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one thing i think most people across the globe and across histories can agree on is the fact that the combination of bread based carbs and dairy products is the most elite of elite food combos.
Most of the world is lactose intolerant so maybe not Edit: I accidentally ingested something that I cannot digest and am suffering the painful consequences, hence the unsupportive comment. Macaroni cheese is a blessing on the earth
@@JaneAustenAteMyCat i've witnessed a large number of lactose intolerant people say YOLO and thoroughly enjoy dairy goods, damn the consequences 😅 but you're right that there are definitely limits
From an evolutionary standpoint it makes sense. Carbohydrates are high-calorie foods, dairy products tend to be high in fats, which are also high-calorie and sources of additional nutrients. It makes sense, therefore, that a dish that specializes in combining two high calorie food groups would be popular.
I love any recipe that includes “in the usual way.” Sometimes it is just boiling a thing, but sometimes they’re actually pretty complicated procedures like a hollandaise or soft poaching an egg or a making a custard. And the instructions are just “eh, you know.”
I get really anxious when directions aren't mega specific and all of these recipes tend to be like, put the ingredients into a vessel, then mix it until it is good and cook it until ready.
I think this is why replicating family recipes can be so hard. We got my mother-in-law to write down her chili recipe once, but no matter what we do we cannot replicate her results. I just *know* there's something she's doing that she takes for granted and didn't think was worth giving detailed notes on. My son is one of those people who is only comfortable cooking when everything is very spelled out, so I've started writing super detailed copies of all my special recipes so he's not left one day wondering how to reproduce the tastes of his childhood.
My Italian grandmother and her sisters and mom had a bad habit of writing down the ingredients for things and that’s it. No mixing instructions, no baking instructions, no tips. Nothing. Fortunately most of them are cookie recipes so I can generally figure it out. I just cream in the usual order and such. It’s just so frustrating when that’s all you have.
J.L. Kraft was a generous and honorable man. The story of how he saved a competitor, Pabst Blue Ribbon Beer, from bankruptcy is a video all in and of itself. And it was not something Pabst forgot when it was able to return the generous favor.
If we wanmt a jingle maybe even 3 lines are enough "Don't hurry, puff and wheeze, there's a main dish that's a breeze Kraft macaroni and cheese" Just directly dropping the name to sell it
The "particularly strong liquor" mentioned by Manassah Cutler might be a reference to the cheese sauce. "Liquor" in old English can also mean sauce, as in pie, mash, and liquor (which you can still order using those words in London today). Historically liquor more specifically describes the liquid in which the food is cooked, which makes perfect sense with mac and cheese.
A very popular dish in Switzerland is "Älplermagronen", translating to alpine macaroni. It includes not only pasta and cheese, but also potatoes, onions and lots of cream. One of my favorite dishes!
Hey Max, I was reading about the oldest natural/bog mummies that we know of, like Otzi the Iceman, the Tollund Man, and the Lindow Man. With each of their wiki articles it said that scientific examination was able to determine their last meals. Maybe an idea for a video? They are as follows: Otzi: Fat and meat from Ibex and Red Deer (which may have been dried/smoked), and Einkorn wheat, along with herbs and some kind of dairy product. Tollund Man: Porridge or gruel made from both wild and cultivated seeds. Over 40 kind of seeds were present, but the main ones were barley, flax, false flax, and knotgrass. Lindow Man: Slightly charred bread made from cereal grains Otzi's meal seems like It'd be the most interesting topic for a video.
@@TastingHistory Since the Ibex is a type of goat maybe you'll be able to cheat a little with regular goat meat? I'd imagine ibex would taste a bit gamier but otherwise rather the same.
In the immortal words of the Barenaked Ladies: “If I had a million dollars We wouldn't have to eat Kraft dinner But we would eat Kraft dinner Of course we would we'd just eat more!”
The intent is to cook a box of macaroni and separately cook a vegetable course like frozen peas and a meat course such as chicken nuggets, not to count just mac and cheese but itself as an entire meal.
Yeah, I think it was either meant as a ration serving for four or as a side for four. I'm sure that they would have been able to eat the whole box by themselves if they could have afforded to then.
Max, I used to dislike history because it was all wars and specific dates to memorize. You have changed all that! Your focus on people’s lives (and food, of course) has made me re-evaluate the subject. Thank you!
I agree. Wars and stuff around it isn't very interesting. I've always been more interested in how the common man lived instead of hearing all about the wealthy and their coniving. How would it have been for me!
@@telebubba5527 l agree. The lives of generals and the elite from history books are not utilized in everyday situations, in our work, and their lives were not relevant to our personal lives now, so we are given no reason to be interested in retaining irrelevant information when there are so many other things that were/are demanding our attention. Educators have long tried to put it on us as our “inability to focus”, but that’s nonsense. That’s just part of where the education system has long failed in effective teaching. We have to be active participants if we are to care about the things we learn, and I am glad that a lot of our education is modernizing to include hands on modules and other things that can engage us, like Max and his recipes + lectures. If something is being taught in the present, it has to be relevant to the present, too, and nothing is more relevant and timeless than food!
I love that Max is highlighting Townsends here - both brilliant channels. I try and hop in on the live streams from time to time but it's normally a bit tricky from the UK. Sending love for all the amazing history from both channels. Thank you, Max!
@@Duckcalculatorjust stir fry up some onions once you’ve sliced them, the layers separate and turn into long strands that go translucent. I could totally see it.
I mean, even as late as the 50s pasta was enough of an unknown (at least in the UK) that the BBC managed to convince some viewers it literally grew on trees in an April Fools' broadcast
This was really informative! I’m Canadian so I grew up with Kraft Dinner as a staple but I had no idea its history. Growing up I always considered macaroni and cheese to be baked with bread crumbs on top like a casserole, whereas Kraft Dinner was not macaroni and cheese, but it’s own separate thing. I know that’s not really correct, but that’s what it was like in my house as a kid.
Sadly in Canada the cheese powder has been changed. So has the pasta. Not the taste I remember as a child and teenager, even as a woman in my 30's. I now buy the cheese powder at Bulk Barn. It is as close to the flavour I remember as you can get.
We also called it kraft dinner, and "mac and cheese" or "macaroni and cheese" was the baked version with the cheese sauce. One year for her birthday, my daughter requested "mac and cheese" (having recently been introduced to KD by her grandparents), so I went all out and made a super delicious 3 cheese baked mac and cheese. Poor kid was so confused and sad that I got her birthday meal wrong!! (I figured out awhile later that it was KD she wanted...)
