Macaroni and cheese is a popular comfort food. Many nations regard it as their own - even if the recipe varies slightly from place to place, with different additions and toppings.
The "pure" version of this dish is made by cooking macaroni in a creamy Mornay sauce (a béchamel sauce with cheese added) and baked briefly to give it a crusty top. Pasta is of course Italian, a Mornay sauce is French, and cheddar cheese in English.
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 enamoured 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.
However, the credit should really go to Jefferson’s cook, James Hemings.
Macaroni pudding closely resembles baked macaroni and cheese became popular in old New England as a dish served at church suppers. Not only was it warm and filling, but a large quantity could be made for not a large price to feed a literal crowd.
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.
This Easy Homemade Mac and Cheese Recipe are made with 8 ingredients in 15 minutes on the stovetop (no baking required)
Time to ditch the boxed Mac and cheese for this irresistibly creamy, smooth & cheesy homemade recipe! Once you taste this homemade Mac and cheese you will say "goodbye" to powdered cheese forever, and say "hello" to this creamy dreamy real-cheese version again and again!
This homemade Mac and cheese recipe is made with only 8 ingredients. That's the same amount of time it takes to make the boxed varieties, but with no preservatives or artificial ingredients!
8 oz elbow
2 TBS butter
½ tsp sea salt
¼ tsp garlic
powder (optional but recommended)
1 cup whole
¼ cup sour cream
or Greek yoghurt
2 cups shredded cheddar cheese
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux.
Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in a large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
This story is a replug on the occassion of National Mac and Cheese Day