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• Mac ‘n Cheese is about as all-American as you can get (as far as warm, cheesy food goes). It was “invented” by one of our own Presidents – Thomas Jefferson – who had something akin to our modern-day Macaroni and Cheese while visiting France. When he returned to the US, he made a machine to produce his own version, and the rest is history.
• L.J. Kraft obtained a patent in 1916 for a processed cheese that would not spoil. People weren’t so keen on the idea, and Kraft ended up selling 6 million pounds of the powdered cheese to the US Army. Eventually, Americans came ’round, especially when Kraft rolled out its box of instant Mac ‘n Cheese, which only cost one ration coupon in those frugal times of war.
• Though considered a “comfort food,” be careful consuming large amounts of this golden delicacy. If prepared according to the instructions, one box should yield 2,120 mg of salt, equal to about 90% of your recommended daily salt intake. Yowza!
• Vote with your dollars! Kraft created elephant-shaped “Republican” and donkey-shaped “Democrat” boxes for the 1996 Presidential conventions.
• For purists who desire nought but cheesy mac goodness, there is a restaurant in New York City called S’MAC that only serves Macaroni and Cheese.
• Crayola added to color “Macaroni and Cheese” to its 96-box of crayons in 1993, along with the colors Granny Smith Apple, Asparagus, Timber Wolf and Razzmatazz.
• The history of the macaroni noodle itself is a slippery one, with credit being given to the Chinese, Greeks, Romans, even Marco Polo. A detailed account for those interested in the origins of the wheat and etymology of the word can be found here.
Care to share your secret recipes? And here’s a question: Which do you prefer, mac from scratch or from a box?
[Previous Dietribes: Strawberries]
‘Dietribes’ appears every Wednesday. Food photos taken by Johanna Beyenbach. You might remember that name from our post about her colorful diet.
Comments (57)
Comment
I am embarrassed to admit that I prefer the glowing orange of the box version to homemade. There is just no comparison!
posted by Yonit on 2-6-2008 at 10:13 am
I have to disagree with Yonit… I hate the box stuff… when we made it as kids, my mom would have to put aside some of the noodles plain before adding cheese (aka powder and milk?) for my sisters. Eventually when I tried the baked deliciousness with real cheese (as pictured above) I realized I liked it! Just not a fan of the slimy stuff.
posted by Kelly J on 2-6-2008 at 10:19 am
I think it depends… I have had some really horrible home made mac and cheese. I always know what the boxed mac and cheese will taste like, and I like consistancy in my food. Give me an awesome mac and cheese recipe though, and I will forever give up boxed.
posted by Sarah on 2-6-2008 at 10:23 am
Homemade, hands down! The best is made with a combination of cheeses including cheddar and fontina; fontina provides the creaminess. Wolfgang Puck’s version is very close to perfection.
It’s lunchtime!
posted by Jill on 2-6-2008 at 10:24 am
I love mac and cheese from the box. That’s what I’m having for lunch!
posted by Lizzie on 2-6-2008 at 10:25 am
When I was flat broke and temping to make ends meet, I could make a big pan of homemade mac and cheese for less than $5, and throw things like chunks of ham, peas, or broccoli in for added sustanence. That one pan could last me a week of lunches and dinners. Now, I can barely look at mac and cheese after eating it for weeks on end.
Preferred additions:
I always add some hot sauce to the cheese mixture, as well as either some curry powder or dry mustard. And for a heartier meal, you can add all sorts of veggies and meats. Ham, frozen peas, broccoli, spam, tomatoes, bacon. And cover the top with bread crumbs and bake until it’s crispy and oozing on top.
ok, maybe I’ll make my first pan of mac and cheese in over 5 years based on this post…
posted by jenny on 2-6-2008 at 10:26 am
Not only do I prefer macaroni and cheese from the box, but I say the cheaper the brand, the better! It seems like the more fake it tastes, the more I like it. My favorite so far is the store brand of a particular Supercenter. Don’t get me wrong, though - I love homemade mac-n-cheese and totally appreciate the time and effort it takes to make it. I guess in the end I’m always going to pick the one that costs 79 cents and takes only 8-10 minutes to make.
posted by BAS on 2-6-2008 at 10:32 am
I used to live on the Kraft box until I actually read the label. Calories, sodium… oh my!
