Macaroni and cheese
 |
 | |
| Alternative names | Mac and cheese Macaroni cheese |
|---|---|
| Course | Main or side dish |
| Place of origin | England[1] |
| Region or state | Widespread across the United Kingdom, United States, Canada |
| Serving temperature | Hot or warm |
| Main ingredients | Macaroni,cheese,milk,butter |
Macaroni and cheese(also known asmac and cheesein Canada and the United States andmacaroni cheesein the United Kingdom[2]) is a dish ofmacaroniand acheese sauce,most commonlycheddar sauce.[3][4]
Its origins trace back to cheese and pasta casseroles dating to the 14th century in Italy and medieval England. The traditional macaroni and cheese is acasserolebaked in the oven; however, it may be prepared in a sauce pan on top of the stove or using apackaged mix.[4]The cheese is often first incorporated into aBéchamel sauceto create aMornay sauce,which is then added to the pasta. In the United States and Canada, it is considered acomfort food.[5][6]
History
[edit] | This sectionpossibly containsoriginal research.See "talk:macaroni and cheese#History section needs work"(April 2024) |
Cheese and pasta casseroles were recorded in the 14th century in the Italian cookbookLiber de Coquina,which featured a dish of Parmesan cheese and pasta. A cheese and pasta casserole known asmakerouns,was recorded in the 14th-century medieval English cookbook theForme of Cury.[7]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:
Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.[7] |
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.[1]
To dressMacaroniwithPermasent Cheese. Boil four Ounces of Macaroni ’till it be quite tender, and lay it on a Sieve to drain, then put it in a Tolling Pan, with about a Gill of good Cream, a Lump of Butter rolled in Flour, boil it five Minutes, pour it on a Plate, lay all over it Permasent Cheese toasted; send it to the Table on a Water Plate, for it soon goes cold.
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.[9]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. "[10]
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:
Wash the macaroni, and boil it in the gravy and milk until quite tender, without being broken. Drain it, and put it into rather a deep dish. Beat the yolks of the eggs with the cream and 2 tablespoonfuls of the liquor the macaroni was boiled in; make this sufficiently hot to thicken, but do not allow it to boil; pour it over the macaroni, over which sprinkle the grated cheese and the butter broken into small pieces; brown with asalamander,or before the fire, and serve.[11]
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.[12]
United States
[edit]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 in Paris.[13]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.[14]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.[15]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.[16]The cookbook was the most influential cookbook of the 19th century, according to culinary historianKaren Hess.[17]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 as Kansas and Festus, 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.[18]
Canada
[edit]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.[19]
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.[19]In fact, Canadians purchase nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week.[20]
Variations
[edit] | This sectionneeds additional citations forverification.(March 2023) |
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 flavor — and two or more cheeses can be combined. Other cheeses can be used such asGruyère,Gouda,Havarti,andJarlsberg cheese.[21]
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.[3]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.[22]
Regional variations and analogues
[edit]In Scotland, macaroni and cheese can often be found in pies, known as a macaroni pie.[23]
A similar traditional dish in Switzerland, dating from the 19th century, is calledÄlplermagronen(Alpine herder's macaroni), which is also available in boxed versions.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.[24]
Prepared and packaged mixes
[edit]
The earliest known iteration of boxed macaroni and cheese came from a salesman inSt. Louis,Missourinamed Grant Leslie.[25]Leslie used rubber bands to attachprocessed cheeseproduced byKraft Foodsto boxes of pasta in an attempt to increase pasta sales.[26]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.[26][27]
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.[28]A variety of packaged mixes that are prepared in a sauce pan on the stove or in amicrowave ovenare available. A number of different products on the market use this basic formulation with minor variations in ingredients.[29]
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.[30]
See also
[edit]
References
[edit]- ^abRaffald, Elizabeth (1769).The experienced English housekeeper.Manchester: J. Harrop for the author, etc. p. 261.
- ^"Macaroni cheese recipe".BBC Food.Archivedfrom the original on 2023-03-08.Retrieved2023-12-16.
- ^abMoskin, Julia (4 January 2006)."Macaroni and Lots of Cheese".The New York Times.Archivedfrom the original on 20 May 2016.Retrieved30 January2009.
- ^ab"Perfect Macaroni and Cheese".Martha Stewart Living.66(February 1999).Archivedfrom the original on July 20, 2019.RetrievedSeptember 22,2012.
- ^Joseph, Dana (10 May 2012)."American food: the 50 greatest dishes".CNN Travel.Archivedfrom the original on 21 May 2013.Retrieved12 June2014.
- ^Clark, Liam (27 July 2016)."What is Macaroni and Cheese (Mac and Cheese)?".Forkit. Archived fromthe originalon 10 August 2016.Retrieved27 July2016.
- ^abcJames L. Matterer."Makerouns".Godecookery.Archivedfrom the original on 2018-10-20.Retrieved2010-10-20.
