In 1937, Kraft Macaroni & Cheese dinner was introduced in the U.S. and Canada. The timing of the product's launch had much to do with its success. During World War II, rationing on milk and dairy, and an increased reliance on meatless entrees, created a captive market for the product, which was considered a hearty meal for families.
The following decades introduced improvements in flavor, shelf life and, eventually, different shapes. New shape expansions to the brand beganin 1975 with spirals, and then wheels in 1988. In the mid-1990s, Kraft Macaroni & Cheese expanded into even more innovative shapes with noodles in the form of popular kids' characters, including: Super Mario Brothers, Flintstones, Bugs Bunny and Friends, Rugrats, Pokémon, Blues's Clues, Scooby Doo! and SpongeBob SquarePants.
New product lines, including: Kraft Thick ‘N Creamy, Deluxe Four Cheese, Cheesy Alfredo, Light Deluxe and Premium White were introduced into the market throughout the 1990s. Kraft Easy Mac was launched in 1998 to provide kids and parents with easy-to-make, single-serving pouches of Kraft Macaroni & Cheese that only needs added water and can be cooked in the microwave.
Let's cook it yourself.
* Macaroni and Cheese
Freshly made bread crumbs are the key to achieving a crisp, golden crust—the hallmark of perfect macaroni and cheese. You can make bread crumbs from slices of stale or fresh bread. Arrange the slices in a single layer on a baking sheet, place in a 300ºF oven, and bake until they are completely dried and lightly toasted, 20 to 35 minutes. In a food processor, pulse the bread until the crumbs reach the desired consistency, then season with salt and pepper. You can also flavor them with butter or extra-virgin olive oil and fresh herbs or minced garlic.
Feel free to substitute another cheese for the cheddar. Gruyère, fontina and Emmentaler are good choices.
4 cups milk
4 Tbs. (1/2 stick) unsalted butter
1/2 cup all-purpose flour
1 whole clove
1 bay leaf
1 white onion, peeled
2 cups shredded sharp white cheddar cheese
Salt and freshly ground white pepper, to taste
Freshly grated nutmeg, to taste
2 tsp. dry sherry
1 lb. dried macaroni, such as Conforti Macaroni
1 cup bread crumbs
Position a rack in the upper third of an oven and preheat to 375°F. Butter a shallow 2-quart baking dish.
In a medium saucepan over medium heat, warm the milk until bubbles begin to form around the edges of the pan. Keep warm.
To make the roux, in another medium saucepan over medium heat, melt the butter. When the foaming subsides, add the flour and cook, stirring constantly with a whisk or wooden spoon, until the flour and butter thicken into a paste and smell fragrant, about 1 minute. Do not let the roux brown. Slowly whisk the milk into the roux until smooth and blended. Bring the sauce to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan to prevent lumping and scorching, then reduce the heat to low.
Using the clove, attach the bay leaf to the onion and add it to the sauce. Cook, stirring occasionally, until thickened, about 30 minutes. Remove and discard the onion, add 1 cup of the cheese and stir until blended. Season with salt, white pepper and nutmeg, add the sherry and stir until blended.
Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add 1 Tbs. salt and the macaroni and cook according to the package instructions until al dente (tender but firm to the bite). Drain well.
Transfer the macaroni to the prepared dish. Spoon the sauce over the macaroni, scatter the remaining 1 cup cheese over the top and sprinkle the bread crumbs over the cheese. Bake, uncovered, until lightly browned and bubbling, 35 to 40 minutes. Serve immediately. Serves 4 to 6.
* Lobster and Macaroni Gratin
2 tablespoons unsalted butter
4 pounds lobster, claw and tail meat removed, and set aside, discard the shell and reserve the coral and tomalley
1/4 cup Cognac
1/4 cup small diced carrot
2 tablespoons small diced celery
3 tablespoons minced shallots
1 teaspoon minced garlic
2 tablespoons finely chopped parsley
1/2 cup port wine
1 bouquet garni
3 cups plus 2 tablespoons creme fraiche
7 ounces tiny macaroni, cooked al denta and tossed with olive oil
1 egg yolk
3 tablespoons shredded Gruyere cheese, plus 1 tablespoon
Salt and pepper
2 cooked whole lobster claws
Long chives
1 tablespoon chopped chives
Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat.
Remove the lobster meat. Chop the claw and tail meat into 1/4 inch slices. Whisk in the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8-10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives.
Yummy!
Thanks Krafts, Williams, Emeril, and Corbis
