Andy Montoya
Macaroni and cheese is a beloved comfort food for many, but it can be surprisingly tricky to make. While it's a simple combination of pasta and cheese, there are many ways to get it wrong, from overcooking the cheese sauce to burning the breadcrumbs. One of the most important elements is the pasta shape, and while dried elbow pasta is a common choice, lumache, cavatappi, and even spaghetti can be used. However, some argue that it's not truly macaroni and cheese unless it's made with macaroni pasta. This is where things get interesting: the term macaroni and cheese may not have always been about the type of pasta used. The name might have come from the word macaroni meaning fancy, and the dish could have originally been called macaroni-ing cheese. So, while you may find boxed mac and cheese in the pasta aisle, the name might be about more than just the type of noodle.
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What You'll Learn
Mac and cheese boxed meals
Firstly, it is worth noting that the quality and taste of boxed mac and cheese can vary significantly. Some people may find the flavour unsatisfactory, describing it as bland, salty, or lacking a true cheese taste. This may be due to the use of a "cheese sauce mix" rather than traditional cheese, resulting in a less authentic flavour. Additionally, some individuals have expressed concerns about the presence of artificial ingredients and chemicals in certain brands, which may impact their purchasing decisions.
Despite these potential drawbacks, boxed mac and cheese remains a beloved and nostalgic choice for many. It is often associated with childhood and can be a comforting and convenient option for a quick meal. Some brands, like Kraft, have a loyal following, with people enjoying the familiarity and simplicity of the dish. It is also worth noting that boxed options have evolved over time, and some brands now offer organic or higher-quality alternatives, providing consumers with more choices to suit their preferences.
When it comes to preparing boxed mac and cheese, there are a few tips that can enhance the final product. Some suggest adding ingredients like olive oil, butter, or grated Parmesan cheese to elevate the flavour and texture. Others recommend experimenting with different types of pasta shapes, as the standard elbow macaroni may not be the ideal choice for everyone. Shapes like lumache, cavatappi, or shells can provide a more interesting texture and allow the sauce to penetrate the pasta more effectively.
In conclusion, while boxed mac and cheese may not offer the same level of flavour or quality as a homemade dish prepared with fresh ingredients, it holds a special place in the hearts of many. It represents convenience, comfort, and simplicity, making it a go-to option for busy individuals or those seeking a nostalgic taste of their childhood. With a variety of brands and the option to customise with additional ingredients, boxed mac and cheese meals can be a satisfying choice, even if they aren't found in the pasta aisle.
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Mac and cheese: pasta types
Mac and cheese is a classic dish, especially in the United States. While it is a simple dish, it can be easy to get it wrong. One of the most important considerations when making mac and cheese is the type of pasta used.
Firstly, dried pasta is considered superior to fresh pasta when making mac and cheese. This is because dried pasta holds its structure better than fresh pasta, which is important when covered in a thick and heavy cheese sauce.
When it comes to the shape of the pasta, there are several options that are considered ideal. Elbow pasta is one of the most common types used for mac and cheese. It has a ridged, curved macaroni shape and looks like a narrow tube. Many boxed mac and cheese brands, like Kraft and Banza, use elbow pasta. Cavatappi, also known as "double elbows," is another popular choice. It has a corkscrew shape that allows sauces to soak into the centre and penetrate the outer portion. Lumache, or "shellbows," are short, ridged, shell-shaped pasta that looks like snails. The pinched ends of lumache make them perfect for trapping sauces.
Other pasta shapes that can be used for mac and cheese include wagon wheels, shells, and radiatori. These shapes have ridges or nooks that can hold the cheese sauce, ensuring the perfect ratio of pasta to sauce. Ultimately, the best pasta shape for mac and cheese is a matter of personal preference, and there are many options to choose from.
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Mac and cheese: cheese types
Macaroni and cheese is a classic dish, especially in the United States. While it is a seemingly simple dish, it can be surprisingly easy to get wrong. One of the most important factors in making good macaroni and cheese is the type of cheese used.
Cheddar is a popular choice for macaroni and cheese, as it is easy to find, affordable, melts beautifully, and has a delicious taste. However, it is important to avoid using extra-sharp cheddar, as it does not melt well due to its low moisture content. Medium cheddar is a better option, as it has more moisture and yields a creamier sauce.
Other types of cheese that can be used in macaroni and cheese include Parmesan, which adds a salty depth of flavor, and Gruyère, which has excellent melting properties and a sophisticated flavor profile. Smoked Gouda is also a wonderful option, as it balances the sharpness of cheddar perfectly. For a more indulgent dish, Brie can be used, as its high fat content creates a silky sauce.
