands offering packaged mac and cheese, with some of the most popular ones being Kraft, Annie's, Trader Joe's, and Velveeta. These brands offer a range of options, from classic cheddar to more indulgent varieties. For those with dietary restrictions, there are also gluten-free, dairy-free, and vegan options available.
When choosing a packaged mac and cheese, taste and texture are important factors to consider. Some varieties may have a smoother and glossier sauce, while others may have a more distinct cheese flavour. The type of pasta used can also vary, with some brands offering shells, tubular noodles, or spiral pasta. It's worth noting that the cooking method can also impact the final texture, so be sure to follow the package instructions.
In terms of specific recommendations, Annie's Deluxe Shells and Aged Cheddar is a popular choice, known for its short list of recognisable ingredients, including real butter, dried cheddar cheese, whey, and salt. The shell-shaped pasta provides a satisfying bite and more surface area for the cheesy sauce to cling to. Another option is Great Value, which offers a hint of sweetness and a soft, cheesy texture.
While packaged mac and cheese can be a convenient option, it's important to be mindful of the sodium content, as some brands can contain over 1000 mg of sodium per serving. It's always a good idea to check the nutrition label and choose options with lower sodium content when possible, especially if it's a regular part of your diet.
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Frequently asked questions
Boston Market, Michelina's, Kraft Foods, Cracker Barrel, and Stouffer's are some of the more recognizable brands of prepared and frozen macaroni and cheese available in the United States.
Kraft Dinner is the most popular brand of packaged macaroni and cheese in Canada.
Macaroni and cheese is known as "macaroni cheese" in the United Kingdom. While it's unclear which brands or restaurants serve it, it is a popular dish.
