Macaroni and cheese - also called mac and cheese in American, Canadian, and macaroni pie in Caribbean English; and macaroni cheese in the UK - is a British dish, made up of mature macaroni paste and cheese sauce, most often cheddar. It can also include other ingredients, such as breadcrumbs, meat and vegetables.
Traditional macaroni and cheese is a roasted casserole in the oven; However, it may be prepared in a sauce pan on the stove or using a packed mixture. Cheese is often first put into BÃ © saus sauce sauce to make Mornay sauce, which is then added to the pasta. In the United States, this is considered a soothing food.
Video Macaroni and cheese
Histori
Pasta and casserole cheeses have been noted since the 14th century in the Italian cookbook, Liber de Coquina , one of the oldest medieval cookbooks, serving parmesan and pasta dishes. A cheese and pasta casserole known as makerouns is recorded in the famous medieval English cookbook, Forme of Cury , also written in the 14th century. It was made with fresh pasta cut in between a mixture of melted butter and cheese. Prescriptions given (in Central English) are:
"Take and make a fowle from dowh thynne, and scrape in peces, and throw hem on boiling water and see wele Take chese and grated and butter thrown from below and above as losyns.
This is the recipe above in modern English:
"Make the dough thin and cut into pieces, put in boiling water and strain well, grate the cheese and add with butter underneath and on top like with losyn [dish similar to lasagna], and serve."
The first modern recipes for the dish were included in Elizabeth Raffald's 1770 book, The Experienced English Household . Raffald's recipe is for chocolate sauce BÃÆ'Ã… © with cheddar cheese - Mornay sauce in French cuisine - mixed with macaroni, sprinkled with Parmesan, and baked until frothy and golden. Another recipe from 1784 states that a small tube of macaroni should be boiled, then dried in a sieve before being transferred to a frying pan. The weight of the cream is then added to the macaroni along with the "butter knob" rolled in the flour, and it must be cooked for five minutes before being moved to a plate and covered with grilled Parmesan and pepper. The famous British Victorian Cookbook Household Management Book Ny. Beeton includes two recipes for the dish. One recipe states:
"Macaroni, (which should be" soft but very hard, no part is allowed to melt, and the shape is fully preserved "- do not be tempted to cook it for so long that it is completely destroyed) then given more cheese, pepper and breadcrumbs, before receive the final dose of melted butter for a good size and placed in front of the "bright fire" to smear the crumbs, or baked with a broiler salamander.
In the United Kingdom, during the 2010s, it has seen a spike in popularity, becoming widespread as food and as a side order in both fast food and upscale restaurants.
American History
American President Thomas Jefferson and James Hemings, chef and slave, met macaroni in Paris and brought the recipe back to Monticello. Jefferson drew a sketch of the paste and wrote a detailed account of the extrusion process. In 1793, he commissioned the American Ambassador to Paris William Short to buy a machine to make it. Evidently, the machine did not match, because Jefferson then imported macaroni and Parmesan cheese for use in Monticello. In 1802, Jefferson presented "a cake called macaroni" at a state dinner. The dinner menu was reported by Reverend Manasseh Cutler, who did not seem to like the cheap macaroni dishes. Nevertheless, since then, macaroni and grilled cheese have remained popular in the United States.
A recipe called "macaroni and cheese" appeared in 1824 The Virginia Housewife cookbook written by Mary Randolph. Randolph recipes have three ingredients: macaroni, cheese, and butter, coated together and baked in a hot oven. The cookbook was the most influential cookbook of the nineteenth century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese occurred in 1852 Handy Art Handbook , and 1861 Godey Women's Book . In the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and casserole cheese. The factory production of the main ingredients makes the dish affordable, and the recipes make it accessible, but not too popular. As it can be accessed by the wider segment of society, macaroni and cheese lose its top class appeal.
Canadian History
Macaroni and Cheese were brought to Canada by British immigrants, who came from other parts of the United Kingdom. The macaroni and cheese recipe has been proven in Canada since at least Modern Practical Cookery in 1845, which shows a puff pastry coating (showing top-grade improvement); cream sauce, egg yolk, mace, and mustard; and grated Parmesan or Cheshire cheese on top. Cheddar cheese from Canada is also popularized today and probably also used in those days.
