Bushra Griffith
Macaroni and cheese, colloquially known as 'mac and cheese', is a popular dish worldwide. It consists of macaroni pasta covered in a cheese sauce, most commonly cheddar, but various other cheeses can be used. The dish can be made in several ways, including baking it in the oven or preparing it on the stove. While it is a simple and tasty meal, there are many ways to make it your own, such as adding extra cheese or combining it with other ingredients.
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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 popular dish worldwide. It consists of macaroni pasta covered in a cheese sauce, typically a cheddar sauce, though other cheeses can be used. The dish is often baked in the oven, either as a casserole or in a pie, but can also be prepared on the stovetop.
The origins of macaroni and cheese can be traced back to medieval England, where pasta and cheese casseroles were common. One of the earliest known recipes for the dish was included in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper". Raffald's recipe calls for a Béchamel sauce with cheddar cheese (known as a Mornay sauce in French cooking) to be mixed with macaroni, sprinkled with Parmesan, and baked until golden. Another early recipe for macaroni and cheese can be found in Eliza Acton's 1845 cookbook, "Modern Cookery in All Its Branches", under the name "Macaroni a la Reine". This recipe instructs cooks to dissolve white cheese in cream and season it with salt, Cayenne pepper, mace, and butter.
In the United States, macaroni and cheese was introduced in the early 19th century by James Hemings, a chef to Thomas Jefferson. Jefferson, who was interested in extruded pasta, served "a pie called macaroni" at a state dinner in 1802. The first published recipe for macaroni and cheese in the US appeared in Mary Randolph's 1824 cookbook, "The Virginia House-Wife". Randolph's simple recipe included just three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. Similar recipes began to appear in cookbooks across the country throughout the 19th century, spreading as far west as Kansas and Missouri.
Today, macaroni and cheese is a beloved comfort food that can be found in restaurants, grocery stores, and food carts. It is often served as a side dish or main course and can be made from scratch or with packaged mixes. The dish has also inspired various novelty presentations, such as deep-fried macaroni and cheese and macaroni and cheese loaf, a deli meat containing macaroni and processed cheese bits.
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Best macaroni-to-cheese ratio
Macaroni and cheese, or "mac and cheese", is a popular dish with a long history. It is a comfort food for many and can be made in a variety of ways, with different types of pasta and cheese. But what is the best macaroni-to-cheese ratio?
The ideal ratio of macaroni to cheese is a matter of personal preference. Some people prefer their mac and cheese to be thicker, with more macaroni, while others prefer a higher cheese-to-pasta ratio for a creamier, more indulgent dish. The type of cheese used can also impact the ratio, as some cheeses are sharper or stronger in flavour, and so less may be needed to achieve the desired taste.
A good starting point for a basic mac and cheese recipe is to use equal amounts of macaroni and cheese sauce. This can be achieved by cooking one pound of pasta and mixing it with one pound of cheese sauce. This ratio provides a balance between the pasta and the cheese, ensuring that neither overpowers the other. However, this ratio can be adjusted to suit individual tastes.
For those who prefer a thicker mac and cheese, more macaroni can be added, with a ratio of 60% pasta to 40% cheese. This creates a heartier dish that can be a meal in itself. Conversely, for a creamier, more indulgent mac and cheese, the ratio can be shifted to favour more cheese, with a 40% pasta to 60% cheese ratio. This creates a richer, more decadent dish that is perfect for special occasions or when one is craving an extra cheesy treat.
Ultimately, the best macaroni-to-cheese ratio is the one that suits your personal taste. Mac and cheese is a versatile dish that can be adapted to your liking, so feel free to experiment with different ratios and types of pasta and cheese to find your perfect combination.
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Different types of cheese to use
Macaroni and cheese, or "mac and cheese," is a popular dish that combines pasta and cheese. While there are many ways to make this dish, the type of cheese used is an important consideration. Here are some different types of cheese that you can use to make delicious mac and cheese:
Cheddar Cheese
Cheddar cheese is the most commonly used cheese for mac and cheese. It has a sharp flavour and melts well, adding a creamy texture to the dish. However, extra-sharp cheddar is not recommended as it has low moisture content and does not melt as smoothly.
Gruyère
Gruyère is a Swiss cheese known for its exceptional melting properties and sophisticated flavour profile. When heated, it becomes creamy without becoming greasy, adding a luxurious texture to the mac and cheese. Its aging process develops sweet, nutty, and earthy notes.
Gouda
Gooey gouda is another option for mac and cheese. It has a mild, buttery flavour and melts well, adding a creamy texture to the dish. Smoked gouda is also an option for a slightly different flavour profile.
Parmesan
Parmesan, or Parmigiano Reggiano, adds a salty depth of flavour to mac and cheese. It can be incorporated into the cheese sauce or used as a topping. Look for Parmesan with a slightly crumbly texture and tiny white crystals, indicating proper aging and complex flavour.
Mozzarella, Colby, and Cream Cheese
Mozzarella, Colby, and cream cheese are also popular choices for mac and cheese. They add creaminess and a mild, smooth flavour to the dish.
Blue Cheese
Blue cheese can be added to mac and cheese for an extra sharp flavour and a distinct aroma. It pairs well with other cheeses like cheddar or Gruyère.
