For the Love of Macaroni and Cheese

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Macaroni and cheese has long been considered a comfort food. It is good in many different ways and can have other kinds of ingredients added as well. Here are some interesting facts about this dish. • The famous medieval English cookbook titled Forme of Cury dating back to the 14th century included a cheese and pasta casserole called makerouns. The ingredients included fresh, hand-cut pasta placed between a mixture of melted butter and cheese. • The third president of the U.S., Thomas Jefferson, ate macaroni in France and in northern Italy. He imported macaroni and Parmesan cheese to be used at his estate in Virginia. He served a “pie called macaroni” at a state dinner in 1802. • July 14 is known as “National Macaroni and Cheese Day” in the U.S. • The most commonly used cheese for macaroni and cheese it cheddar cheese. Other popular cheeses include Gruyere, Gouda, Havarti and Parmesan. I have enjoyed this dish with American cheese. • Kraft Macaroni and Cheese first showed up in 1937 with the slogan “Make a meal for four in nine minutes.” It became a great success in the U.S. and in Canada during the Great Depression. • Americans could get two boxes of Kraft Macaroni and Cheese for one food rationing stamp during WWII. • The best wine to serve with macaroni and cheese is Burgundy. • This dish has become an official color. In 1993 Crayola included “macaroni and cheese” as one of its crayon colors. • As of April 2015 Kraft eliminated artificial preservatives and dangerous dyes. They’re now using annatto, paprika, and turmeric for coloring instead of the artificial colors yellow 5 and 6. Who is a fan of macaroni and cheese?