Macaroni and cheese
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Macaroni and cheese (also referred to as macaroni cheese in the United Kingdom and mac 'n' cheese in parts of the United States and Canada) was created to be a common casserole, similar to the British dish cauliflower cheese. The main ingredients of macaroni and cheese are cooked macaroni (often termed elbow macaroni in the US), or another tube shaped pasta such as penne or rigatoni, and a cheese sauce, usually made from cheddar or American Cheese. The cheese sauce is generally either made in the fashion of Mornay sauce, or as a custard base with added cheese.
Packaged versions are available, consisting of boxed pasta and a cheese powder, to which are added butter (or margarine) and milk (or water). The best known of these is Kraft Dinner (Canada)/Kraft Macaroni and Cheese (US) product. Extra ingredients, like ground beef, ketchup, jalapeños, sliced hot dogs, ham, bacon, tuna, tomatoes, and other vegetables are sometimes incorporated into the dish. The product can be prepared in a microwave, baked in traditional oven, or cooked on a kitchen stove top.
While marketed towards children, it also appeals to adults.[1]
[edit] History
Its popularity in the United States has been attributed to Thomas Jefferson serving it at a White House dinner in 1802, although a spontaneous and diffuse appearance of the dish is more likely.[2]
[edit] References
- ^ Moskin, Julia (4 January 2006). "Macaroni and Lots of Cheese". The New York Times. http://www.nytimes.com/2006/01/04/dining/04wint.html. Retrieved on 30 January 2009.
- ^ "Macaroni and Cheese - Comfort Food for the Soul". http://southernfood.about.com/cs/casserolerecipes/a/macncheese.htm. Retrieved on 2009-01-20.
[edit] See also
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Wikibooks Cookbook has a recipe/module on |
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Wikimedia Commons has media related to: Macaroni and cheese |
- Generic Macaroni and Cheese Box Gallery FAQ
- A brief history of mac and cheese, commentary on NPR's News & Notes program by Joseph C. Phillips, aired November 8, 2006 (retrieved Nov. 9, 2006) Phillips rails against the "orange chemistry experiment". Contrary to the title, no history is provided, only stories reflecting peoples' pride in their own mac and cheese.
- 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.
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