Andy Montoya
Macaroni and cheese, or mac and cheese, is a dish of English origin that has become popular in the United States and Canada. It is made by covering macaroni pasta in a cheese sauce, typically a cheddar sauce, and can be baked in the oven or prepared on the stovetop. While the dish is widely consumed in North America, its availability in other countries may be limited due to various factors, including cultural preferences, culinary traditions, and regulations surrounding artificial food colourings, which are often used in packaged macaroni and cheese products. This paragraph will explore the reasons why macaroni and cheese may not be as prevalent in other parts of the world.
| Characteristics | Values |
|---|---|
| Macaroni and cheese is not available in other countries because | It is considered unhealthy due to the presence of artificial food colourings |
| Countries where it is banned | Finland, Norway, Australia |
| Other names | Mac and Cheese, Macaroni Cheese, Cheesey Pasta, Kraft Dinner (Canada), Kraft Macaroni & Cheese (Australia) |
| Countries where it is consumed | Canada, the United Kingdom, the United States |
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What You'll Learn
- Mac and cheese is available in Canada, where it's considered the national dish
- It's also available in the UK, where it's called macaroni cheese or cheesy pasta
- The dish has Italian roots, but Italians don't consider it an Italian dish
- It was brought to the US by Thomas Jefferson's enslaved chef, James Hemings
- It's banned in some countries due to the use of artificial food colouring linked to health issues
Mac and cheese is available in Canada, where it's considered the national dish
Mac and cheese is available in Canada, where it is considered the national dish. In Canada, the dish is commonly referred to as “Kraft Dinner” or “KD”, and it is marketed by the Kraft Foods Group. Canadians are said to have a particular affinity for the dish, with sources citing it as a de facto national dish and a "genuine Canadian cultural icon".
The popularity of mac and cheese in Canada can be traced back to its introduction in the country during the 1930s. During World War II, the product saw immense success due to its long shelf life, the ease of preparation, and its classification as a hearty meal. Kraft Dinner was also affordable, as consumers could receive two boxes for one food ration stamp.
Over time, Kraft Dinner has become deeply ingrained in Canadian culture, with Canadians consuming 55% more boxes per capita than Americans. The product has also evolved to include various flavour variations and formulations, such as the KD Shaker, which offers the convenience of using cheese powder without the need for the accompanying pasta.
While the boxed version of mac and cheese is widely popular in Canada, traditional recipes for the dish have been present in the country since at least 1845. These recipes often included a puff pastry lining, a sauce made with cream, egg yolks, mace, and mustard, and grated Parmesan or Cheshire cheese on top. Canadian Cheddar cheese was also commonly used during this time.
In Canada, mac and cheese is typically considered a main dish, in contrast to the United States, where it is often treated as a side dish. The dish has become so iconic in Canada that it has even inspired unique culinary creations, such as the "macaroni and cheese loaf", a deli meat containing macaroni and processed cheese bits.
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It's also available in the UK, where it's called macaroni cheese or cheesy pasta
Macaroni and cheese, or mac and cheese, is available in the UK, where it is commonly referred to as macaroni cheese or cheesy pasta. It has become increasingly common for the dish to be referred to by its American slang name, mac and cheese, especially when served as a side dish or with gourmet ingredients in restaurants. However, some establishments, such as Pret-a-Manger, stick to the traditional name, macaroni cheese.
The dish has risen in popularity in the UK in the 21st century, with various recipes and preparations available. It can be found on the menus of both fast-food and upmarket restaurants, and it is also available in packaged, frozen, and canned forms in supermarkets. The traditional preparation involves baking it in the oven, but it can also be prepared on the stovetop, often using a packaged mix.
The origins of macaroni and cheese can be traced back to medieval England, where it was a pasta and cheese casserole. A recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper," and it has since become a popular dish in the UK.
In terms of ingredients, the traditional macaroni and cheese in the UK is typically made with a Béchamel sauce, or Mornay sauce, mixed with macaroni and sprinkled with Parmesan cheese before baking. Other cheeses commonly used include cheddar, Cheshire, and Canadian cheddar.
While the dish is now widely associated with the United States, its history in the UK and the existence of different variations around the world showcase the global appeal and versatility of this comforting pasta dish.
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The dish has Italian roots, but Italians don't consider it an Italian dish
Macaroni and cheese, or "mac and cheese", is a dish of macaroni pasta covered in a cheese sauce, most commonly cheddar. While the dish has Italian roots, Italians do not consider it an Italian dish.
