History of Cheesy Macaroni and Beef Casserole

Pasta dish

Macaroni and cheese

Culling names	Mac and cheese, macaroni pie, macaroni cheese
Class	Primary or side dish
Serving temperature	Hot or warm
Main ingredients	Macaroni, cheese, milk, butter
Cookbook: Macaroni and Cheese Media: Macaroni and cheese

Macaroni and cheese—also chosen mac and cheese in the United states and macaroni cheese in the United Kingdom^[1]—is a dish of cooked macaroni pasta and a cheese sauce, most ordinarily cheddar. It can also comprise other ingredients, such as breadcrumbs or meat.^{[2] [3]}

Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix.^[3] The cheese is often showtime incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, information technology is considered a comfort food.^{[four] [v]}

History [edit]

Pasta and cheese casseroles were recorded in the 14th century in the Italian cookbook, Liber de Coquina, which featured a dish of Parmesan and pasta. A cheese and pasta goulash known as makerouns was recorded in the 14th-century medieval English cookbook, the Forme of Cury.^[six] It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (in Middle English) was:

Take and brand a thynne foyle of dowh. and kerve it on pieces, and bandage hem on boiling water & seeþ it well. accept cheese and grate it and butter cast bynethen and higher up as losyns. and serue forth.

This is the to a higher place recipe in modern English:

Brand a thin foil [sail] of dough and carve [cut] it in pieces. Cast [place] them in humid water and seethe [boil] them well. take cheese and grate information technology and add together it and cast [place] butter beneath and in a higher place equally with losyns [a dish similar to lasagne], and serve along [serve].^[7]

The first mod recipe for macaroni and cheese was included in Elizabeth Raffald'south 1769 volume, The Experienced English Housekeeper. Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden.^[8]

To apparel Macaroni with Permasent [Parmasan] Cheese. Boil 4 Ounces of Macaroni 'till information technology be quite tender, and lay it on a Sieve to drain, then put it in a Tolling Pan, with most 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; transport it to the Table on a H2o Plate, for it soon goes cold.

Another recipe from 1784 stated that the small tubes of macaroni must be boiled, and so drained in a sifter earlier being moved to a frying pan. Heavy cream is so added to the macaroni forth with a "knob of butter" rolled in flour, and it must exist cooked for 5 minutes earlier beingness transferred to a dish and topped with toasted Parmesan and pepper.^[9] The famous British Victorian cookbook Mrs. Beeton's Book of Household Management included ii instances of "Macaroni, as commonly served with the Cheese Course". I of them states:

The macaroni, (which should be "tender but perfectly business firm, no part beingness allowed to melt, and the form entirely preserved" – lest ane exist tempted to cook it for and then long it actually disintegrated) is and so topped with more cheese, pepper, and breadcrumbs, earlier receiving a final dose of melted butter for good measure and being placed before a "bright burn" to brown the crumbs, or grilled with a salamander broiler.^[10]

In the Uk, during the 2010s, it has seen a surge in popularity, condign widespread equally a meal and equally a side society in both fast nutrient and upmarket restaurants.^[11]

United states history [edit]

The US president Thomas Jefferson and James Hemings, his slave, encountered macaroni in Paris and brought the recipe back to Monticello. Jefferson drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned the US administrator to France William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his employ at Monticello.^[12] In 1802, Jefferson served "a pie called macaroni" at a state dinner. The menu of the dinner was reported past Reverend Manasseh Cutler, who apparently was not addicted of the cheesy macaroni casserole.^[13] Nevertheless, since that time, broiled macaroni and cheese has remained popular in the United states.

Baked macaroni and cheese

A recipe chosen "macaroni and cheese" appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph'southward recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven.^[14] The cookbook was the well-nigh influential cookbook of the 19th century, co-ordinate to culinary historian Karen Hess.^[15] Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's Book. By the mid-1880s, cookbooks as far w as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles. Factory product of the main ingredients made the dish affordable, and recipes made it accessible, only not notably popular. As information technology became accessible to a broader section of guild, macaroni and cheese lost its upper-class appeal.^[16]

Canadian history [edit]