But let it be known: S’MAC is amaaaaazing. It was hands-down the best part of my trip to NYC last year.
posted by A different jenny on 2-6-2008 at 10:34 am
I like the homemade version, when its been sitting a little while and gets extra-cheesy-sticky…you use an ice cream scoop to pile it onto your plate and its made w/ various styles of cheese for color, textrue, and taste…awesome goodness..i think Martha Stewart has a Mac n Cheese 101 recipe on her site that’s supposed to be wonderful…
we still make the Blue Box version, just cause its fast and easy, tho…I have to admit, it was one of the staples I lived on in college, along w/ ramen noodles and pizza…I remember when they were 3/$1.00 and sometimes 5/$1.00 if you went to WalMart on the right day…and ramen would be like 20/$1.00…talk about ‘poor college students’…we were that!
posted by donner on 2-6-2008 at 10:34 am
martha gooch mac and cheese with one of the following variations:
cut up hot dogs
can of tuna and can of corn
salsa and tomato chunks
posted by Shelly on 2-6-2008 at 10:35 am
I have a son who will only eat the blue box version of mac n cheese. Not only that he must make it himself so the sauce is not too runny and not too thick. He turns his nose up at homemade m&c. He’s been like this since birth. I keep telling him they have medication to treat this behavior but…….
posted by JaneM on 2-6-2008 at 10:41 am
I’m reading this as I’m eating mac and cheese for lunch. Only mine is a nice healthy homemade version with whole wheat pasta, low fat ricotta and a little parmesan. I also add lots of red peppers, onion, zucchini , and tomato. It’s definitely a grown up version but I much prefer it to the box stuff any day. So I guess it’s really mac n cheese n veggies.
posted by Cassandra on 2-6-2008 at 10:46 am
I like the box kind best, which appalls my mother. I always add extra milk and less margarine. I don’t like the sticky stuff as much.
posted by Lea on 2-6-2008 at 11:14 am
oh my goodness - mac and cheese from the box with cut up hot dogs was the best when I was little. Im glad my tastes are a bit more sophisticated than that now
posted by gabbs on 2-6-2008 at 11:24 am
My delicious, cheapish macaroni recipe:
1 box of Kraft, prepared without butter
Add 1/4 to 1/2 cup shredded gouda or fontina cheese, a pinch of garlic powder, and black pepper to taste. Perfect!
posted by Ira on 2-6-2008 at 11:50 am
Oy, y’all are making me hungry! I have to deviate from the crowd here and say I like mac’n'cheese made both ways, because to me it’s like comparing apples and oranges or Taco Bell and real Tex-Mex–there is no comparison because they’re completely different entities! They’re both tasty and so not good for you. :-)
Has anyone seen the episode of Good Eats were Alton Brown talks about the merits of mac’n'cheese? Very much fun.
posted by nutmeag on 2-6-2008 at 11:54 am
NEither. Stouffers frozen, all the way!!!!!
posted by Trish on 2-6-2008 at 11:57 am
I prefer the homemade (will barely eat the boxed stuff) but my family’s homemade is about halfway between the usual two options. Boil macaroni noodles, drain, add a cup or two of shredded Chedder, let melt, mix in. A dash or two of pepper and you are set - I don’t really like the baked versions that i’ve had.
Also, I learned that Swiss cheese is an entirely different product from chedder - does NOT melt onto the noodles, just makes big lumps of melty cheese :(
posted by mev on 2-6-2008 at 12:04 pm
we used to cut up hot dogs and put it in as you were stirring in the milk and powder…wtf. now i like the homemade healthier (sort of) made w/ 100% whole wheat pasta, but you cant substitute the velveeta. other cheese just doesnt work. i still eat the box every once again.
posted by brookie on 2-6-2008 at 12:05 pm
The best box mac and cheese is the DELUXE with the sauce already included. yummmm. It used to be a staple in college, now its more of a twice-a-year guilty pleasure.
