Macaroni and cheese

Macaroni and cheese

A side dish of macaroni and cheese
Origin
Alternative name(s)	Mac and cheese (U.S.) Macaroni cheese (UK) Macaroni pie (Caribbean)
Place of origin	United Kingdom/United States
Details
Course	Snack, side dish
Serving temperature	Hot
Main ingredient(s)	Macaroni, cheese sauce, milk, butter
Approximate calories per serving	400 (Kraft)

Macaroni and cheese, also known as "mac and cheese", "macaroni cheese" in British English, or "macaroni pie" in Caribbean English, is a dish consisting of cooked elbow macaroni and cheese sauce. Traditionally prepared as a casserole, macaroni and cheese is now often prepared stove-top using a packaged food mix.

A similar traditional dish in Switzerland is called Älplermagronen (Alpine herder's macaroni), which is also available in boxed versions. Älplermagronen are made of macaroni, cream, cheese, roasted onions, and potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added.

History

Macaroni is mentioned in various medieval Italian sources, though it is not always clear whether it is a pasta shape or a prepared dish. However, pasta and cheese casseroles have been recorded in cookbooks as early as the Liber de Coquina, one of the oldest medieval cookbooks. A cheese and pasta casserole known as makerouns was recorded in an English cookbook in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. It was considered an upperclass dish even in Italy until around the 18th century.

Thomas Jefferson, who called all pasta "macaroni", is known to have had a pasta maker as early as 1793 and to have served a macaroni pie at the White House in 1802. There are also records of his purchasing, or attempting to purchase, imported pasta after his term as president.

The dish has been popular in the United Kingdom since the Victorian era.^{[citation needed]}

Basic recipe

Macaroni and cheese is generally made with macaroni (elbow macaroni is most common in North America) cooked al dente and a cheese sauce. In the French style of cooking, a Mornay sauce is made by adding cheese to a béchamel sauce, traditionally made by whisking scalded milk gradually into a roux (equal parts by weight melted clarified butter and white flour), then heated. Another method, considered less traditional, is to whisk kneaded flour-butter (beurre manié) into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. Cheese — typically a sharp Cheddar often accented with one or more other cheeses, such as Gruyère, Gouda, Parmesan, or Swiss — is incorporated into the sauce either as flavoring or as a substantial portion of the final product. Taste and opinion differ widely, but modern opinion seems to favor substantial amounts of cheese. After mixing together the sauce and cooked macaroni, it may be served immediately — or, alternatively, placed into a casserole dish or ramekins for baking. Most recipes recommend undercooking the pasta if it is to be baked with the cheese sauce, so the end result is not too mushy. The latter method may include various toppings, such as breadcrumbs or crushed crackers.

Variations

In Scotland, the dish is often presented in a pastry shell as macaroni cheese pie. In the US, macaroni and cheese pizza can be found on restaurant menus and recipe web sites.

Macaroni and cheese pizza

Extra ingredients are sometimes incorporated into the dish:

• cooked ground beef
• sliced hot dogs
• Spam
• fried bacon
• canned tuna or salmon
• tabasco sauce
• jalapeños
• tomatoes
• onions
• sautéed mushrooms
• peas
• ketchup
• broccoli or other vegetables

Cooked butternut squash can be mixed with the cheese sauce as a means for adding fiber and reducing the fat content.

Any variety of short pasta can be used instead of macaroni: shells, bowties, fusilli, wheels, or penne. Any shape with holes or pockets where the sauce can collect works suitably. The dish may still be referred to as "macaroni and cheese" when made with a different pasta; while "shells and cheese" is sometimes used when it is made with that pasta.

Packaged mixes

Packaged versions of the dish are available as a boxed convenience food, consisting of uncooked pasta and either a liquid cheese sauce or powdered ingredients to prepare it. The powdered cheese sauce is mixed with either milk or water, and margarine, butter, or olive oil. In preparing the dish, the macaroni is cooked and drained, then mixed with the cheese sauce. These products are prepared in a microwave, in a stove pot, or baked in a oven, often with any of the extra ingredients mentioned above.

A number of different products on the market use this basic formulation with minor variations in ingredients. Macaroni and cheese is also available as a frozen food in single-serving or family-size packages. Stouffer's is a popular North American brand, as is Michelina's.

A precooked version known as "macaroni and cheese loaf" can be found in some stores.

Celebrations

In the United States, July 7th has been named National Macaroni Day; July 14th National Macaroni and Cheese Day and National Macaroni Day; and June 4th National Cheese Day.

See also

• Carbonara
• Comfort food
• Fettuccine alfredo
• Kraft Dinner

External links

• A brief history of mac and cheese, commentary on National Public Radio
• Steingarten, Jeffrey (1997). The Man Who Ate Everything. New York: Vintage. ISBN 0-375-70202-4. The chapter, "Back of the Box", was first published in 1992.
• Blog post by Amy Sherman on Epicurious.Com