The origins of macaroni and cheese can be traced back to cheese and pasta casseroles in medieval England. A recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper". Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and 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 occurred 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 21st century, macaroni and cheese has risen in popularity in the United Kingdom, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants. It is also popular in Canada, brought there by British immigrants from other parts of the British Empire. Sasha Chapman, writing in "The Walrus", considered it to be Canada's national dish, ahead of poutine. Canadians purchase nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week.
While the dish may have Italian roots, Italians do not consider it a part of their cuisine. This is likely because the traditional Italian version, "quattro formaggi", is very different from the English and American versions. It is made with four types of Italian cheese and does not include macaroni pasta. Additionally, the Italian version is not typically served as a casserole or baked dish, which is a key element of the English and American versions.
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It was brought to the US by Thomas Jefferson's enslaved chef, James Hemings
Macaroni and cheese, or mac and cheese, is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins can be traced back to cheese and pasta casseroles in medieval England. The dish was brought to Canada by British immigrants, and recipes have been found dating back to at least 1845.
In the United States, mac and cheese is believed to have been introduced by James Hemings, Thomas Jefferson's enslaved chef. Hemings was born in 1765 and became Jefferson's property in 1774. At age 19, Jefferson brought Hemings with him to France, where he trained at the Château de Chantilly. Hemings learned French cooking styles and brought them back to the United States, including the dish that would become macaroni and cheese.
Hemings was a talented chef and is credited with introducing many French-inspired dishes to the United States, including crème brûlée, meringues, whipped cream, and macaroni and cheese. He served as Jefferson's chef and valet, impressing guests with his culinary creations. In 1796, Hemings became one of the few Jefferson slaves to negotiate his freedom, but he died by suicide just five years later at the age of 36.
While Hemings is often credited with bringing mac and cheese to the United States, it's important to note that the dish itself has evolved over time. The original French version, known as "macaroni pie," was a bechamel-based dish that Hemings likely learned during his time in France. He may have also been influenced by Italian cuisine, as Jefferson received a giant wheel of Parmeggiano cheese from Italian diplomats.
Today, mac and cheese is a beloved dish in the United States, with various packaged mixes and frozen options available from brands like Kraft Foods and Stouffer's. It has become a comfort food and a staple in American cuisine, thanks in large part to the culinary skills and innovations of James Hemings.
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It's banned in some countries due to the use of artificial food colouring linked to health issues
While macaroni and cheese is available in many countries, the boxed version of the dish, often simply called "Kraft Dinner", is banned in some countries due to the use of artificial food colouring linked to health issues.
Macaroni and cheese is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins trace back to cheese and pasta casseroles in medieval England. The traditional macaroni and cheese is put in a casserole dish and baked in the oven; however, it may also be prepared in a sauce pan on the stovetop, sometimes using a packaged mix.
In the United States, boxed macaroni and cheese is a popular convenience food, with Kraft Foods being one of the most recognizable brands. The boxed version often includes artificial ingredients and chemical additives that are banned in other countries due to potential health risks.
Specifically, the yellow food colourings Yellow 5 (also known as Tartrazine) and Yellow 6 (also known as Sunset Yellow FCF or Orange B) have been shown to cause hypersensitivity in children. As a result, countries like Finland, Norway, and Australia have banned the use of these artificial food colourings.
In response to this concern, Kraft has announced that they will be changing the recipe for some new versions of their boxed macaroni and cheese, using natural beta carotene and paprika to achieve the same orange colour. However, the original recipe with the artificial food colouring will still be available for purchase.
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Frequently asked questions
Macaroni and cheese is available in countries outside of the US, including Canada and the UK.
Packaged macaroni and cheese is available in countries outside of the US, including Canada and the UK. However, the availability of specific brands may vary by region.
Macaroni and cheese is a popular dish in the US, but it may not be as prevalent in other countries due to cultural and culinary differences. In Europe, for example, people tend to associate pasta with Italian cuisine and may prefer to use different types of cheese and sauces.
Macaroni and cheese has a long history in the US, dating back to the 18th and 19th centuries. It has been influenced by various cultures, including Italian, British, and African-American cuisine. The dish has become a staple in the US, and its popularity has led to it being considered a comfort food for many Americans. However, in other countries, macaroni and cheese may not have the same cultural significance or history, which could contribute to it being less widely considered a comfort food.