Macaroni and cheese are very popular in modern Canada. Kraft Dinner is the most popular brand of macaroni and cheese. Sasha Chapman, writing in The Walrus , considers it a Canadian national dish, ahead of poutine.
Maps Macaroni and cheese
Area variation
Pasta other than mi macaroni is often used: most extruded pastes with short pieces and many decorative piece pastes will do so, especially those that have folds and pockets to hold the cheese. Dishes may still be referred to as "macaroni and cheese" when made with different pastas; while "clams and cheeses" are sometimes used when made with Conchiglie.
While Cheddar cheese is most often used for macaroni and cheese, other cheeses can also be used - usually sharp in flavor - and two or more cheeses can be combined. Popular recipes include using Gruyere, Gouda, Havarti, and Parmesan cheese.
Macaroni and cheese can be made only by layering slices of cheese and pasta (often with butter and/or milk vapor) then baking in a casserole, rather than preparing as a cheese sauce. Also, some want to incorporate crisp toppings into their macaroni and grilled cheese by topping it off with bread crumbs or crushed crackers, which also keeps the noodles on top of the drought when baked.
One new presentation is the macaroni and fried cheese found in the exhibits and the food carts. In Scotland, dishes can often be found incorporated into the cake shell, known as macaroni cake. Macaroni and cheese pizza can be found on the website of recipes and US restaurant menus, such as Cici's Pizza.
A similar traditional dish in Switzerland is called ÃÆ'â € žlplermagronen (Alpine herder's macaroni), which is also available in box versions. ÃÆ' â € žlplermagronen is made from macaroni, cream, cheese, baked onions, and in some recipes, potatoes. In the Canton of Uri, potatoes are traditionally removed, and in some areas, bacon or ham are added. Cheese is often Emmental cheese or Appenzeller cheese. Usually accompanied by applesauce.
Added ingredients sometimes included in the dish include bacon, jalapeà ± a, tomato, onion, spring onion, dried herbs, Tabasco sauce, sautÃÆ'  © ed mushrooms, ham, beef, hot dog slices, Spam, lobster, canned tuna or salmon, peas and broccoli.
Prepared and packaged mix
Packaged macaroni and cheeses are available in frozen form or as ingredients in the box for a simplified preparation. Boston Market, Michelina's, Kraft, and Stouffer's are some of the better known and available macaroni and cheese brands in the United States. "Macaroni and cheese bread" can be found in some stores.
A variety of packaged mixes prepared in a saucepan on a stove or in a microwave oven are available. They are usually modeled on Kraft Macaroni & amp; Cheese (known as the Kraft Dinner in Canada), which was introduced in 1937 with the slogan "making food for four in nine minutes." It was a direct success in the US and Canada amid the economic difficulties of the Depression. During the Second World War, rationing led to an increase in popularity for products that could be obtained by two boxes for a single allotment of food. The 1953 Better Home and Garden Cookbook includes a recipe for a meal with Velveeta, which was redefined that year. The Kraft box product is very popular in Canada, where it is the most purchased grocery item in the country.
Box mixes consist of raw paste and liquid cheese sauce (often labeled "deluxe") or powdered ingredients to prepare. Powdered cheese sauce mixed with milk or water, and margarine, butter, or olive oil and added to cooked noodles. Some of the mixture prepared in microwave cooking pasta in sauce.
Another popular variant is macaroni cheese sauce, which is very popular in UK and USA, available under the brand Dolmio and RagÃÆ'º, among others. Pasta is purchased and prepared separately, then mixed with a heated cheese sauce.
The powdered cheese sauce, very similar to what is found in a mixture of macaroni and cheese, is also sold separately without pasta. This product is produced by several companies, especially Bisto, Cabot, and Kraft.
A number of different products in the market use this basic formulation with little variety of ingredients.
See also
References
External links
- Brief history of mac and cheese, commentary on National Public Radio
- Steingarten, Jeffrey (1997). The Man Who Ate Everything . New York: Vintage. ISBNÃ, 0-375-70202-4. This chapter, "Back of the Box", was first published in 1992. :)
Source of the article : Wikipedia
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