Fellow Canuck here, and was in my 30s before I ever heard of the whole bread crumb thing on mac and cheese, we always ate it straight off the stove and I never knew anyone who bothered putting it in the oven to bake afterwards. And we always called the boxed stuff Kraft Dinner, even if it was the Italpasta brand whose cheese sauce I actually prefer.
In switzerland, there is actually a dish very similar to mac and cheese called "Älplermagronen" (alpine herdsman Macaroni), which sometimes also has meat in it. It originated as a calorie dense meal that the alpine herdsman could make while in the mountains in summer with their herds, as dried maccaronis kept well and cream and cheese was both something they made themselves. Edit: as someone suggested and I forgot for some reason: the recipe also contains potatos, another well preserving carb. It is today regarded as a national dish, especially in rhe german speaking part.
It’s worth pointing out that the Swiss dish contains both macaroni and potatoes at about equal proportions (since you mention meat, I personally like to add some lardons or cubed ham, top it off with fried onions and serve it with the obligatory apple sauce). I wonder if adding potatoes was born in an effort to make the dish cheaper, because people would often grow potatoes in their garden, making them a commodity compared to presumably more expensive macaroni.
Man, you can't compare fresh cheese with that horrible processed goo they use in the US. Traditionally made alpine cheese can make anything taste good and most shepherds use whey instead of water for boiling the pasta (or any other cereal based meal), adding even more satisfying taste and favor.
@@baumgrt Huh, that's basically just a mix of Macaroni and Cheese and Au Gratin Potatoes (Or Scalloped Potatoes...not sure if there is a difference). Both very similar dishes, seems interesting having them together.
Please, PLEASE do an episode on James Hemmings. I'd love to see that. Enslaved people's contribution to American food history is so often overlooked, despite how important their part was.
About 1969 or 1970, I found in the pantry at my great great grandfather's house a large rectangular tin of some manner of pasta. It was remarkable for being about twice as thick as any I have seen since. In shape is was like tagliatelle or maybe fettuccine. The pasta was in bricks, something like modern dried ramen noodles are often packed. I did not cook it for tasting as it was covered over with a fine black mildew, so probably was not safe to eat. In the same pantry was found a large tin of unroasted whole coffee beans that were sampled by my cousin, who likened the experience to be as bitter as his first divorce. :D
I believe that "A la Reine" is a category of dishes made with a cream sauce. I remember from my childhood that one of my aunts used to make a dish she called "pollo a la reina", chicken a la reine, which was chicken sauteed with mushrooms and a delicious cream sauce.
@@cerealport2726 yeah it always amused me that my French-Canadian born mother called it "a la king" instead of "a la roi", I'm guessing it wasn't her French mother's recipe!!
The first recipe for Mac and Cheese ( ' Macarouns " from the 14th C English cookbook " A Forme of Cury " ) was quite delicious as cheese and butter in the dish makes a wonderful creamy lasagne when baked .As was the modern recipe by Elizabeth Raffald for the English housewife in 1769 using Parmesan . A perfect desert being another English delight , doughnuts using the 1750 recipe with spices .
My wife's family uses a recipe that's not too far off from this one, aside from no mace and some baking in the oven at the end. It's so interesting to see how some things do or don't change throughout the years!
I gotta admit, as someone who's moved to Italy I kind of miss mac and cheese at times, so I've resorted to making my own every once in a while. EVEN introduced a few local friends to the concept; despite their initial skepticism, they loved it! And speaking of, considering I had a chunk of cheddar and some shredded hard cheese with a carton of milk, I felt like making that for dinner today and here you are! It's settled. 😁
@@vittoriodimeglio8564 Man, after watching the video that Adam Ragusea put out using citric acid, I started experimenting with different blends- Provolone, caciocavallo, grana, Parmigiano Reggiano, Asiago, and so on- But I have to keep to the roots and go with good ol' cheddar. I dunno, it just has a special place in my heart 😂
@@ThePieMaster219 I don't know where you are but here on Ischia the cheddar is a very plain insipid cheese, serviceable but not inspiring. In fact we're planning a trip to England where I hope to get some great cheddar.
My mother used to make mac and cheese from scratch. After assembling, she covered it with breadcrumbs in butter and put it in the oven. Hands down my favourite meal!
I make my mac and cheese this way because I don’t have the patience for white sauce. I thought I was cheating. Now I can back it up with history😂. Thanks, Max!
Heh. I cheat by grating cheese on hot pasta and pouring cream over it. This isn't really cheating. :D I am actually not attempting mac and cheese when I do that (I'm Czech and "mac and cheese" is not a thing over here), it's just my student-style quick pasta dish, but this video and you made me realise it's pretty much still the same concept.
I just use Kraft Singles, or known as American Cheese Slices. They have tons of that emulsifying salt you need. Two slices, third cup milk, half cup of the cheese you like, knob of butter in a COLD saucepan. Heat until melted and mixed, it looks like it isn't going to work until it magically does smooth out. The cheese slices have enough salts that it binds the fats of cheese to the water in milk to make a sauce. If it's too thin, add some more cheese, but srsly it does thicken when it isn't hot. Add bacon if you got it. Fun thing is that the elements used in the salts for cheese slices and nacho cheese sauce literally does spell out "NaCHO" (Na3C6H5O7)
There's a recipe I like that uses evaporated milk in lieu of cream-- a little lighter. There's some powdered mustard and cayenne in it, and it's just the thing with an assertive cheddar. And yes, less time consuming and fussy than a proper white sauce.
Speaking of ready made pasta I would love to see you do a video on the history of the real Chef Ettore Boiardi who is behind Chef Boyardee if you haven't yet. His story and what he achieved is really fascinating from what little I have read of it. I also wanted to say thank you so much for making such interesting videos. I get chronic migraines and I love watching your videos to cheer myself up when I'm stuck in bed, I especially appreciate Jose doing the subtitles!
❤ My daughter and I made this recipe recently. It was very hearty, stick to your ribs. Re-heated the next day it let some butter fat, which, in my opinion, was spectacular!
So once James Hemmings had been to France he was a free man, since France abolished slavery in 1794 and anyone that came to the country as a slave was no longer one, as soon as they stepped into the country! I hope Jefferson acknowledged that but my fear is that he didn't.