In addition to the type of cheese, the shape of the pasta is also important. Elbow pasta is one of the most common choices, as it holds a ridged, curved macaroni shape that allows the sauce to penetrate the center and outer portions. Cavatappi, also known as "double elbows," is another good option for the same reasons.
While macaroni and cheese can be made with a variety of cheeses and pasta shapes, it is important to remember that it is not an exact science and there is room for experimentation. As long as the cheese melts well and complements the other flavors in the dish, the possibilities are endless.
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Mac and cheese: history
Mac and cheese, also known as macaroni and cheese, is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins can be traced back to medieval England, where it was a combination of cheese and pasta casseroles. The dish was also mentioned in De Agri Cultura, a treatise on running a vast country estate, written by Marcus Porcius Cato, senator of the Roman Republic, in 160 BCE.
In 1769, Elizabeth Raffald's book, The Experienced English Housekeeper, included a recipe for macaroni and cheese. Raffald's recipe was for a Béchamel sauce with cheddar cheese, which is known as a Mornay sauce in French cooking. This sauce was mixed with macaroni, sprinkled with Parmesan, and baked until golden. Another early English recipe book from 1824, The Virginia Housewife, written by Mary Randolph, included a recipe with three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. This cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese appeared in cookbooks in the mid-19th century, such as the 1852 Hand-book of Useful Arts and the 1861 Godey's Lady's Book.
In the United States, mac and cheese is believed to have been introduced by Thomas Jefferson, who brought it back from France. Jefferson is said to have brought an enslaved James Hemings to France to study culinary arts, and later smuggled a pasta machine from Naples so that Hemings could prepare macaroni and cheese for elite families in the American South. However, this origin story has been disputed, as the dish was already known in English culture before Jefferson's time.
Mac and cheese became popular in Canada, brought by British immigrants from other parts of the British Empire. It was included in Modern Practical Cookery in 1845, which suggested a puff pastry lining, a sauce of cream, egg yolks, mace, and mustard, and grated Parmesan or Cheshire cheese on top. Canadian Cheddar cheese was also gaining popularity at this time. In the 21st century, mac and cheese rose in popularity in the United Kingdom, becoming widespread as a meal and a side dish in both fast food and upmarket restaurants.
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Mac and cheese: preparation methods
Mac and cheese is a surprisingly easy dish to get wrong. You can overcook the cheese sauce, choose the wrong pasta shape, or broil the breadcrumbs on top for too long, leaving them burnt.
When making mac and cheese, dried pasta is the superior choice. This is because dried pasta holds its structure better than fresh pasta, which is important when making a thick and heavy cheese sauce. Elbow pasta is one of the most common types of dried pasta used for mac and cheese. It is ridged and curved, looking like a narrow tube. Cavatappi, also known as "double elbows", is another good option. They are shaped like a corkscrew and allow sauces to soak in and penetrate the centre and outer portions. Lumache, or "shellbows", are short, ridged, shell-shaped pasta that looks like snails. The pinched end is perfect for trapping sauces.
When making the sauce, it is recommended to grate your own cheese. Pre-shredded store-bought cheese will not melt the same way as freshly grated cheese. It is also important to bring the cheese to room temperature before adding it to the sauce. To make a thicker sauce, you can add more cheese. A combination of different cheeses can also be used to make the sauce, such as white cheddar, smoked gouda, gruyere, brie, goat cheese, mozzarella, or fontina.
To make a roux, which is a thickening agent made of one part fat and one part flour, start by melting butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth. Then, slowly pour in milk and stir until the mixture is smooth and bubbling. Finally, add the grated cheese and stir until smooth and melted.
Once the pasta is cooked, drain it and stir it into the cheese sauce until coated. If you want to bake your mac and cheese, pour the coated pasta into a baking dish. Sprinkle cheese over the top and put it in the oven until the cheese is bubbly.
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Frequently asked questions
Macaroni and cheese is often sold as a boxed meal kit, which is usually found in the center aisles of a grocery store, rather than on the pasta aisle.
Yes, Kraft sells an organic version of its boxed macaroni and cheese that contains no artificial flavors, preservatives, or dyes.
Yes, you can make your own macaroni and cheese from scratch using dried macaroni, butter, olive oil, milk, and grated cheese.
There are many different types of cheese that can be used in macaroni and cheese, including cheddar, gouda, gruyère, colby, monterey jack, fontina, and pepper jack.
Elbow pasta is one of the most common types of pasta used for macaroni and cheese. Other good options include lumache, cavatappi, and rotini.