I don’t know about anyone else, but I’ve always thought instant mac and cheese is best the next day, straight out of the fridge.
posted by Lauren on 2-6-2008 at 12:10 pm
I really like the Alton Brown/Good Eats recipe for homemade (available at the Food Network site). For boxed, my fave is Annie’s Mild Mexican–just a lovely little bit of spice.
posted by Julia on 2-6-2008 at 12:12 pm
I like home made. A simple recipe I use, works for kids and adults. Use good pasta cooked al-dente, drain in the pot. Add shredded real American Cheese (not cheese food, which is more processed) and allow to melt (stir). Then add a healthy dose of onion powder or granualted onion. Add about half as much garlic powder (stir). Now serve the kids. Never met a kid that didn’t like this.
For the adults on their plates top with a healthy dose of Chili powder and ground black pepper.
posted by Stew on 2-6-2008 at 12:25 pm
My brother and I will only eat, to this day, the spiral variety of Mac n’ Cheese. I think we drove our mother crazy.
posted by Kelsea on 2-6-2008 at 12:30 pm
My kid will only eat “easy mac” which is the microwave single pack version.
Works for me, I try to avoid the whole mac and cheese thing.
posted by Julianna on 2-6-2008 at 12:33 pm
Homemade!
Boil noodles keeping them firm, shred sharp cheddar about 2 cups, 1/2 can (small) tomato paste and sauce.
Put half the cheese on the bottom of the bowl, mix paste and sauce with noodles…sprinkle oragano, pepper and salt to taste. Put noodles in the bowl and place remaining cheese on top.
Bake until the cheese melts then broil till the top cheese lightly browns.
My 8 year old wants this every monday night, she says it chaces away the Monday blues.
posted by Geoff on 2-6-2008 at 12:34 pm
Woeful is the Celiac. No mac and cheese by Kraft. What’s that? Annie’s gluten-free pasta (made from rice) and cheese. Actually, pretty good.
posted by JDL on 2-6-2008 at 12:40 pm
I love the Box Mac & Cheese as well as the home made stuff. Recently I had the pleasure of having truffle Mac & Cheese with Short Ribs at a high end restaurant. It was very expensive yet worth every penny.
One fun way to dress up box Mac & Cheese: simply add some BBQ Sauce, onions, & green peppers.
posted by Matthew (Proudgamer) on 2-6-2008 at 12:42 pm
I make the mix with water only. In my family we don’t eat much dairy, and this way isn’t bad. When I make it for my children’s friends and don’t tell them, they have no idea.
posted by Barbara on 2-6-2008 at 1:00 pm
Ummm….Mac & Cheese.
I eat the boxed stuff, but my grandma used to make homemade…ummmmmm…
The recipes around here sound pretty darned good and I’m just salivating reading some of them.
posted by beth on 2-6-2008 at 1:03 pm
Oddly enough, and I know it’s technically the same thing, I prefer the Kraft Shells and Cheese to the macaroni. Even though I know it’s all made the same with the same ingredients it just tastes better in the shell shape than in the curved noodle.
Though, I will admit, my siblings and I had load of fun sucking the cheese out of the noodles when we were kids, something you just can’t do with any other food.
posted by Jennifer on 2-6-2008 at 3:19 pm
I must now share with you my personal invention that shall benefit all mankind. It’s called Man Snack. Start with a box or two of Mac n Cheese (the more generic the better), being sure to use real butter when adding the cheese mix. Then add whatever leftovers and frozen vegetables are in your fridge. Top with additional cheese and/or breadcrumbs, and there you have it. Man Snack.