James Hemings wasn’t set free until much later. Jackson believed that because he had spent all the time and money sending Hemings to France to study cuisine, he should still get his money’s worth. James was told he could gain his freedom if he trained a replacement. If I remember correctly, he needed up training his younger brother as his replacement and eventually did secure his freedom. The Monticello estate has some good resources on the Hemings, you might be able to find more info on their site. There are a lot more racially conscious historians working at Revolutionary Era historical sites, thankfully!
My wife and I love this channel so much and we've been telling everyone about it now for a while whenever food topics come up in conversations. Those that have told us they went and checked out the channel said they binge watch them because they're so good. Keep up the amazing work and thank you for making such an interesting channel.
7:18 if I understand medieval Italian, this is the method for making and cooking the pasta. Since there obviously weren't any pasta making machines, it says to start by making pieces slightly larger than lasagna, then to wrap them around a stick. The stick is then removed and the pasta (presumably now in tube form) is cut wide. It is then cooked in a fat broth, but if you cook it in water, then you must add fresh butter and a little salt.
Macaroni & Cheese from 1845 is probably still pretty good but I usually prefer mine a little fresher. I've got some Twinkies from the Mesozoic Era that are still good so why not!
For anyone confused why there's a Sneasel in today's video, it makes sense when you get to the History part of the video. If you're still unsure: Sneasel has a long feather like ear, similar to that Macaroni mentioned in Yanky Doodle
Yankee Sneasel went to town frolicking on Mt. Silver / Stuck a claw into a trainer and that's how he killed 'er! ...that got dark, but I mean, it was the first rhyme that came to mind... ...let's not analyze what that says about me...
My mother's Mac 'n Cheese recipe is actually done in a casserole dish, with the breadcrumb topping being the main attraction. I don't know the recipe line-by-line, but the general steps include using blocks of cheese, cut into cubes and then roughly chopped up in a food processor with the milk and other flavorings, then the whole thing, pasta and all, is baked in the oven with very generous top layer of breadcrumbs. Always a hit. I definitely need to get the recipe from her for my own use one of these days.
My mother has always made her Mac and Cheese in the same way in a casserole dish with a layer of breadcrumbs on top and it really adds a nice flavor and texture to it. Sometimes she serves it with a side dish of stewed tomatoes that go really well on the mac and cheese too.
I watch about half a video while I eat a small snack during the tiny 10 minute gap I have between my classes on Tuesday, then I watch the second half when I finally get to eat an actual meal somewhere between 3:00 and 4:30. (Thursdays are even worse. I still have the 10 minute snack gap thankfully, but I don't have time to eat an actual meal until about 6:00, and I have to get up at 8:15, so I'm basically running on fumes all day...)
Mac and cheese is my comfort food. It is almost always good and it’s really simple to make. I’m also autistic, so it really helps to have a semi-consistent menu item to fall back on when I’m with people who want to try some more experimental dishes. Basically anywhere that has pasta dishes can make a mac and cheese, which is great for someone with a sensitive palate like myself.
My grandmother made the best Mac & cheese, she'd use all the leftovers bits of cheese she had, and instead of bread crumbs she top it with more shredded cheese, so it would form a crispy cheesy crust when baked. Served it with cherry jello jigglers and angle food cake. It was a perfect kid meal. She passed when I was 7, and left no recipe. Only once in my life have I gotten the cheese blend just right when trying to recreate it. I think the key was using rather "aged" Colby from the back of the fridge.
That’s what I found to be the way to recreate my grandmother’s delicious recipes: proper leftovers. They HAVE to have reached that use-up-now stage and/or be a rag-tag mix of things.
Protip if you want to up your breadcrumb game and not have to babysit it as much: use Italian breadcrumbs for seasoning and throw some butter in the pan first before adding the breadcrumbs as that will serve as a stabilizer and help the breadcrumbs to toast evenly.
10:03 Yes, shoutout to Chef James Hemings! It's nice to see the people who actually did all the work for the Founding Fathers take back some of the credit. Especially when enslaved chefs like Hercules Posey and James Hemings literally defined American cuisine for a century (if not longer). I got so frustrated when I learned that many if not all of the recipes popularly credited to Martha Washington that I grew up making were actually created by Hercules.
Dear Max Miller, Thanks for your lovely channel and delightful videos. You're the youtube Renaissance Man that we all need in our lives. I watch every video you post but I rarely comment (largely because I simply forget to do so), but the quality and work put into your content merits engagement and more. Thanks for what you do. I both appreciate it, and enjoy it!
You're so good at speaking! I wish I had that skill. No tangents; clear and concise with good delivery... I know it doesn't have anything to do with the contents of the video but it's something I've noticed and appreciate about you 😂 you do such a good job with these videos.
I like the Thanksgiving pie idea (mentioned during the sponsorship segment). It reminds me of the Thanksgiving egg rolls my family makes with our leftovers. Turkey, stuffing, mashed potatoes, and cranberry sauce fried in a Lumpia wrapper and dipped in gravy is literally one of my favorite holiday things ever. 😍
My Mac & cheese secret ingredients are whole grain mustard and grated horseradish, they both go really well with a mature cheddar. I’ve always used breadcrumbs on mine too.
I'd definitely use mustard (mustard flour). I always use it in Welsh rarebit (has Max done a programme on rarebit/rabbit, cheese melted with milk or beer grilled on toast?), so I know it would be good in a macaroni cheese (as we say east of the Atlantic).
Years of eating Kraft Dinner has forced me to play around with the ingredients a bit. I don’t even bother measuring out the milk anymore. I just use what I need to bring it all together. I sometimes add a couple slices of Kraft American cheese slices and some shakes of Parmesan and Romano. I also like some shredded Colby-Jack in the Thick and Creamy version.
I love the stuff and have my own trick for the cheese powder variety. The whole box is mine. I cook the noodles and remove about 1/2 cup of them before adding the remaining stuff for a cheesier sauce. I also substitute whole milk with buttermilk when I have it.
