 | |
| Alternative names | Mac and cheese, macaroni cheese |
|---|---|
| Course | Main or side dish |
| Place of origin | United Kingdom |
| Region or state | Widespread across the United Kingdom, the United States, and Canada |
| Serving temperature | Hot or warm |
| Main ingredients | Macaroni,cheese,milk,butter |
Macaroni and cheese (colloquially known asmac and cheese and known asmacaroni cheese in the United Kingdom[1]) is a pasta dish ofmacaroni covered incheese sauce, most commonlycheddar sauce.[1][2][3] Its origins trace back to cheese and pastacasseroles in medieval England.[4][5] The traditional macaroni and cheese is put in a casserole dish and baked in the oven; however, it may be prepared in a sauce pan on top of the stove, sometimes using apackaged mix[3] such as became popular in the mid-20th century. The cheese is often included as aMornay sauce added to the pasta. It has been described as "comfort food".[6][7]
A recipe for macaroni and cheese was included inElizabeth Raffald's 1769 book,The Experienced English Housekeeper. Raffald's recipe is for aBéchamel sauce withcheddar cheese—aMornay sauce in French cooking—which is mixed with macaroni, sprinkled withParmesan, and baked until bubbly and golden.[8]
To dress Macaroniwith Permasent 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.
Eliza Acton's 1845Modern Cookery in All Its Branches has a recipe "Macaroni a la Reine", which directs the cook to "dissolve gently ten ounces of any rich, well-flavoured white cheese in full three quarters of a pint of good cream" with salt,Cayenne pepper,mace, and butter.[9] The 1861 edition ofMrs. Beeton's Book of Household Management included two instances of "Macaroni, as usually served with the Cheese Course".[10]
In the United Kingdom in the 21st century, the dish has risen in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants.[11]
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 Cookery in 1845, which suggests apuff pastry lining (suggesting upper-class refinement); a sauce of cream, egg yolks, mace, and mustard; and grated Parmesan orCheshire cheese on top. Canadian Cheddar cheese was also becoming popularized at this time and was likely also used during that era.[12]
Macaroni and cheese is very popular in contemporary Canada.Kraft Dinner is the most popular brand of packaged macaroni and cheese. Sasha Chapman, writing inThe Walrus, considered it to be Canada's national dish, ahead ofpoutine.[12] In fact, Canadians purchase nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week.[13]
One theory is thatJames Hemings brought the recipe to the United States,[14] prompted byThomas Jefferson who was interested in extruded pasta.[15] 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.[16]
A recipe called "macaroni and cheese" appeared in the 1824 cookbookThe Virginia House-Wife written byMary Randolph. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in ahot oven.[17] The cookbook was the most influential cookbook of the 19th century, according to culinary historianKaren Hess.[18] 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 asKansas andFestus, 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.[19]
Whilecheddar cheese is 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,Parmesan,Gouda,Havarti, ,andJarlsberg cheese.[20]
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.[2]
One novelty presentation is deep-fried macaroni and cheese found at fairs andfood carts.[21]
In Scotland, macaroni and cheese can often be found in pies, known as a macaroni pie.[22]
In 1731, the monastery ofDisentis inSwitzerland purchased a macaroni machine. Monasteries in the country were also known for cheesemaking.[23] 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.Älplermagronen are 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 cheese orAppenzeller cheese. It is usually accompanied byapple sauce.[24]
The earliest known iteration of boxed macaroni and cheese came from a salesman inSt. Louis, Missouri, named Grant Leslie.[25] Leslie used rubber bands to attachprocessed cheese produced byKraft Foods to boxes of pasta in an attempt to increase pasta sales.[26] Kraft hired Leslie and began to produce Kraft Macaroni & Cheese (known asKraft Dinner or 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 rationing stamp, or one box for 19cents.[26][27]
Packaged macaroni and cheese are now available in frozen form or as boxed ingredients for simplified preparation.Boston Market,Michelina's,Kraft Foods,Cracker Barrel, andStouffer's are 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 meat which 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 oven are available. Some 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]
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