- ^"The Forme Of Cury".Gutenberg.org.Archivedfrom the original on 2018-08-01.Retrieved2014-02-27.
- ^Townsends (2018-02-26)."'Macaroni' - A Recipe From 1784 ".YouTube.Archivedfrom the original on 2021-11-17.Retrieved2018-02-27.
- ^"Macaroni a la Reine".History in the Making.2020-06-27.Archivedfrom the original on 2023-06-01.Retrieved2023-06-01.
- ^Beeton, Mrs (Isabella Mary) (1861).The book of household management [electronic resource]: comprising information for the mistress, housekeeper, cook, kitchen-maid, butler, footman, coachman, valet, upper and under house-maids, lady's maid, maid-of-all-work, laundry-maid, nurse and nurse-maid, monthly, wet, and sick nurses, etc. etc. also, sanitary, medical, & legal memoranda with a history of the origin, properties, and uses of all things connected with home life and comfort.London: S.O. Beeton.Retrieved20 February2024.
- ^Samuel Muston (2013-05-02)."How did macaroni and cheese become elevated to the new sought-after side dish?".The Independent.Archivedfrom the original on 2015-09-25.Retrieved2014-02-27.
- ^Medrano, Kastalia (11 January 2018)."Kitchen of Thomas Jefferson's Slave Discovered".Newsweek.Archivedfrom the original on 31 March 2023.Retrieved31 March2023.
- ^McLaughlin, Jack.Jefferson and Monticello: The Biography of a builder.p. 229.
- ^Cutler, William Parker, Julia Perkins Cutler, Ephraim Cutler Dawes, Peter Force (1888).Life, Journal, and Correspondence of Manasseh Cutler, Volume 2.R. Clarke & Co. pp.71–72.
{{cite book}}:CS1 maint: multiple names: authors list (link) - ^"The Project Gutenberg eBook of the Virginia Housewife, by Mary Randolph".Archivedfrom the original on 2015-07-24.Retrieved2015-03-10.
- ^Randolph, Mary (1984). Hess, Karen (ed.).The Virginia House-wife(Facsimile First ed.). Columbia, SC: University of South Carolina Press. p. ix.
- ^Kummer, Corby (July 1986)."Pasta".The Atlantic.Archivedfrom the original on 5 March 2014.Retrieved21 November2012.
- ^abChapman, Sasha (September 2012)."Manufacturing Taste".The Walrus.Archived fromthe originalon 2013-01-05.RetrievedSeptember 1,2012.
- ^"5 odd facts about Canada | Globalnews.ca".Archivedfrom the original on 2020-04-25.Retrieved2020-04-08.
- ^"Jarlsberg Mac and Cheese with Jalapeño and Crispy Pork Belly".culture: the word on cheese.Archivedfrom the original on 2021-04-25.Retrieved2021-04-25.
- ^Bryan Martin (May 27, 2014)."Deep fried mac and cheese: A hipster hit".Archivedfrom the original on June 6, 2014.RetrievedJune 12,2014.
- ^Harry Harris (Jan 23, 2017)."Macaroni Pie Is the Scottish Mash-up Dreams Are Made Of".Archivedfrom the original on April 1, 2023.RetrievedApril 1,2023.
- ^Genossenschaft, Schweizer Milchproduzenten SMP."Älplermagronen mit Apfelmus - Rezept".Swissmilk(in German).Retrieved2024-02-08.
- ^"Yum, Mac 'N' Cheese! Chemistry Article for Students | Scholastic Science World Magazine".scienceworld.scholastic.Retrieved2024-01-12.
- ^ab"Manufacturing Taste · thewalrus.ca".2017-02-22. Archived fromthe originalon 2017-02-22.Retrieved2024-01-12.
- ^"Kraft Macaroni & Cheese: A History".Chicago Tribune.2010-08-14.Archivedfrom the original on 2023-12-12.Retrieved2023-12-16.
- ^Ellis-Christensen, Tricia."What is Macaroni and Cheese Loaf?".wiseGEEK.Archivedfrom the original on 24 November 2011.Retrieved15 August2011.
- ^"Macaroni and Cheese Ratings & Reviews | Best & Worst Products | GoodGuide".Archived fromthe originalon 2014-07-17.Retrieved2023-08-10.
- ^"The Healthiest Macaroni and Cheese Brands".Archivedfrom the original on 2020-02-01.Retrieved2020-05-12.
Further reading
[edit]- Carroll, Linda (July 17, 2017)."How harmful are the chemicals in your boxes of mac and cheese?".Today.RetrievedNovember 3,2021.
External links
[edit]
- A brief history of mac and cheese,commentary onNational Public Radio
- Steingarten, Jeffrey(1997).The Man Who Ate Everything.New York: Vintage.ISBN0-375-70202-4.The chapter, "Back of the Box", was first published in 1992.:)