Macaroni and cheese
mac and cheese, macaroni cheese
Macaroni and cheese is a dish of macaroni pasta and a cheese sauce, most commonly cheddar sauce. Its origins trace back to cheese and pasta casseroles in medieval England. The traditional macaroni and cheese is put in a casserole and baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often included as a Mornay sauce added to the pasta. It has been described as "comfort food". A cheese and pasta casserole known as makerouns was recorded in 1390, in medieval English, in the cookbook the Forme of Cury. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese, the recipe comparing it to losyns, a dish similar to lasagne. The recipe given (in Middle English) was: The first modern recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper. Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden.
Source: Wikipedia
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