There are several. My personal favourite is the Ode the to Lanark Cheese We have seen the Queen of cheese, Laying quietly at your ease, Gently fanned by evening breeze -- Thy fair form no flies dare seize. All gaily dressed soon you'll go To the great Provincial Show, To be admired by many a beau In the city of Toronto. Cows numerous as a swarm of bees -- Or as the leaves upon the trees -- It did require to make thee please, And stand unrivalled Queen of Cheese. May you not receive a scar as We have heard that Mr. Harris Intends to send you off as far as The great World's show at Paris. Of the youth -- beware of these -- For some of them might rudely squeeze And bite your cheek; then songs or glees We could not sing o' Queen of Cheese. We'rt thou suspended from baloon, You'd cast a shade, even at noon; Folks would think it was the moon About to fall and crush them soon. James McIntyre
Max, if you really like breadcrumbs now, try "Choux Fleur a la Polonaise", steamed cauliflower topped with breadcrumbs sauteed golden in lots of butter. I loved it in my youth. Serve with boiled potatoes, a sausage (kielbasa, maybe) or German bratwurst. Easy, quick, and satisfying. "A la Polonaise" is a preparation method (breadcrumbs sauteed in butter) as my small collection of historic cookbooks suggests.
Are the boiled potatoes commonly or traditionally unseasoned? Or do you add a little salt? Usually, I only boil potatoes if I'm about to make some mashed potatoes or mix it in for a recipe that has lots of seasonings.
@@toBe8ere Boiled potatoes are a staple when I grew up, actually there were two kinds of boiled potatoes: Boiled peeled, or boiled with the jackets on. In the above case you'd use the boiled peeled potatoes. They are great with meat dishes, too and lots of sauce. Make the mash on your plate to your liking. You should boil peeled potatoes in salted water, use starchy potatoes. After they're done, pour off the boiling liquid and put the pot back on the stove (heat source turned off), let them steam a little, then put the lid back on and shake vigorously, making them fluffy on the outside. Of course you will also add nutmeg and salt to the breadcrumbs
Yeah! Don't just drop a casual comment about enjoying wine with the dish! You have my attention (I'm sure you can connect this to a history topic of some kind!)
I have made something like a shepherd's or cottage pie, but with Thanksgiving leftovers...a layer of stuffing on the bottom, then turkey, gravy, and vegetables, topped with a layer of mashed potatoes. You can find recipes online for various versions of it. I have also seen recipes that use two crusts, with the leftovers inside, similar to a chicken pot pie. Perhaps something like that?
I made my "Mama Bear Hates macaroni cheese" recipe last week with the children. It involves chorizo, smoked bacon and hard boiled eggs. It tastes wonderful. If my young children clean their plates you know you have a winner.
Who knew a meal that we percieve today as a quick and easy had such a varied and interesting history. From the British Upper class cultrual movements to Thomas Jefferson's wheel of cheese I was thoroughly enthralled. One of your best for sure :)
That was much more history than I was expecting! Great video. I watch these on my lunch break and it's rare that I get jealous of what you're eating, but I could really go for some mac and cheese right now!
KD - the unofficial dinner in Canada. We have an equivalent in the Kingdom of Norway called Pizza Grandiosa, popularly "Grandis". Developed in the 80s (and it shows). Bland, carboardy and salty, but sometimes (especially when feeling rough the day after) it hits home so well and hard.
@@Pterodactylphenylalanine It is. Annie's is really an upgrade from the KD. If making mac n cheese from scratch isn't happening, then Annie's is really good. Richer cheese flavor, better quality ingredients. Bring on the comfort.
The Alton Brown method of making bread crumb topping for mac and cheese is still my fave: 1 cup panko breadcrumbs mixed into a few tablespoons of melted butter. That extra fat makes it even more rich. With this dish you could definitely toast it up more in the pan since it won't be going in the oven.
Dried grain in a cheese sauce topped with fat-soaked dried grains. That's a waistline disaster (not) waiting to happen. A delicious one all the same, but damn.
My mom added canned tuna and veggies to mac and cheese when I was a kid. It's easy and quick, and tastes surprisingly good. One of the odd things I've done to spruce up boxed mac and cheese was crushing cheeze-its and using them as a topping like the bread crumbs.
I laughed out loud at two points - education with your libation - and - one box could feed a family of four or a Max of one. Great stuff and kept me entertained despite my loathing of mac and cheese.
Congratulations , Max, on once again finding the unfamiliar within the seemingly familiar and making it so engaging and entertaining. I tuned in Tuesday at 11 (It's Showtime!!!!) and, as usual, loved your latest episode. And now, 24 hours later, I am even more delighted to see that it has already topped 200,000 views - may its "hits" keep multiplying, because you truly deserve all your social-media success through your lively creativity, professional commitment, dedicated research, and considerable talents.
I love how you bring history to life through food! Your videos make learning so fun and interesting. Thanks for inspiring me to appreciate the stories behind the food I eat!
All pasta was once called "macaroni"? Thanks for that! I bet that'll help anyone out there looking for vintage pasta recipes. Thanks for such a thorough, history-packed video on this humble favorite!
I’m probably one of the few that didn’t have Mac & cheese growing up. I was around 13 when I had some at my girlfriend’s house & her mom was Belgium & came to US via Canada & she had a very different recipe. A box of elbow Mac cooked al dente, 2 bricks of cheddar cheese grated & a can of tomato juice. Layer the cheese & macaroni and pour the tomato juice over it and back for 45 min at 350 until the top is crusty.
Never imagined that your videos would be a staple for my family to watch while eating a meal. Many wishes and Godspeed to you ^_^ keep up the good videos
It's strange to think that mac and cheese traces its roots in one way or another to the Forme of Curry. To think it had such a lengthy history. This is why I love your channel, Max.
Thanks for bringing James Hemings into this one. This recipe reminds me of Martha Stewart's from decades ago, featuring nutmeg, black pepper, sharp white cheddar, and breadcrumbs.
Perfect timing! I read the novel "Miss Eliza's English Kitchen" last week. She mentions the fact that Victorian cooks loved adding cayenne to many dishes.
I love that you included Thomas Jefferson's handwritten description of the macaroni-making machine. If you read through it, you can see that there is even a part of the machine that can be changed out for a different one, thereby being able to make different types of pasta. It was also just so interesting to see a picture of his actual handwriting, and the use of language he chose. In particular, I love the way he always hooks forward his "d" when it is the final letter of a word; so interesting! This was a wonderful video, Max. Thanks again for including the handwritten note by Thomas Jefferson.
I was thinking actually that the elbow shape didn't come about for a while bc you need an extruder for that. It's more fascinating than I thought Mac n cheese would be
I always used a modified version of the Betty Crocker recipe. I make a roux, and I use real American Cheese, white pepper, and a big rigatoni type pasta (paccheri millerighe) or a fun shape like cavatappi. I leave out onions or shallots because they overwhelm the dish. I also don't bake it after assembling, it gets too dry. One of my son's friends who hated macaroni and cheese loved my homemade version.
