But what is the origin of the recipe?
Did you know that the earliest known recipes for pasta and cheese combinations and dishes dates all the way back to Medieval Europe. A 14th-century cookbook known by the name of “Liber de Coquina“, includes a recipe for “de lasanis”, which describes a recipe for a dish made with pasta and Parmesan cheese.
There is one more 14th century book by the name of “Forme of Cury” originally written by the chefs of England’s King Richard II. The dish was made with hand-cut pasta and a mixture of melted cheese and butter.
What made mac and cheese popular?
It’s no secret that we have all seen either on a tv show or a movie a scene the popular dish being eaten or even cooked by some American characters. The American influence of the dish started with Thomas Jefferson, the third president of the USA, who is often credited with popularizing macaroni and cheese in America. During his time as an ambassador to France, Jefferson saw and later brought a pasta machine to the U.S. Later in 1802, Jefferson served a “macaroni pie” at a state dinner, which is believed to be one of the early versions of mac and cheese.
Modern popularity of mac and cheese.
Today, mac and cheese is easy to make and loved throughout the world dish, particularly in North America. It has evolved into countless versions and variants, including luxurious gourmet versions with exotic cheeses and extra ingredients like lobster or truffles. Despite these variations, the classic combination of mac and cheese remains in the hearts of kids and grown-ups.
Homemade Mac and Cheese Mix
Description
These macaroni and cheese will leave you drooling for more, absolutely delicious, fast and easy to make meal, ready in less than 30 minutes! The best friend of a busy person!
Ingredients
Instructions
Instructions and methods
-
Boil some water
Put a medium saucepan with 6 cups of water on the stove. Cover with lid and boil over high heat.
-
Make the cheese sauce
While the water is already on the stove, in a small bowl, mix the cheese powder, tapioca starch (if you are using one) and salt together with a fork or a small whisk. Set aside.
-
Cook the macaroni
When the water is fully boiling, add the pasta (gently we don't want any spraying with hot water) and stir once. When the water returns to boiling levels (since the pasta will most likely be cool and stop the process for a very short period of time), reduce the heat so the water isn't boiling over. Cook until the pasta is done to your liking, around 8 minutes should be good to have it fully done.
TIP: Most of the dry pasta that is being sold in the stores will take a little longer to cook than the pasta that comes in a pre-boxed mac and cheese.Drain the pasta in a colander, make sure NOT to shake or rinse the excess water.
-
Sauce time
Reduce the heat to medium-low and return the hot (now empty) pot to the stove. Add the butter and wait for it to melt. Add the milk and the cheese powder mix and stir (stir until the lumps disappear and the sauce is creamy and thicker).
Add the hot drained pasta back in the stove now with all the sauce you made and stir until all of it is well-coated. Serve right away.
If you have some left, you can refrigerate it in an airtight container for maximum of 4 days.
TIP: For creamier leftovers, add a splash of water when you reheat it in the microwave. (straight from the fridge works as well)
Servings 2
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 22g8%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.