(A one pot dish)
Macaroni and cheese is a well-loved comfort food in America. It was brought to the United States by Thomas Jefferson, America’s third president. Thomas Jefferson was visiting France and he fell in love with the fashionable pasta dishes there. He wrote down pasta recipes and brought the recipes and a pasta machine back to America. When he was president he served macaroni and cheese at a state dinner in 1802. In 1937, Kraft Foods introduced boxed macaroni and cheese while America was in the midst of the Great Depression. The boxed macaroni and cheese continued to gain popularity even during World War II, while fresh dairy was in short supply.
My father and I used to experiment with the Kraft macaroni and cheese a lot when I was a kid. We always thought we could perfect the original recipe. I did not want it to be too saucy and he did not want it to be too dry. We tried it with different amounts of water, milk, and the neon orange cheese powder. I believe using a little less of the milk than the package requires is the best way.
As an adult I have tried and created many different versions of macaroni and cheese. Sometimes I do a stove top recipe, other times I make it in casserole form. I make it for parties, holidays, and weekdays. The version below is a quick recipe for any busy weekday.
Macaroni and Cheese Recipe
Serves 4 as a side
Serves 2 as a main
Prep Time 2 min Cook Time 10 min
Specialty tool: Whisk
4 ounces macaroni pasta
1 tablespoon flour
2 tablespoons butter
1 cup milk
2 ounces cheddar cheese, shredded
Freshly ground pepper
Boil pasta according to package directions. Drain and set aside.
Put the pot at medium heat. Melt the butter.
When the butter until foamy add the flour. Whisk together to make a rue.
Pour in the milk. Give it 3-5 minutes to heat up and thicken.
Whisk in cheddar cheese until its melted. Salt and pepper to taste.
Incorporate macaroni pasta.
DID YOU MAKE THIS DISH?
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