Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Did you know that Thomas Jefferson, purportedly a great lover of both cheese and Italian food, served his baked macaroni and cheese at dinner parties all the time? During the age of European colonization, seafaring men would transport dried macarone -- one of the few staples that could survive a year aboard ship -- from Italy to Britain and to the American colonies.
American colonists did not have the selection of fresh produce and other ingredients that the Italians had; their meals were improvised from a larder of fresh or sour milk, stale bread, and pork drippings. So the imported pasta would often be served with a simple white sauce -- milk thickened with flour and butter. Sometimes, it was baked in a casserole with buttered breadcrumbs on top. A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was first recorded in the "Boston Cooking School Cookbook" in Kraft introduced its macaroni-and-cheese dinner in as a way to market processed American cheese and Tenderoni macaroni.
It swept the nation. Recipes for homemade macaroni and cheese began to appear frequently in cookbooks. Nowadays, making delicious homemade macaroni and cheese has become a mission for some people: They are always trying to make it more comforting, cheesier. Fill a large saucepan with water; bring to a boil.
Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. Pinterest Facebook Twitter. Serves Sign Me Up. How would you rate this recipe?
My "go-to" mac and cheese recipe for every occasion.
Perfect Macaroni and Cheese How-To
I make this recipe exact with a few recommendations on details: I don't understand others who comment that boxed is better - probably the same people who prefer processed foods over fresh ;- Enjoy this one - it's a recipe box keeper. Best mac and cheese ever. I followed the recipe exactly and used gruyere and old cheddar. Served it with a big green salad and there isn't a crumb left over. Awesome recipe! The Real Thng! I also loved the article that intoduced this recipe, very interesting indeed! Instant Pot Taco Night.
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