The history of macaroni and cheese is much different than one might expect. Unlike the common misconception that macaroni and cheese was invented by an Italian, it was actually created by an America by the name of Thomas Jefferson! After being inspired by pasta dishes on a trip to France, Jefferson decided to take a pasta machine back with him to the United States. Being an inventor himself, Jefferson perfected the machine and sold his pasta-makers in the U.S. The actually recipe of macaroni and cheese is unknown, but it most likely comes from Northern Europe, where the first recipe was recorded in 1769.
Jefferson served macaroni and cheese at a state dinner in 1802, where he officially introduced the dish to other officials who supposedly much enjoyed Jefferson’s cheesy cuisine. The dish has been modified throughout history, with goat cheese or sharp cheddar and pastas varying from corkscrews, penne, to traditional elbow macaroni. Although the dish is common throughout the United States today, it really took off in the time of the Great Depression.
Kraft Foods, a company looking to serve Americans with cheap and delicious food during a time of great need, managed to invent a product that could serve four people for only 19 cents! Of course, this is Kraft’s version of macaroni and cheese, which is sold in grocery stores throughout the U.S. This box mixed continued to become more and more popular as time passed, especially when mandatory rationing was put in effect during World War II. Seeing that macaroni and cheese is a staple food for the poor, it has become common college cuisine that satisfies the hunger of students around the world.
Although macaroni and cheese may be deemed the food of the poor, it is also served to higher class residents throughout the country with unusual cheeses like truffle cheese and even abnormal sauces containing truffle butter, brie, and mushrooms. Nevertheless, these cheeses and sauces manage to hit the spot for hungry Americans of all classes throughout the country.
sources: http://blogs.smithsonianmag.com/food/2011/03/marvelous-macaroni-and-cheese/
http://www.thenibble.com/reviews/main/pastas/gourmet-mac.asp
Here is a great mac’ n cheese recipe that you all can use at home, courtesy of Paula Dean!
source: http://www.food.com/recipe/paula-deen-crock-pot-macaroni-and-cheese-257276
Servings: 4-6 Servings
Ingredients:
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (I omitted the eggs)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 1/2 hours, stirring occasionally.
Jefferson served macaroni and cheese at a state dinner in 1802, where he officially introduced the dish to other officials who supposedly much enjoyed Jefferson’s cheesy cuisine. The dish has been modified throughout history, with goat cheese or sharp cheddar and pastas varying from corkscrews, penne, to traditional elbow macaroni. Although the dish is common throughout the United States today, it really took off in the time of the Great Depression.
Kraft Foods, a company looking to serve Americans with cheap and delicious food during a time of great need, managed to invent a product that could serve four people for only 19 cents! Of course, this is Kraft’s version of macaroni and cheese, which is sold in grocery stores throughout the U.S. This box mixed continued to become more and more popular as time passed, especially when mandatory rationing was put in effect during World War II. Seeing that macaroni and cheese is a staple food for the poor, it has become common college cuisine that satisfies the hunger of students around the world.
Although macaroni and cheese may be deemed the food of the poor, it is also served to higher class residents throughout the country with unusual cheeses like truffle cheese and even abnormal sauces containing truffle butter, brie, and mushrooms. Nevertheless, these cheeses and sauces manage to hit the spot for hungry Americans of all classes throughout the country.
sources: http://blogs.smithsonianmag.com/food/2011/03/marvelous-macaroni-and-cheese/
http://www.thenibble.com/reviews/main/pastas/gourmet-mac.asp
Here is a great mac’ n cheese recipe that you all can use at home, courtesy of Paula Dean!
source: http://www.food.com/recipe/paula-deen-crock-pot-macaroni-and-cheese-257276
Servings: 4-6 Servings
Ingredients:
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (I omitted the eggs)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 1/2 hours, stirring occasionally.