Macaroni and cheese is the ultimate in American comfort food. What’s not to like? Gooey, creamy cheese sauce surrounding tender morsels of pasta. Delicious!
No one really knows when mac and cheese was invented, but it seems to be clear that it was an Italian concoction. According to Wikipedia, the casserole was recorded in cookbooks as early as the 14th century, and the first modern version was published in a 1769 cookbook by Elizabeth Raffald. It is believed that Thomas Jefferson brought the dish to the United States, serving it at a dinner in the White House in 1802. But the real jump to fame came in 1937 when, in the throes of a deep depression, Kraft introduced its boxed variety—it could be prepared in just nine minutes and served four for only 19 cents. The company sold 8 million boxes in a year! Even now it remains a staple for college students with little time and even less money to spare.
Chefs have jumped on the comfort food bandwagon, creating masterpieces out of this eternally flexible casserole. With additions like lobster, crab, or truffles in fine dining establishments to beans, onions, and chilies at local barbecue joints, the possibilities are endless for an outstanding side dish, or even main attraction. You can even find deep fried macaroni and cheese balls at fairs and some food trucks. These varieties and more will take your favorite comfort food to the next level.
Best Spicy-Bean Mac n Cheese
Spicy-Bean Mac n Cheese. Photo credit: Jeffrey W
Ingredients:
1 cup onion, diced
1 jalapeno chili, diced
1 tablespoon oil
1 can Rotel tomatoes
1 can pinto beans, drained
8 oz elbow macaroni
1 cup sharp cheddar cheese, grated
Preparation:
In a large stock pot, cook macaroni according to package directions. Drain and set aside.
Using the same pot, saute onion and jalapeno in oil until tender. Add tomatoes, pinto beans, pasta, and half the cheese and stir well. Spoon into a casserole dish, top with remaining cheese, and bake at 400° until cheese is melted and bubbly.
Lobster Mac n Cheese with Chanterelles
Lobster Mac n Cheese with Chanterelles. Photo Credit: Lee Coursey
Ingredients:
1 pound elbow macaroni
1 pound chanterelle mushrooms
1 tablespoon olive oil
6 oz bacon
1 qt milk
1 stick butter
½ cup all-purpose flour
4 cups gruyere cheese
2 cups sharp cheddar
1 pound cooked lobster meat
1 cup bread crumbs
Preparation:
Cook pasta according to package directions. Drain and set aside.
Saute the chantrelles in olive oil, add salt and pepper to taste. Set aside.
Dice the bacon and cook until crispy. Drain the fat from the bacon and add milk. Heat but don’t boil.
In a separate pot, cook flour in 6 tablespoons of butter and cook for about 2-3 minutes, stirring often. Add the milk and cook until thickened. Add the pasta, chantrelles, and lobster and stir well. Spoon into a casserole dish (or in separate 5-ounce baking dishes for a more elegant appearance.) Combine breadcrumbs with remaining butter, melted, and spoon over top of macaroni mixture. Bake at 400° until the sauce is bubbly and the breadcrumbs are browned.