Macaroni and cheese was brought to Canada by British immigrants, coming from other parts of the British Empire. Macaroni and cheese recipes have been attested in Canada since at least Modern Practical Cookery in 1845, which suggests a puff pastry lining (suggesting upper-form refinement); a sauce of cream, egg yolks, mace, and mustard; and grated Parmesan or Cheshire cheese on tiptop. Canadian Cheddar cheese was besides becoming popularized at this time and was likely also used during that era.^[17]

Macaroni and cheese is very popular in contemporary Canada. Kraft Dinner is the most popular brand of packaged macaroni and cheese. Sasha Chapman, writing in The Walrus, considered it to be Canada's national dish, ahead of poutine.^[17] In fact, Canadians purchase almost 25% of the seven million boxes of Kraft Dinner sold worldwide each week.^[18]

Variations [edit]

Pasta other than macaroni are frequently used: almost whatsoever short-cut extruded pasta and many of the decorative cut pasta will exercise, particularly those with folds and pockets to agree the cheese. The dish may still be referred to as "macaroni and cheese" when made with a different pasta; while "shells and cheese" are sometimes used when it is made with conchiglie.

While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also exist used — usually abrupt in flavor — and two or more cheeses tin can exist combined. Other cheeses can be used such as Gruyere, Gouda, Havarti, and Jarlsberg cheese.^[19]

Macaroni and cheese can exist fabricated by just layering slices of cheese and pasta (often with butter or evaporated milk) then baking in a casserole, rather than preparing every bit a cheese sauce.^[ii] Also, some like to include a crunchy topping to their broiled 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.

Macaroni and cheese pizza

One novelty presentation is deep-fried macaroni and cheese found at fairs and food carts.^[20]

Extra ingredients sometimes incorporated include bacon, jalapeños, tomatoes, onions, peppers, leeks, dried herbs, Tabasco sauce, sautéed mushrooms, chicken, ham, ground beef, roast beefiness, sliced hot dogs, Spam, lobster, canned tuna or salmon, peas, carrots, and broccoli.^[21]

Regional variations and analogues [edit]

In Scotland, macaroni and cheese tin can oftentimes be found in pies, known endearingly as a macaroni pie.

A similar traditional dish in Switzerland is called Älplermagronen (Alpine herder's macaroni), which is also bachelor in boxed versions. Älplermagronen are made of macaroni, cream, cheese, roasted onions, and in some recipes, potatoes. In the County of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is oft Emmental cheese or Appenzeller cheese. It is usually accompanied past apple tree sauce.

In Turkey, fırında makarna is a local counterpart.^[22]

Prepared and packaged mixes [edit]

Packaged macaroni and cheese are available in frozen course or as boxed ingredients for simplified grooming. Boston Market, Michelina'southward, Kraft Foods, Cracker Barrel, and Stouffer's are some of the more recognizable brands of prepared and frozen macaroni and cheese available in the Us. "Macaroni and cheese loaf", a deli meat which contains both macaroni and processed cheese bits, tin can exist found in some stores.^[23]

A variety of packaged mixes that are prepared in a sauce pan on the stove or in a microwave oven are available. They are unremarkably modeled on Kraft Macaroni & Cheese (known as Kraft Dinner or KD in Canada), which was introduced in 1937 with the slogan "make a repast for four in ix minutes." It was an immediate success in the US and Canada amidst the economic hardships of the Low. During the Second World State of war, rationing led to increased popularity for the product which could exist obtained two boxes for one nutrient rationing postage stamp.^[24] The 1953 Better Homes and Gardens Cookbook includes a recipe using Velveeta, which had been reformulated in that year. The boxed Kraft product is popular in Canada, where it is the most-purchased grocery item in the country.^{[ citation needed ]}

Boxed mixes consist of uncooked pasta and either a liquid cheese sauce (oft labeled "palatial") or powdered ingredients to prepare information technology. The powdered cheese sauce is mixed with either milk or water, and margarine, butter, or olive oil and added to the cooked pasta. Some mixes prepared in a microwave cook the pasta in the sauce.

Some other popular variant is jarred macaroni cheese sauce, which is especially popular in the United kingdom of great britain and northern ireland and US, available nether the Dolmio and Ragú brands, among others. The pasta is purchased and prepared separately, then mixed with the heated cheese sauce.

Powdered cheese sauce, very similar to what is found inside a box of macaroni and cheese mix, is also sold without the pasta. This product is produced past several companies, most notably Bisto, Cabot, Annie's and Kraft Foods.