Note: your spouse will find this amusing in theory but not in execution.
posted by Higgins on 2-6-2008 at 3:22 pm
Take the boxed mac and cheese, prepare it as normal. While it is cooking, take prepared meatballs found in the freezer and prepare as desired. Mix together and eat. Horrible for you, but oh so comforting.
posted by Katey on 2-6-2008 at 3:31 pm
my own mac/cheese recipe, learned from watching my mom make this time and time again:
make a roux (equal parts melted butter and flour), add a few cups grated cheese and some milk, and stir until it’s thick and creamy. Add pepper, dry mustard, a bit of chili powder. Contemplate additions like frozen peas or diced ham. Mix the sauce into al dente elbows/shells/spirals. Turn out into a glass baking dish. Cover with bread crumbs, dot with pats of butter. Contemplate sliced tomatoes on top. Bake in the oven until the sauce is bubbling and the bread crumbs are brown. If you serve immediatly, it’ll be oozy and delicious. If you let it cool, you can cut it into chunks (good for freezing!), and reheats beautifully.
posted by Jen on 2-6-2008 at 3:32 pm
Any easy way to get home made.
Grate a bunch of Asiago cheese and put it in the refrigerator. It stores well for several weeks.
Cook up some macaroni (I like Gemelli or gnocchi) and spread the cheese liberally on the macaroni. That’s it. Pepper on top!
Sometimes I add a can of peas or peas and carrots and a can of tuna.
Or, put some Chilli Man chilli on top.
Or, mix in some hamburger and onions that you have browned.
posted by Moon on 2-6-2008 at 3:46 pm
Ooooh, I forgot one. You can put those little Trader Joe’s meatballs in the m&c!
I just did that last night!
posted by Moon on 2-6-2008 at 3:48 pm
I noticed a couple of people mentioned Alton Brown, but you’re missing out (y’all!) if you haven’t seen the Paula Deen episode where she deep fries leftover mac and cheese. Ah, deep frying and mac and cheese - two of my favorite things converge! ;-)
Here’s the recipe:
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35007,00.html
posted by Roger on 2-6-2008 at 3:50 pm
I add a can of drained tuna to mine!! YUMMY~
posted by Toby on 2-6-2008 at 4:20 pm
i have to admit, i have never had homemade mac and cheese. but i do not eat the blue box either. for me, it has to be velveeta shells and cheese.. with some extra velveeta tossed in for extra creaminess. :)
posted by tami on 2-6-2008 at 4:30 pm
I’m partial to peas in my mac’n'cheese. If I want protien I add tuna to that as well. Quite tasty! But my fiancee (who eats chicken rice with hot dogs and calls it great) thinks this is disgusting.
posted by kitsana_d on 2-6-2008 at 4:32 pm
A lowfat version of the Kraft Mac (my personal favorite) is to use two slices of lowfat Kraft cheese instead of butter. Halves the calories, and makes it extra cheesy.
posted by Jen on 2-6-2008 at 4:54 pm
This has always seemed odd to me, but macaroni and cheese (home-made) is part of the Thanksgiving meal for many African-Americans, at least in my part of the South (NC).
posted by mike on 2-6-2008 at 5:04 pm
I am a total Kraft girl! Except I ONLY like the spiral noodles. I am convinced they make the mac n’ cheese taste better.
posted by Kirsten on 2-6-2008 at 5:23 pm
I’m with Kirsten - the spirals are the best! The 3 cheese shell kind is a close second though.
When I make my spirals, I put some golden mustard (not the yellow stuff!) in with the “cheese”. It gives it a little kick and tastes fantastic!
posted by Melodye on 2-6-2008 at 5:37 pm
I wish I would have read this earlier. My mom offered to make mac & cheese, but I wasn’t really feeling it and opted for eggs and hashbrowns. I’m now regretting that decision.
