Mac and cheese is loved by Americans. That doesn’t mean it was founded here. The tasty trinity of macaroni, cheese, and butter has been around for a very long time. So long, in fact, that perhaps eating it is actually hard-wired into our DNA This makes it the ultimate comfort food.
Since the Kraft Company put it in a box in 1937 every American kid grew up with macaroni and cheese. There can be no doubt that its ultimate origins are Italian, as one finds macaroni and cheese recipes from the late thirteenth century in southern Italy.
The anonymous Liber de coquina, written in Latin by someone familiar with the Neapolitan court then under the sphere of Charles II of Anjou (1248-1309) has a recipe called de lasanis which we can call the first “macaroni and cheese” recipe.
It was a macaroni, in this case, lasagne sheets made from fermented dough and cut into two-inch squares that were cooked in water and tossed with grated cheese, probably Parmesan. The author suggests using powdered spices and layering the sheets of lasagne, just like today, with the cheese if desired.
Mac and Cheese (Stovetop)
A rich and creamy mac and cheese the people of all ages will love! Includes three kinds of cheese – cheddar, mozzarella and cream cheese. Made on the stovetop for a quick and easy side dish.
Ingredients
- 14 oz. dry elbow macaroni
- Salt
- 3 1/2 Tbsp butter
- 3 1/2 Tbsp flour
- 2 1/3 cups low-fat milk
- 1/2 tsp dry mustard, or more to taste
- 1/4 tsp garlic powder
- 4 oz. cream cheese, diced into small pieces
- 8 oz. extra sharp cheddar cheese, shredded
- 4 oz. mozzarella cheese, shredded
- Reserved pasta water
Instructions
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Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.
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While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
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While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a low boil whisking constantly.
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Reduce heat to low add in cream cheese and whisk until melted.
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Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.
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Season sauce with salt to taste.
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Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.
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Recipe source: Cooking Classy
Ground Beef served with macaroni noodles and a cheesy sauce. A favorite for kids and adults alike.
INGREDIENTS:
- 1 pound Ground Beef (93% lean or leaner)
- 1-3/4 cups water
- 1 cup dry elbow macaroni
- 6 ounces processed cheese spread, cut into cubes
- 8 to 10 dill pickle slices (optional)
COOKING:
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
- Stir in water and macaroni; bring to a boil. Reduce heat; cover and simmer 9 to 11 minutes or until macaroni is tender.
- Stir in cheese cubes. Cook 1 to 2 minutes or until heated through, stirring occasionally.
- Season with salt and pepper, as desired. Serve beef mixture topped with pickle slices, if desired.
This baked mac and cheese is a family favorite recipe, loved by children and adults. My version uses a combination of cheeses for a gloriously cheesy dish!
- 1 lb. dried elbow pasta
- 1/2 cup unsalted butter 1 stick
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups grated medium sharp cheddar cheese divided
- 2 cups grated Gruyere cheese divided
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
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Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
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Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
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While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
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Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
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Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
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Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
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In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
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Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Mac and Cheese can be made ahead:
- Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
- Before baking, let dish sit on counter for 30 minutes.
- Bake at recipe temperature for 25-35 minutes, until hot and bubbly.
FIVE CHEESE VARIATION:
Replace cheese amounts with the following:
- 2 cups cheddar cheese, shredded
- 1 cup Colby cheese, shredded
- 1 cup Muenster cheese, shredded
- 1 1/2 cups Gruyere cheese, shredded
- 1/2 cup mozzarella cheese, shredded
FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
- Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.
How did we get Mac and Cheese
Cheesemaking, which began 10,000 years ago, was originally about survival for a farm family or community: taking a very perishable protein (milk) and transforming it into something less perishable (cheese) so that there would be something to eat at a later date.
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 enamored 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.
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