A number of different products on the market utilise this bones formulation with minor variations in ingredients.^[25]

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.^[26]

See also [edit]

• Carbonara
• Chili mac
• Käsespätzle
• Listing of goulash dishes
• Listing of cheese dishes
• Macaroni casserole
• Macaroni pie
• Macaroni salad

References [edit]

1. ^ BBC, Recipes, Macaroni Cheese
2. ^ ^{a b} Moskin, Julia (4 January 2006). "Macaroni and Lots of Cheese". The New York Times . Retrieved 30 January 2009.
3. ^ ^{a b} "Perfect Macaroni and Cheese". Martha Stewart Living. 66 (February 1999). Retrieved September 22, 2012.
4. ^ Joseph, Dana (10 May 2012). "American food: the l greatest dishes". CNN Travel.
5. ^ Clark, Liam (27 July 2016). "What is Macaroni and Cheese (Mac and Cheese)?". Forkit. Archived from the original on x Baronial 2016. Retrieved 27 July 2016.
6. ^ James L. Matterer. "Makerouns". Godecookery.com. Retrieved 2010-x-20 .
7. ^ "The Forme Of Cury". Gutenberg.org. Retrieved 2014-02-27 .
8. ^ Raffald, Elizabeth (1769). The experienced English housekeeper. Manchester : J. Harrop for the author, etc. p. 261.
9. ^ Townsends (2018-02-26). "'Macaroni' - A Recipe From 1784". YouTube. Archived from the original on 2021-11-17. Retrieved 2018-02-27 .
10. ^ Mrs Beeton'southward Household Direction - Mrs. Beeton (Isabella Mary), Isabella Beeton . Retrieved 2014-02-27 .
11. ^ Samuel Muston (2013-05-02). "How did macaroni and cheese get elevated to the new sought-after side dish?". The Independent . Retrieved 2014-02-27 .
12. ^ McLaughlin, Jack. Jefferson and Monticello: The Biography of a architect. p. 229.
13. ^ Cutler, William Parker, Julia Perkins Cutler, Ephraim Cutler Dawes, Peter Strength (1888). Life, Journal, and Correspondence of Manasseh Cutler, Volume two. R. Clarke & Co. pp. 71–72.
14. ^ "The Project Gutenberg eBook of the Virginia Housewife, past Mary Randolph".
15. ^ Randolph, Mary; Hess (Editor), Karen (1984). The Virginia House-wife (Facsimile First ed.). Columbia, SC: University of South Carolina Press. p. ix.
16. ^ Kummer, Corby (July 1986). "Pasta". The Atlantic . Retrieved 21 November 2012.
17. ^ ^{a b} Chapman, Sasha (September 2012). "Manufacturing Taste". The Walrus. Archived from the original on 2013-01-05. Retrieved September one, 2012.
18. ^ "five odd facts almost Canada | Globalnews.ca".
19. ^ "Jarlsberg Mac and Cheese with Jalapeño and Crispy Pork Belly". culture: the discussion on cheese.
20. ^ Bryan Martin (May 27, 2014). "Deep fried mac and cheese: A hipster striking".
21. ^ "l Mac and Cheese Recipes". foodnetwork.com. Retrieved May fifteen, 2015.
22. ^ Aran, Lale Surmen; Aran, Tankut (2020-12-22). Rick Steves Istanbul: With Ephesus & Cappadocia. Avalon Publishing. ISBN978-1-64171-371-9.
23. ^ Ellis-Christensen, Tricia. "What is Macaroni and Cheese Loaf?". wiseGEEK . Retrieved 15 August 2011.
24. ^ Kraft Macaroni & Cheese: A History. Chicago Tribune. fourteen August 2010.
25. ^ Guide to Macaroni and Cheese Spread of ratings for all 130 products in Macaroni and Cheese evaluated by GoodGuide.
26. ^ "The Healthiest Macaroni and Cheese Brands".

Farther reading [edit]

• Carroll, Linda (July 17, 2017). "How harmful are the chemicals in your boxes of mac and cheese?". Today . Retrieved November 3, 2021.

External links [edit]

• 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. :)

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Source: https://en.wikipedia.org/wiki/Macaroni_and_cheese

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