I grew up in brooklyn in the 70s. On our block, there were three or four Italian American families whose younger members were first generation American citizens. My mother, who was from Puerto Rico, became a fabulous Italian cook because she learned from all of the older Italian women who were from Italy. All of those lovely, old women (some of whom didn't speak English. They'd speak Italian to my mother, and she'd reply in Spanish, and they understood one another.) always referred to any pasta as "macaroni."
I realized this too when I visited Italy for the first time years ago. I took Spanish in school and found out that the 2 languages are so similar they're almost more like different dialects than independent languages. The word choice is definitely different but knowing one language you can definitely get the gist of the other.
The Swiss word "Alplermagronen" means "Alpine herder's macaroni"; it was a dish they could easily transport dry up to the alps for their herding seasons, and prepare it in their relatively simple huts. The curved pasta is called "Hörnli", which shape refers to the horns of the native chamois or ibex. It's still a popular dish, but I don't know any Swiss worth their salt that would serve it from a box! Fresh cheese and milk and good pasta is a must.
Wow, great show as usual. I remember in the winter of 1974, in Cook Minnesota (100 miles from Canada) after a day XC skiing with our 6 and 4 year olds we would open up a couple of boxes of Kraft Dinner and just loved it. My kids still remember it as well. I've got to get a box! Oh, and of course try your 19th century recipe. Merry Christmas.
My mother's from scratch mac and cheese always had bread crumbs and a bake in the oven to crisp them up. I've been eating box mac and cheese for years but this video brings back such good memories that I think I will have to look up her old recipe
There is no rule against putting boxed M&C under a broiler with a topping style of your choice. Old me might’ve been “judgy”… Mama me would give full endorsement. Yum.
9:52 For a moment a thought to myself "Oh, those poor Italians eating pasta with their hands." But then I realized these were probably fairly rich people having their photographs taken during their biggest meal of the week.
One of my Go-To meals is Mac and cheese, and I spruce it up with a meat (either summer sausage, ham, or fried spam) and either steamed broccoli or Brussel sprouts to add some veggies. Great Video!
Cooked hamburger meat works for me! My daughter (who is a picky, picky eater) will eat mac and cheese only this way. Wow, I know Spam gets a bad rap, but it is delicious!
Agreed, my comfort food recipe includes extra sharp cheddar, diced ham, and broccoli. (Our hypermarche's amazing deli section sells heels and scraps at a discount, so that makes it a very economical meal.)
One of the greatest moments of my young life was learning that you can make mac n cheese at home by learning to create a roux. Then the combinations of cheese and noodles are limited only by your imagination. I'm a fan especially of baked mac, because who can resist that cheesy crust, but sometimes a warm bowl of stovetop mac is just so comforting.
Putting a feather in one's hat was a sign of a successful hunt. Not just a successful hunt, but getting the first kill in a hunting party. The idea was that you earned that feather. Yankee Doodle putting an feather in his hat was merely for fashion aka macaroni. The term macaroni also meant fashion. So Yankee Doodle was a drinking song saying that colonists were entitled, vain' and shallow. Putting an unearned feather in one's hat was considered shameful.
My recipe has you mix the breadcrumbs with grated cheese [of your choice, can be the same or different to the one used in the sauce] which you then sprinkle on top and put in the oven until the top is golden brown and sizzling. You then serve. This is the recipe often used in NZ [or it was at least until the 1980s] and was one mentioned in a number of different cooking books aimed at university students. One advises you to add chopped ham and frozen vegetables to the cooked macaroni before adding the cheese sauce and putting it in the oven to brown on top as a means of ensuring the students had some proper food as well as the easily cooked macaroni and cheese sauce.
So let me get this straight - the dish that I have always considered to be quintessentially American was created practically everywhere BUT the USA? 😂 This is pure gold! Thanks, Max. This is amazing.
Funnily enough this is true of the majority of quintessentially American foods. The hamburger was originally created in Hamburg Germany, the French Fry was invented in Belgium, the hotdog was originally created in Austria by an immigrant there from Frankfurt (which is why they're sometimes called Frankfurters), Pizza was obviously the Italians, Apple Pie from England, Doughnuts from Germany, and Barbecue from the Caribbean natives. That being said, Potato Chips, Fried Chicken, Hashbrowns, Grilled Cheese, Corn on the Cob and Peanut butter are all our inventions, so it's not all bad.
@@TheRedKing247 Yeah, but while most of those dishes are so obviously brought into the States and then adapted, I have never heard of mac and cheese being made in any other country. I mean, we do eat pasta with cheese, sure, but I don't think there's any other country where this dish has the same status as it does in the US, at least not to my knowledge. I honestly thought that people outside of the US make it cause they've seen it in the movies/TV and wanted to give it a go. Also, peanut butter inventors should be made saints. 🤭
@@Edidin Ah fair enough. I myself was really surprised to find it was mainly the efforts of the actual founding fathers that were the ones that mainly introduced the US to it. I would have figured it might have come from Italian immigrants who are infamous for their cheese pasta and that mac was like a dish specific to those immigrants but no. And for real about that peanut butter bit. I can't believe we're one of the only nations that really eats it.
@@Edidin There are quite a few pasta-with-cheese dishes out there, and the origins of macaroni and cheese were far less well defined in terms of specifics of the pasta and cheese to be used, so I think the specific variation of macaroni and cheese that uses small straight or elbow hollow pasta with any cheddar-like cheese is more or less specific to the US & Canada. And on that note, as the video says, I can confirm that mac & cheese and specifically KD is a really common thing that kids grow up eating in Canada, and sometimes with ketchup.
This video also explained why I've noticed how ridiculously popular mac & cheese is in the Black community, right up there with fried chicken and watermelon. No I'm not trying to be racist, these are ACTUAL OBSERVATIONS. Mac & cheese I've observed is a staple at a lot of predominantly black cook-outs and bbqs. There's nothing wrong with that; I've had that mac & cheese several times and it truly is "soul food".
