Kraft sold 8 million boxes of macaroni and cheese that first year. It was hugely popular during the Great Depression, where one box could serve four people for just 19 cents. In 1937, Kraft foods invented a boxed variety of macaroni and cheese using powdered cheese. Jefferson was credited with spreading the popularity of macaroni and cheese. His enslaved chef, James Hemmings created a macaroni and cheese recipe that was served to dinner guests while Jefferson was President at the beginning of the 1800’s. Thomas Jefferson was so enamored with macaroni that he brought a pasta machine to the United States from Italy. That recipe called for béchamel sauce made with cheddar cheese, mixed with macaroni, topped with Parmesan cheese and baked.

The more modern take on macaroni and cheese appeared in the 1770 cookbook: The Experienced English Housekeeper. Those versions contained pasta with Parmesan cheese. Pasta and cheese casseroles were recorded as far back as the 14th century in an Italian cookbook. “All I want… is mac and cheese.” -Kurt Cobain The History of Macaroni and Cheese: Be sure to check out my July Food Holidays page so you can follow all of the food holidays for the month of July. Or you could even make the stuff in the box! Share your mac and cheese indulgence on social media by using the hashtag #NationalMacaroniAndCheeseDay, #MacaroniAndCheeseDay #MacAndCheeseDay and #RecipesForHolidays. July 14th is National Macaroni and Cheese Day! Celebrate by making this awesome recipe for 30 Minute Macaroni and Cheese! If you have another favorite mac and cheese recipe, it’s okay to use that too. Loosely cover with foil and bake 10 to 15 more minutes.Creamy and delicious, this is an easy 30 Minute Macaroni and Cheese recipe with a secret ingredient. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Remove the cheese sauce from the heat and stir in the macaroni. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. While whisking constantly, slowly add the milk and then the heavy cream. Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Butter a 9-by-13-inch or other 3-quart baking dish.īring a large pot of salted water to a boil.

Recipe cheese for macaroni and cheese