Who Invented Mac and Cheese?

There is no one inventor of macaroni and cheese. No one is sure who was first, the Romans, the Greeks or the Chinese. Research shows (Jack MacLaughlin's book "Jefferson and Monticello: the biography of a Builder) that Thomas Jefferson was interested in macaroni but he did not invent this American classic. Jefferson enjoyed this dish while in Paris, served it at the White House and and corresponded with a William Short to procure a macaroni machine. The first written Macaroni and Cheese recipe is believed to be from The Experienced English Housekeeper, by a Mrs. Elizabeth Raffald. This 1769 recipe calls for the following ingredients: bechamel sauce with Cheddar, mixed with macaroni, sprinkled with Parmesan, then baked until bubbly and golden.

In 1937, Kraft introduced the product in the U.S. and Canada.^[3] The timing of the product's launch had much to do with its success. During World War II, rationing of milk and dairy products, and an increased reliance on meatless entrn 1937, Kraft introduced the product in the U.S. and Canada.^[3] The timing of the product's launch had much to do with its success. During World War II, rationing of milk and dairy products, and an increased reliance on meatless entries, created a nearly captive market for the product, which was considered a hearty meal for families.

Kraft Dinner is seen as inexpensive, easy to make comfort food, with marketing to highlight its value and convenience.^[4][5]

New product lines using different flavors and pasta shapes and increases to shelf life were introduced over the decades.

I personally think Mac and Cheese out of a box is so gross. You have not lived, till you try baked Mac and Cheese. Here try my recipe and be amazed!!!

Baked Macaroni and Cheese.

Ingredients

• 1  (8-oz.) package elbow macaroni
• 2  tablespoons  butter
• 2  tablespoons  all-purpose flour
• 2  cups  milk
• 1/2  teaspoon  salt
• 1/2  teaspoon  fresh ground black pepper
• 1/4  teaspoon  ground red pepper
• 1  (8-oz.) block sharp Cheddar cheese, shredded and divided

Preparation

1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.