Macaroni and Cheese
Ingredients:
1/2 pack uncooked elbow macaroni
2 tablespoons butter
1/2 cup grated parmesan cheese
1/2 cup whole milk
Directions:
- Cook elbow macaroni according to package directions. Omit the salt and fat.
- Once cooked, drain and do not wash.
- In the same (hot) pan, return the drained pasta, parmesan cheese and whole milk.
- Add cooked meat or bacon on top if desired.
My daughter does not like the taste of ready-to-mix packaged macaroni and cheese. So we always make it from scratch. I also make it with ground beef for added protein.
Macaroni and Cheese originated in the United Kingdom. First recorded in a 14th century English cookbook as "makerouns". Did you know that up until the 18th century in Britain and Italy, it was considered an upper class dish? I also found this cool history of "mac & cheese" in America:
"Maccaroni" with various sauces was a fashionable food in late 18th century Paris. The future American president Thomas Jefferson encountered macaroni both in Paris and in northern Italy. He drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned American ambassador to Paris 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 use at Monticello. In 1802, Jefferson served a "macaroni pie" at a state dinner.
Since that time, the dish has been associated with the United States and especially the American South. A recipe called "macaroni and cheese" appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a 400 °F (204 °C) oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess..
I hope you enjoy this dish!
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