Sunday Supper: Macaroni and Cheese

January 5, 2014 | By | Comments (2)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!

Hugh's Southern Mac and Cheese;Photo: Iain Bagwell; Styling: Annette Joseph

Hugh’s Southern Mac and Cheese;Photo: Iain Bagwell; Styling: Annette Joseph

This week, we’re focusing on one of our all-time favorite Southern comfort foods, macaroni and cheese. Who doesn’t love the mouthwatering combination of melted cheese, butter and pasta? It’s so simple, but so delicious.

An early version of macaroni and cheese appeared in the 14th century Medieval cookbook, Forme of Cury (Forms of Cooking). The book, written in Middle English, includes a recipe for hand-cut pasta baked with cheese and butter.

During the late 18th century, Thomas Jefferson tried macaroni and cheese in Italy and instantly fell in love. (Can you blame him?) He bought a pasta maker and imported Parmesan cheese from Italy to make the dish at home. During his presidency, Jefferson treated his guests to a baked macaroni pie, his version of macaroni and cheese.

So, whether it’s made with béchamel sauce and four types of cheeses, or as a dry mix in a box that you can pop in the microwave, we’re in love with mac and cheese. Below, we’ve picked out our best recipes for you to try – call it a meal or balance it with a green salad.

 

Hugh’s Southern Mac and Cheese

Baked Smokin’ Macaroni and Cheese

Chipotle-Bacon Mac and Cheese

Gussied Up Mac ‘n’ Cheese

COMMENTS

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