I love mac & cheese. I prefer the stuff that isn’t made by Kraft, but if there are noodles and cheese, I will eat it.
posted by S on 2-6-2008 at 5:43 pm
Ok, here’s a holdout from may last pregnancy. I like my mac n cheese with brown gravy. Can’t eat it any other way.
posted by Tessa on 2-6-2008 at 7:20 pm
I don’t make my mother’s version of mac’n'cheese anymore because it’s got tons of cheese and butter. My grandchildren are crazy about Trader Joe’s mac’n'cheese made with plain yoghurt. Way less sodium and fewer preservatives.
posted by Barbara on 2-6-2008 at 8:25 pm
Betty Crocker has a recipe for homemade mac and cheese on their website that uses Velveeta, powdered mustard, and Worschestire (sp?) sauce. It turns out amazing! People talk about it for days after I make it.
posted by Jill on 2-6-2008 at 10:17 pm
did anyone else see the food network “Throwdown with Bobby Flay”? Where he did the mac ‘n cheese throwdown? The other woman’s mac had a whopping TWO THOUSAND CALORIES
and I’m sure it was worth EVERY calorie.
My favorite boxed is the Velveeta shells and cheese, but homemade will always be my favorite.
posted by Rachel on 2-6-2008 at 10:29 pm
My college roommate used to make M&C every night with peas and tuna.
It made the apartment smell like a sick dog, but I guess he thought it tasted good.
posted by renton on 2-7-2008 at 12:55 am
I do a combo of blue box and homemade.
Cook mac as normal.
In another pan, prepare the cheese mix, adding in 2 or 3 slices of american cheese. Add a bit of flour if it looks too runny.
Pour the sauce over the drained pasta, and melt in 1 or 2 more slices of cheese.
Crumble up a half sleeve of Ritz crackers (absolutely vital), and mix them in.
Deeelightful, and completely horrible for you. My hubby and brother can go through 2 pounds of this stuff in 10 minutes.
I also find that shreck holds the cheese really well, and is more firm than the regular noodles. It’s because he’s tough and oger-y, I’m sure.
posted by AGray on 2-7-2008 at 4:40 am
For the record, Jefferson didn’t invent macaroni and cheese. He was just a big fan of “macaroni”, by which he really just meant pasta. No one’s really sure if he ate it with cheese the way we do today. But he enjoyed pasta so much during his stay in Europe (as minister to France) that he tried to find out what kind of grain made the best pasta and, in typial Jefferson fashion, wrote some notes on how to construct a pasta press.
posted by Hungry for History on 2-7-2008 at 11:30 am
Both the blue box and home made verison are made and eaten but more often than not its made out of the box as it makes a much quicker meal after work.
And to give the box a more grown up taste add equal parts of onion and garlic powered and grated parmigan and asiago cheese - really gives it a kick and its alot less runny / sticky that way.
To make it a truly comfort food from childhood it must be served with peas and hot dogs. sometimes mixed together and sometimes separate.
posted by Beth on 2-7-2008 at 12:17 pm
S’Mac is right around the block from me. Good stuff. Tried to go this past week-end but the line was out the door. Never seen it that busy before.
posted by Erik on 2-7-2008 at 1:07 pm
Hey guys.. Food Network’s #1 recipe this afternoon is ‘Grown Up Max and Cheese’.
No mention of Chili Mac?
1 box cheap powdered Mac & Cheese
1 Can Chili (Stagg is the best)
Cook, mix and serve.
posted by Derek on 2-7-2008 at 1:29 pm
The best mac & cheese is:
1 box of mac noodles cook noodles until almost all the water is gone and then stir in:
1 jar of cheez whiz
a good scoop of butter
and a little milk.
mix together and enjoy!
posted by Andrea on 2-7-2008 at 1:36 pm
I love mac and cheese. My mother used to cook it for the family breakfast. I’m thinking to cook it my own tonight…Maybe I will put cornet too. Delicious!
posted by Jeremy on 2-7-2008 at 11:34 pm
This might sound gross, but my boyfriend turned me on to mac and cheese with tuna in it! It’s so good.. I guess you could call it white trash gourmet, put a little parmesan cheese and salt in and you’re good to go! Delish! :-)
posted by MAry on 3-12-2008 at 3:35 pm