|So I got the macaroni and cheese made this weekend, and it did not disappoint. (Anything that calls for 3/4 pound combined white cheddar and fontina is going to be good.) I looked for a good recipe online and found one, along with the history of mac and cheese, on marthastewart.com. (Apparently, Thomas Jefferson liked it so much he served it at dinner parties. Who knew?)
“It all started during the age of European colonization, when seafaring men transported 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 1896.”
And look what else you can find online!
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