You would then pour the sauce over the cooked macaroni in a casserole dish, sprinkle on some toasted bread crumbs, and bake until hot and bubbly.

Today’s mac and cheese, however, is created using a cream sauce, and then adding shredded or cubed cheese to the pot, and stirring it over a low flame until the cheese is melted. Randolph’s recipe had just three ingredients: macaroni, cheese, and butter, layered together in a casserole dish, and baked in a 400 degree oven. One of the first actual recipes for macaroni and cheese appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Its shelf life of ten months was attractive at a time when many Canadian and American homes still did not have refrigerators. During World War II, rationing of milk and dairy products, an increased reliance on meatless entrees, and more women working outside the home, created a captive market for the Kraft Macaroni and Cheese, which was considered a hearty meal for families. The timing of the product’s launch had much to do with this. and Canada in 1937, and became a huge success. Kraft Macaroni and Cheese hit the grocery store shelves in the U.S. So my mom, like most moms, relied on Kraft Macaroni and Cheese in a box – my siblings and I loved it, and it certainly was economical for a big family. That’s how frugal Yankee families operated – you would never go out and buy a couple pounds of cheese just to make this delectable dish. In my family, homemade macaroni and cheese was a dish that my mother created only when we had leftover cheese from other meals. In Italian homes, macaroni has been cooked and served with cheese for over 500 years. But, it is said that macaroni, a curved, tubular pasta made from flour, had its origins in China and was brought to Italy by Marco Polo. Like many classic American dishes, our mac and cheese is of English origin, brought to America by our English colonists. Macaroni and cheese is considered the ultimate comfort food throughout the United States.

Best recipe for kraft mac and cheese