Macaroni and cheese

Macaroni and cheese(also known asmac and cheesein Canada and the United States andmacaroni cheesein the United Kingdom) is a dish ofmacaronipasta and acheese sauce, most commonlycheddar sauce.Its origins trace back to cheese and pasta casseroles in medieval England.The traditional macaroni and cheese is put in acasseroleand baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using apackaged mix.The cheese is often included as aMornay sauceadded to the pasta. It has been described as "comfort food".
A cheese and pasta casserole known asmakerounswas recorded in 1390, in medieval English, in the cookbook theForme of Cury.It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese, the recipe comparing it tolosyns, a dish similar tolasagne. The recipe given (inMiddle English) was:
The first modern recipe for macaroni and cheese was included inElizabeth Raffald's 1769 book,The Experienced English Housekeeper. Raffald's recipe is for aBéchamel saucewithcheddar cheese—aMornay saucein French cooking—which is mixed with macaroni, sprinkled withParmesan, and baked until bubbly and golden.
Another recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained in a sifter before being moved to a frying pan. Heavycreamis then added to the macaroni along with a "knob of butter" rolled in flour, and it must be cooked for five minutes before being transferred to a dish and topped with toasted Parmesan and pepper.Eliza Acton'sModern Cookery in All Its Branches(1845) has a similar recipe for macaroni and cheese, called "Macaroni a la Reine", which states that while the macaroni is being boiled to its tenderness, the cook must "dissolve gently ten ounces of any rich, well-flavoured white cheese in full three quarters of a pint of good cream; add a little salt, a rather full seasoning ofcayenne, from half to a whole saltspoonful of poundedmace, and a couple of ounces of sweet fresh butter". The recipe goes on that "the maccaroni, previously well-drained, may then be tossed gently in it, or after it is dished, the cheese may be poured equally over the maccaroni" before being thickly covered with breadcrumbs "fried of a pale gold color, and dried perfectly, either before the fire or in an oven, when such an addition is considered an improvement."
The 1861 edition of the famous British Victorian cookbookMrs. Beeton's Book of Household Managementincluded two instances of "Macaroni, as usually served with the Cheese Course". One of them states:
In the United Kingdom, during the 2010s, it has seen a surge in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants.
James Hemings, a classically trained French chef enslaved by US presidentThomas Jefferson, was instrumental in bringing the recipe to the United States after Jefferson encountered it inParis.Jefferson drew a sketch of the pasta and wrote detailed notes on theextrusionprocess. In 1793, he commissioned the US ambassador to FranceWilliam Shortto purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello.In 1802, Jefferson served "a pie called macaroni" at a state dinner. The menu of the dinner was reported by ReverendManasseh Cutler, who apparently was not fond of the cheesy macaroni casserole.Nevertheless, since that time, baked macaroni and cheese has remained popular in the United States.
A recipe called "macaroni and cheese" appeared in the 1824 cookbookThe Virginia House-Wifewritten byMary Randolph. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in ahot oven.The cookbook was the most influential cookbook of the 19th century, according to culinary historianKaren Hess.Similar recipes for macaroni and cheese occur in the 1852Hand-book of Useful Arts, and the 1861Godey's Lady's Book. By the mid-1880s, cookbooks as far west asKansasandFestus, Missouri, included recipes for macaroni and cheese casseroles. Factory production of the main ingredients made the dish affordable, and recipes made it accessible, but not notably popular. As it became accessible to a broader section of society, macaroni and cheese lost its upper-class appeal.
Macaroni and cheese was brought to Canada by British immigrants, coming from other parts of theBritish Empire. Macaroni and cheese recipes have been attested in Canada since at leastModern Practical Cookeryin 1845, which suggests apuff pastrylining (suggesting upper-class refinement); a sauce of cream, egg yolks, mace, and mustard; and grated Parmesan orCheshire cheeseon top. Canadian Cheddar cheese was also becoming popularized at this time and was likely also used during that era.
Macaroni and cheese is very popular in contemporary Canada.Kraft Dinneris the most popular brand of packaged macaroni and cheese. Sasha Chapman, writing inThe Walrus, considered it to be Canada's national dish, ahead ofpoutine.In fact, Canadians purchase nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week.
Pasta other than macaroni are often used: almost anyshort-cut extruded pastaand many of thedecorative cut pastawill do, particularly those with folds and pockets to hold the cheese. When made withconchigliethe dish may be referred to as "shells and cheese".
Whilecheddar cheeseis most commonly used for macaroni and cheese, other cheeses may also be used — usually sharp in flavour — and two or more cheeses can be combined. Other cheeses can be used such asGruyère,Gouda,Havarti, andJarlsberg cheese.
Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter or evaporated milk) then baking in a casserole, rather than preparing as a cheese sauce.Also, some like to include a crunchy topping to their baked macaroni and cheese by topping it off with bread crumbs or crushed crackers, which also keeps the noodles on top from drying out when baking.
One novelty presentation is deep-fried macaroni and cheese found at fairs andfood carts.
In Scotland, macaroni and cheese can often be found in pies, known as a macaroni pie.
In 1731, the monastery ofDisentisinSwitzerlandpurchased a macaroni machine. Monasteries in the country were also known for cheesemaking.Though it is unknown when exactly it was invented, around the 19th century, the traditional dish in Switzerland calledÄlplermagronen(Alpine herder's macaroni) became popular.Älplermagronenare made of macaroni, cream, cheese, roasted onions, and in some recipes, potatoes. In theCanton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is oftenEmmental cheeseorAppenzeller cheese. It is usually accompanied byapple sauce.
The earliest known iteration of boxed macaroni and cheese came from a salesman inSt. Louis,Missourinamed Grant Leslie.Leslie used rubber bands to attachprocessed cheeseproduced byKraft Foodsto boxes of pasta in an attempt to increase pasta sales.Kraft hired Leslie and began to produce Kraft Macaroni & Cheese (known asKraft Dinneror KD inCanada) in 1937 with the slogan "make a meal for four in nine minutes". It was an immediate success in the US and Canada amidst the economic hardships of the Depression. During the Second World War, rationing led to increased popularity for the product, of which two boxes could be obtained for onefood rationingstamp, or one box for 19cents.
Packagedmacaroni and cheese are now available in frozen form or as boxed ingredients for simplified preparation.Boston Market,Michelina's,Kraft Foods,Cracker Barrel, andStouffer'sare some of the more recognizable brands of prepared and frozen macaroni and cheese available in the United States. Macaroni and Cheese is also available canned and in microwavable containers. "Macaroni and cheese loaf", adeli meatwhich contains both macaroni and processed cheese bits, can be found in some stores.A variety of packaged mixes that are prepared in a sauce pan on the stove or in amicrowave ovenare available. Some different products on the market use this basic formulation with minor variations in ingredients.
Although high in carbohydrates, calories, fat, and salt, macaroni and cheese is a source of protein and certain variations of the dish can decrease the negative health aspects.