March 22, 2011
Marvelous Macaroni and Cheese
Baked mac and cheese, courtesy of Flickr user fritish
The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner.
Kraft Foods introduced its boxed macaroni and cheese in 1937, when America was in the throes of the Great Depression. The product could serve four for 19 cents, and the company sold 8 million boxes of its quick-and-easy macaroni and cheese in a year. With rationing in effect during World War II, the boxed mix continued to gain in popularity; staples such as fresh meat and dairy were in short supply. It’s now the standard incarnation of the dish, and along with ramen noodles, the Kraft Dinner (as it’s known in Canada) is a mainstay of college student cuisine.
But some chefs are taking back the mac, putting inventive twists on this comfort food classic and making it worthy of fine dining establishments. (And yes, they’re upping the ante from Kraft’s novelty noodles, which resemble anything from cartoon characters to political mascots.) Some restaurants, such as S’Mac in New York, specialize in tantalizing variations on the dish—such as subbing in brie, figs, rosemary and mushrooms for the traditional cheddar-based sauce. Most restaurants, however, will have only have one or two options—but in a place like D.C., diners still have a fabulous variety to choose from, as the Washington Post will attest.
And then there’s Paula Deen, who wraps her mac and cheese in bacon, breads it and flash fries the stuff. (Although you can forego the bells and whistles and stick to her more traditional presentation of the casserole.)
When making mac and cheese for myself, I turn to the 1953 edition of the Better Homes and Gardens cookbook, which calls for a sauce made from Velveeta, onion and cream of mushroom soup. Top it off with some salsa and a side of broccoli and I’m in a good place. So basically, it’s just an ever so slightly dressed up version of what you find on grocery store shelves. But do you think outside the little blue box? Tell us about your own fun take on macaroni and cheese in the comments area below.
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The best macaroni and cheese I’ve had was just outside the train station in Alexandria, a dish called simply “beshamel” in Arabic. Large macaroni noodles smothered and baked in a thick white sauce with aged white cheese grated and browned on top. Comfort food in the extreme! I make mine the same way now, cooking the pasta a little under al dente, making a basic bechamel sauce flavored with cheddar, then mixing it all in a baking dish and covering it with another layer of cheddar. It’s rich and creamy, decadent comfort food when nothing else will do.
I do all sorts of variations, but sometimes only the classic baked macaroni and cheese made from organic ingredients will do. I posted my recipe February 18 because it is the quintessential cold weather comfort food. I don’t eat the stuff that comes in a box or that is made from processed “cheese food.” The real thing is easy enough to make and tastes soooo much better. I agree, a little salsa and a side of broccoli makes it great.
I apparently have the fanciest Mac and Cheese of any student (According to my flatmate)
First make a Roux, stir in warm milk to make white sauce.
A grating of nutmeg, some pepper and a little salt. Then LOTS of grated cheese. I prefer strong Cheddar and some Parmisan Then cook your macaroni until it’s just under al dente, and then mix them all together in a casserole dish and stick it in the oven with more grated cheese on top.
Velveeta is not cheese–see Wikopedia. Cheeze Whiz is closer to cheese again see Wikopedia. Cheese, cheese food, processed cheese, cheese product are all FDA controlled words. If you want Mac and cheese–use real cheese. Make a roux–mix in shredded real cheese off you go. Note already shredded cheese is coated with a non caking agent. You can grate your own and miss out on the caking agent.
I use at least three cheeses, pancetta and herb bread crumbs. I never like mac and cheese from a box.
[...] Fact: While visiting France in 1793, Thomas Jefferson fell in love with this cheesy pasta dish and brought the recipe back with him to the colonies. He [...]
[...] surprisingly butterless recipe from Paula Deen for grilled chicken with rhubarb salsa calls for a salsa that mixes together [...]
Once the water boils toss in a head or half head of cauliflower carefully cut into florets. Fix boxed Mac & Cheese as normal. #Yumm
“bechamel” is actually French. It is a basic white sauce with salt, pepper and nutmeg- you can add cheeses for more flavor. Kraft mac-n-cheese stinks compared to a homemade version!