What I really love about your channel compared to a lot of other cooking / eating channels is that you can actually, meaningfully, explain *in detail* what the flavors are and why you love this particular dish (or hate it). I love Townsends, and Jon, but only Ryan can actually explain what's good about a recipe - Jon is just 'Oh, this is good!' to which I can only assume he means the nutmeg. Starting at 18:37 this is the best food criticism (of a dish you yourself made) I have ever seen on RUclips.
wow I've been putting cayenne pepper in my mac instinctively lately ! I had no idea it's in so many historical recipes ☺ thanks Max for an awesome video
Thanks for celebrating James Hemings! He was hired out as a chef before he went to France with his sister Sally and Jefferson. The most coveted invitation in Washington and Monticello because James “cookery”. 💐
Are you talking about the 'Monticello Hotel' in Longview, Washington? Because if that's the case, I know that place from an episode of 'Gordon Ramsey's Hotel Hell' & while it's destine was ultimately sad, I'm amazed my binging of Kitchen & Nightmares & Hotel Hell came in handy with historical knowledge lol
@@ElianaRosalind Where? No, I mean Presidential home in Albemarle County, Virginia! Everyone knows where Monticello is…🤨 Edit: Checked Yelp and the place sounds like a dump! Beware the dry, musty stringy old chicken salad! 🤢
@@yvettemarshallTWN Oh, i'm sorry, i should have mentioned i'm not american so i don't know much about more specific, local history & geography. Always looking forward to learning about different topics tho!
Thank you for this incredible video !!! Nothing beats homemade macaroni and cheese. Personnaly, for the sauce, I make a béchamel sauce with sliced green onions, a bit of salt, pepper and nutmeg. Then I add slighlty cooked sliced broccoli and mushrooms. After, here goes some fresh mozzarella I just grated and a spoon of Valveeta in the sauce with a little parmigiano regianno. I add my cooked macaroni, taste and ajust the spices and deposit the whole in an oven pyrex container. Then I put a bit more fresh mozzarrela on top. Finally, I put the thing in the over for a bit of broiling. So delicious !!!
Thank you! I've just been reading Ellen Wood's 1868 novel The Red Court Farm, and there are several mentions of macaroni as a high-status food, leaving me curious for a contemporary recipe. Your video is just the thing!
Thanks again to Bright Cellars for sponsoring this video and for the limited time offer! Click here bit.ly/BrightCellarsTastingHistory11 to get $50 off your first 6 bottle box!
Mac&Cheese, thank you, a Canadian.
try macaroni and cheese with crunched up potato chips too, it's really good!
@@robertschnobert9090 "high" on alcohol? You a troll? lmao.
I had the pleasure of showing a friend from the states how we do kraft dinner up here. Apparently it's not eaten with ketchup there.
@@teddybearbones shouldn't be eaten with ketchup up there either, heathen. You must be from Alberta? lol. Or maybe Sus-katchewan?
one thing i think most people across the globe and across histories can agree on is the fact that the combination of bread based carbs and dairy products is the most elite of elite food combos.
Most of the world is lactose intolerant so maybe not
Edit: I accidentally ingested something that I cannot digest and am suffering the painful consequences, hence the unsupportive comment. Macaroni cheese is a blessing on the earth
@@JaneAustenAteMyCat i've witnessed a large number of lactose intolerant people say YOLO and thoroughly enjoy dairy goods, damn the consequences 😅 but you're right that there are definitely limits
Hmmm Grilled Cheese Sandwich 🤤
@@JaneAustenAteMyCat source?
From an evolutionary standpoint it makes sense. Carbohydrates are high-calorie foods, dairy products tend to be high in fats, which are also high-calorie and sources of additional nutrients. It makes sense, therefore, that a dish that specializes in combining two high calorie food groups would be popular.
I love any recipe that includes “in the usual way.” Sometimes it is just boiling a thing, but sometimes they’re actually pretty complicated procedures like a hollandaise or soft poaching an egg or a making a custard. And the instructions are just “eh, you know.”
I get really anxious when directions aren't mega specific and all of these recipes tend to be like, put the ingredients into a vessel, then mix it until it is good and cook it until ready.
I think this is why replicating family recipes can be so hard. We got my mother-in-law to write down her chili recipe once, but no matter what we do we cannot replicate her results. I just *know* there's something she's doing that she takes for granted and didn't think was worth giving detailed notes on. My son is one of those people who is only comfortable cooking when everything is very spelled out, so I've started writing super detailed copies of all my special recipes so he's not left one day wondering how to reproduce the tastes of his childhood.
My Italian grandmother and her sisters and mom had a bad habit of writing down the ingredients for things and that’s it. No mixing instructions, no baking instructions, no tips. Nothing. Fortunately most of them are cookie recipes so I can generally figure it out. I just cream in the usual order and such. It’s just so frustrating when that’s all you have.
@@skyllalafey That's so sweet!
were they were made for chefs who knew how to do these things, not for ordinary people?
J.L. Kraft was a generous and honorable man. The story of how he saved a competitor, Pabst Blue Ribbon Beer, from bankruptcy is a video all in and of itself. And it was not something Pabst forgot when it was able to return the generous favor.
That sounds like an interesting story
I remember Kraft helping, but not how they returned the favor. I'll look that up.
So what you're saying here is to make kraft dinner with pabst. Got it.
@@alexandrac591 Sounds about right. In addition to the milk, or just serve the mac n' cheese with pabst?
@@GlareanLiebertine no milk, just pabst
The fact that the original Kraft ad managed to rhyme wheeze with breeze rather than cheese is delightfully unexpected 😂
I feel like there should have been two more verses, one with 'cheese'.
@@mindstalk and another with 'so try it now, if you please'
"don't hurry, puff and wheeze,
there's a main dish that's a breeze
thick and creamy and filled with cheese,
so try it now, if you please"
@@-jank-willson you're hired lol
If we wanmt a jingle maybe even 3 lines are enough
"Don't hurry, puff and wheeze,
there's a main dish that's a breeze
Kraft macaroni and cheese"
Just directly dropping the name to sell it
The "particularly strong liquor" mentioned by Manassah Cutler might be a reference to the cheese sauce. "Liquor" in old English can also mean sauce, as in pie, mash, and liquor (which you can still order using those words in London today). Historically liquor more specifically describes the liquid in which the food is cooked, which makes perfect sense with mac and cheese.
I know I've seen that misunderstanding- "it had liquor in it? nasty! no wonder he didn't like it!" This meaning makes a lot more sense.
also liquor is the term used to refer to what comes out after you've steeped tea! i.e. a deep rusty red liquor
And pot liquor- The wondrous seasoned liquid from greens and ham hock
So glad you give Townsends the love they deserve!
A very popular dish in Switzerland is "Älplermagronen", translating to alpine macaroni. It includes not only pasta and cheese, but also potatoes, onions and lots of cream. One of my favorite dishes!
