It’s perhaps the king of comfort foods, and a favourite of all ages all over the country – Macaroni and cheese.
Golden and gooey, baked and hearty, this sideline staple or main dish can be served up any number of ways, and on July 14, you’ll have the opportunity to try as many of these as you can on National Mac and Cheese Day, also known as National Macaroni and Cheese Day.
Whether you make it from scratch, mix it from a box, or order it at a restaurant, it’s delicious in all of its forms. A food like that deserves to be celebrated!
No matter what category you fall into, there is no denying that a dish like this deserves its very own day.
There are many different variations of mac & cheese that have been made in recent times. A lot of people prefer the classic version. However, there are many people that have gotten experimental too, using different blends of cheeses and loading up on the seasoning.
Some fascinating facts about Mac & Cheese
- Mac & cheese is not only a delicious dish, but it is an official crayon colour as well. In 1993, Crayola named one of its crayon colours ‘Macaroni and Cheese.’
- Did you know that American president Thomas Jefferson was a huge fan of mac & cheese? He imported Parmesan cheese and macaroni for use in his Virginia estate after trying the dish in both northern Italy and Paris.
- While mac & cheese is considered a response to the great depression, there have actually been similar recipes that have been around for centuries. In fact, in medieval England, there was a cookbook called Forme of Cury, and there was a pasta and cheese casserole dish, which was known as makerouns. The recipe is very similar to mac & cheese.
- Macaroni pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 cups milk
- 2 cups grated cheddar cheese
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Preheat oven to 400 degrees F.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large pot over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
- Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes.
- Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.
- Place into oven and bake until golden brown, about 20-25 minutes.
- Serve immediately, garnished with chives, if desired.