Other Options
Other types of cheese that can be used in mac and cheese include Havarti, Jarlsberg, Fontina, Provolone, Asiago, and American cheese. You can also combine two or more cheeses to create a unique flavour profile. Additionally, spices and meats like sausage or bacon can be added to enhance the flavour of the dish.
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Baking vs. stove-top preparation
Macaroni and cheese is a classic dish that can be prepared in various ways, including baking and stovetop cooking. Both methods have their unique advantages and appeal to different preferences. This comparison will delve into the details of baking versus stovetop preparation, highlighting the key differences and providing instructive insights for each approach.
Baking macaroni and cheese is a popular choice for those who relish the dish's signature crispy top and creamy interior. The baking process creates a delightful contrast in textures, with a golden, slightly browned exterior yielding to a soft and moist interior. To achieve this, a layer of cheese is often added on top before baking, enhancing the dish's overall cheesiness. It's important to monitor the baking time to prevent overcooking, as macaroni can dry out if left in the oven for too long. Baking enthusiasts appreciate the dish's substantial feel and the extra layer of cheese, which seals in moisture and flavour.
In contrast, stovetop preparation is favoured by those who prioritise creaminess and prefer a smoother, silkier sauce. This method involves cooking the pasta directly in the sauce, allowing the starch released from the pasta to emulsify the sauce. The result is a creamier, glossier texture that clings to the macaroni, eliminating the risk of a gluggy or overly thick sauce. Stovetop macaroni and cheese is also quicker to prepare, making it a convenient option for busy cooks. It offers greater control over the final texture, allowing for adjustments to suit personal preferences.
While baking yields a heartier dish with a unique texture combination, stovetop macaroni and cheese provides a faster, creamier alternative. Those short on time or seeking a more traditional, indulgent experience may prefer the stovetop method. However, for special occasions or when seeking a more substantial meal, baking can be a worthwhile endeavour. Ultimately, both methods have their merits, catering to diverse tastes and culinary circumstances.
To ensure a successful baking experience, it is crucial to undercook the pasta before combining it with the sauce and baking it in the oven. This prevents overcooking, resulting in a mushy texture. Additionally, using freshly grated cheese is recommended, as it melts more smoothly than pre-shredded varieties. For a crispy topping, a mixture of butter, breadcrumbs, and Parmesan can be sprinkled over the macaroni before baking.
For stovetop preparation, the key to success lies in mastering the roux, a mixture of butter and flour that serves as the thickening agent for the sauce. Taking the time to measure and whisk the butter and flour properly is essential, ensuring a smooth and creamy consistency. Adding milk slowly and warming it beforehand facilitates the desired creaminess and thickness. The stovetop method also allows for customisation with various cheese combinations, such as mozzarella and cheddar, to elevate the flavour and melting qualities of the dish.
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Frozen, canned, and boxed options
Macaroni and cheese is a beloved comfort food, and when the craving hits, nothing else will do. While homemade mac and cheese is a delight, convenience is key. Frozen mac and cheese is indulgent and delicious, but it isn't for those who like their pasta al dente. Frozen options are saucy and generally result in softer pasta.
Some popular frozen mac and cheese options include Patti LaBelle's offering from her lifestyle brand, Patti's Good Life. This frozen mac and cheese is made with cheddar and Monterey jack cheese and is well-seasoned and indulgent. Beecher's is another popular option, known for its rich and salty, complex cheddar flavor. However, it should be noted that Beecher's uses penne instead of macaroni.
Canned macaroni and cheese also exists, with brands like Heinz and Chef Boyardee offering this product.
When it comes to boxed mac and cheese, Kraft Dinner is a well-known option and has been a staple in many households since its introduction in 1937. Other boxed options include Trader Joe's, Annie's, and Velveeta. Boxed mac and cheese is often a convenient and cheap way to feed a family, and it can be upgraded with additional ingredients. However, some may find the taste lacking compared to frozen or homemade options.
So, whether you're craving the comfort of a boxed Kraft mac and cheese or want to indulge in a creamy, cheesy frozen option like Patti LaBelle's, there are plenty of choices to satisfy your mac and cheese cravings.
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Frequently asked questions
Macaroni and cheese, also known as mac and cheese, is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce.
The origins of macaroni and cheese trace back to cheese and pasta casseroles in medieval England. The dish was also popular in Switzerland in the 19th century, where it was known as Älplermagronen (Alpine herder's macaroni).
There are many ways to make macaroni and cheese, but a traditional method involves baking it in the oven. First, boil the macaroni until tender, then layer it with cheese and butter or milk in a casserole dish and bake until bubbly and golden.
While cheddar cheese is the most common choice for macaroni and cheese, other sharp-flavoured cheeses can also be used, such as Gruyère, Gouda, Havarti, or Jarlsberg. Multiple cheeses can be combined to create a unique flavour.
Yes, macaroni and cheese is referenced in the song "Macaroni Cheese" by Young Posse, as well as in the children's book "I Love You More Than Macaroni and Cheese" by Missy Mittel. It is also a popular comfort food and has been described as "delicious" and "perfect for a quick and easy meal".