Please share your recipe!
Might be a good time to start a cooking channel. Show us some popular dishes from modern Europe.
Please tell me it uses cave aged Gruyere. Yum.
@Sarafina Summers love this comment. Made me chuckle 🤣
Sounds good!
Hey Max, I was reading about the oldest natural/bog mummies that we know of, like Otzi the Iceman, the Tollund Man, and the Lindow Man. With each of their wiki articles it said that scientific examination was able to determine their last meals. Maybe an idea for a video? They are as follows:
Otzi: Fat and meat from Ibex and Red Deer (which may have been dried/smoked), and Einkorn wheat, along with herbs and some kind of dairy product.
Tollund Man: Porridge or gruel made from both wild and cultivated seeds. Over 40 kind of seeds were present, but the main ones were barley, flax, false flax, and knotgrass.
Lindow Man: Slightly charred bread made from cereal grains
Otzi's meal seems like It'd be the most interesting topic for a video.
Bog butter would also be an interesting ingredient.
I want to do Ötzi’s meal. Finding ibex will be the tough part.
@@TastingHistory goat maybe ?
@@TastingHistory Since the Ibex is a type of goat maybe you'll be able to cheat a little with regular goat meat? I'd imagine ibex would taste a bit gamier but otherwise rather the same.
Is cubone to much on the nose for that one?
In the immortal words of the Barenaked Ladies:
“If I had a million dollars
We wouldn't have to eat Kraft dinner
But we would eat Kraft dinner
Of course we would we'd just eat more!”
With expensive ketchup! Dijon ketchup!
I was absolutely singing this song in my head, as well. 😊
That's a great song
Laughed so hard at “can feed a family of four, or a Max of one” 😂 I do not understand how four people could eat one box as an entire meal! Lol
The intent is to cook a box of macaroni and separately cook a vegetable course like frozen peas and a meat course such as chicken nuggets, not to count just mac and cheese but itself as an entire meal.
@@RoninCatholic When that slogan was introduced during rationing there would not have been meat as well - this was the main.
Grew up on homemade. Box macaroni scares me
Yeah, I think it was either meant as a ration serving for four or as a side for four. I'm sure that they would have been able to eat the whole box by themselves if they could have afforded to then.
@@ywoulduchoosetousethis If you think it's scary on its own, you should know that the traditional Canadian way to eat "Kraft Dinner" is with ketchup.
Max, I used to dislike history because it was all wars and specific dates to memorize. You have changed all that! Your focus on people’s lives (and food, of course) has made me re-evaluate the subject. Thank you!
I agree. Wars and stuff around it isn't very interesting. I've always been more interested in how the common man lived instead of hearing all about the wealthy and their coniving. How would it have been for me!
Culture is an important part left out of the class room.
@@telebubba5527 l agree. The lives of generals and the elite from history books are not utilized in everyday situations, in our work, and their lives were not relevant to our personal lives now, so we are given no reason to be interested in retaining irrelevant information when there are so many other things that were/are demanding our attention.
Educators have long tried to put it on us as our “inability to focus”, but that’s nonsense. That’s just part of where the education system has long failed in effective teaching.
We have to be active participants if we are to care about the things we learn, and I am glad that a lot of our education is modernizing to include hands on modules and other things that can engage us, like Max and his recipes + lectures. If something is being taught in the present, it has to be relevant to the present, too, and nothing is more relevant and timeless than food!
If you want history to read, pick up "At Home" by Bill Bryson. It's the history of homes (including some stuff about historical recipes).
@@Bacteriophagebs I should read that one. I liked his book A Walk in the Woods. And movie too.
Macaroni and Cheese being described as gastronomy's power couple is just golden.
I believe you mean "golden brown".
That was probably a very bad joke, but I had to say it
Oh my gosh, I thought he said “astronomy’s power couple” and I could not wrap my head around whatever that could mean 😂
"'Enough for a family of four,' or a Max of one" I FELT THAT
I love that Max is highlighting Townsends here - both brilliant channels. I try and hop in on the live streams from time to time but it's normally a bit tricky from the UK. Sending love for all the amazing history from both channels. Thank you, Max!
I found Max's channel from Townsends. Fells like the History channel I never had
Yeah I feel like Townsend is the original og of historical recipes
It's so wild that something as basic as Pasta was so alien to people back then that he assumed it was Onions.
It makes me wonder what that pasta looked like to give him the idea it was onions.
@@Duckcalculatorjust stir fry up some onions once you’ve sliced them, the layers separate and turn into long strands that go translucent. I could totally see it.
I mean, even as late as the 50s pasta was enough of an unknown (at least in the UK) that the BBC managed to convince some viewers it literally grew on trees in an April Fools' broadcast
My dad never had pasta when he was growing up. That just wasn't a thing in the rural western U.S.
@@ChaoticYak1what did his parents give him?
This was really informative! I’m Canadian so I grew up with Kraft Dinner as a staple but I had no idea its history. Growing up I always considered macaroni and cheese to be baked with bread crumbs on top like a casserole, whereas Kraft Dinner was not macaroni and cheese, but it’s own separate thing. I know that’s not really correct, but that’s what it was like in my house as a kid.
Sadly in Canada the cheese powder has been changed. So has the pasta. Not the taste I remember as a child and teenager, even as a woman in my 30's. I now buy the cheese powder at Bulk Barn. It is as close to the flavour I remember as you can get.
@@catslove3884 agreed, it's definitely not the same anymore! I'll have to try the bulk barn cheese powder!
We also called it kraft dinner, and "mac and cheese" or "macaroni and cheese" was the baked version with the cheese sauce.
One year for her birthday, my daughter requested "mac and cheese" (having recently been introduced to KD by her grandparents), so I went all out and made a super delicious 3 cheese baked mac and cheese. Poor kid was so confused and sad that I got her birthday meal wrong!! (I figured out awhile later that it was KD she wanted...)
@@monicalee82 enjoy! Actually I think that will be my supper.
Fellow Canuck here, and was in my 30s before I ever heard of the whole bread crumb thing on mac and cheese, we always ate it straight off the stove and I never knew anyone who bothered putting it in the oven to bake afterwards. And we always called the boxed stuff Kraft Dinner, even if it was the Italpasta brand whose cheese sauce I actually prefer.
In switzerland, there is actually a dish very similar to mac and cheese called "Älplermagronen" (alpine herdsman Macaroni), which sometimes also has meat in it. It originated as a calorie dense meal that the alpine herdsman could make while in the mountains in summer with their herds, as dried maccaronis kept well and cream and cheese was both something they made themselves.
Edit: as someone suggested and I forgot for some reason: the recipe also contains potatos, another well preserving carb.
It is today regarded as a national dish, especially in rhe german speaking part.
I'm actually curious if mac and cheese has any (distant) ties to Fondue and maybe even Raclette.
Du hesch Hörnli mit Brösmeli und Öpfumues vergässe^^
It’s worth pointing out that the Swiss dish contains both macaroni and potatoes at about equal proportions (since you mention meat, I personally like to add some lardons or cubed ham, top it off with fried onions and serve it with the obligatory apple sauce). I wonder if adding potatoes was born in an effort to make the dish cheaper, because people would often grow potatoes in their garden, making them a commodity compared to presumably more expensive macaroni.
Man, you can't compare fresh cheese with that horrible processed goo they use in the US. Traditionally made alpine cheese can make anything taste good and most shepherds use whey instead of water for boiling the pasta (or any other cereal based meal), adding even more satisfying taste and favor.
@@baumgrt Huh, that's basically just a mix of Macaroni and Cheese and Au Gratin Potatoes (Or Scalloped Potatoes...not sure if there is a difference). Both very similar dishes, seems interesting having them together.
Please, PLEASE do an episode on James Hemmings. I'd love to see that. Enslaved people's contribution to American food history is so often overlooked, despite how important their part was.
Its weird to me how some people credit him with Macaroni and cheese when he clearly didn't create it though.
@@OriginOfSmallPoxisEgypt no one said he created it.
@Craig Dendy changed to what ?
@@swacman04 Actually many african american media outlets claim James Hemmings invented it.
@@OriginOfSmallPoxisEgypt Its revisionist history
About 1969 or 1970, I found in the pantry at my great great grandfather's house a large rectangular tin of some manner of pasta. It was remarkable for being about twice as thick as any I have seen since. In shape is was like tagliatelle or maybe fettuccine. The pasta was in bricks, something like modern dried ramen noodles are often packed. I did not cook it for tasting as it was covered over with a fine black mildew, so probably was not safe to eat. In the same pantry was found a large tin of unroasted whole coffee beans that were sampled by my cousin, who likened the experience to be as bitter as his first divorce. :D
Quite the story!
9/10 should've cooked some pasta and tried it
That last line is like poetry.😂
I believe that "A la Reine" is a category of dishes made with a cream sauce. I remember from my childhood that one of my aunts used to make a dish she called "pollo a la reina", chicken a la reine, which was chicken sauteed with mushrooms and a delicious cream sauce.
funny, my mom made Turkey A La King which sounds similar!
"reine" is French for queen, "roi" is king.
@@cerealport2726 yeah it always amused me that my French-Canadian born mother called it "a la king" instead of "a la roi", I'm guessing it wasn't her French mother's recipe!!
The first recipe for Mac and Cheese ( ' Macarouns " from the 14th C English cookbook " A Forme of Cury " ) was quite delicious as cheese and butter in the dish makes a wonderful creamy lasagne when baked .As was the modern recipe by Elizabeth Raffald for the English housewife in 1769 using Parmesan . A perfect desert being another English delight , doughnuts using the 1750 recipe with spices .
My wife's family uses a recipe that's not too far off from this one, aside from no mace and some baking in the oven at the end. It's so interesting to see how some things do or don't change throughout the years!
I gotta admit, as someone who's moved to Italy I kind of miss mac and cheese at times, so I've resorted to making my own every once in a while. EVEN introduced a few local friends to the concept; despite their initial skepticism, they loved it!
And speaking of, considering I had a chunk of cheddar and some shredded hard cheese with a carton of milk, I felt like making that for dinner today and here you are! It's settled. 😁
Expat in Italy here, yeah I miss the classic Mac and Cheese but I've found and made some substitutions with local cheeses, still...🤔
Try pasta ai quattro formaggi it's quite common here in Italy
@@vittoriodimeglio8564 Man, after watching the video that Adam Ragusea put out using citric acid, I started experimenting with different blends- Provolone, caciocavallo, grana, Parmigiano Reggiano, Asiago, and so on- But I have to keep to the roots and go with good ol' cheddar. I dunno, it just has a special place in my heart 😂
Mac and cheese is easy to make from scratch.
@@ThePieMaster219 I don't know where you are but here on Ischia the cheddar is a very plain insipid cheese, serviceable but not inspiring. In fact we're planning a trip to England where I hope to get some great cheddar.
My mother used to make mac and cheese from scratch. After assembling, she covered it with breadcrumbs in butter and put it in the oven. Hands down my favourite meal!
I make my mac and cheese this way because I don’t have the patience for white sauce. I thought I was cheating. Now I can back it up with history😂. Thanks, Max!
Heh. I cheat by grating cheese on hot pasta and pouring cream over it. This isn't really cheating. :D
I am actually not attempting mac and cheese when I do that (I'm Czech and "mac and cheese" is not a thing over here), it's just my student-style quick pasta dish, but this video and you made me realise it's pretty much still the same concept.
That's not cheating. Cheating is using a can of Cream of X soup as a quick and dirty white sauce.
I just use Kraft Singles, or known as American Cheese Slices. They have tons of that emulsifying salt you need. Two slices, third cup milk, half cup of the cheese you like, knob of butter in a COLD saucepan. Heat until melted and mixed, it looks like it isn't going to work until it magically does smooth out. The cheese slices have enough salts that it binds the fats of cheese to the water in milk to make a sauce. If it's too thin, add some more cheese, but srsly it does thicken when it isn't hot. Add bacon if you got it.
Fun thing is that the elements used in the salts for cheese slices and nacho cheese sauce literally does spell out "NaCHO" (Na3C6H5O7)
There's a recipe I like that uses evaporated milk in lieu of cream-- a little lighter. There's some powdered mustard and cayenne in it, and it's just the thing with an assertive cheddar. And yes, less time consuming and fussy than a proper white sauce.
Speaking of ready made pasta I would love to see you do a video on the history of the real Chef Ettore Boiardi who is behind Chef Boyardee if you haven't yet. His story and what he achieved is really fascinating from what little I have read of it. I also wanted to say thank you so much for making such interesting videos. I get chronic migraines and I love watching your videos to cheer myself up when I'm stuck in bed, I especially appreciate Jose doing the subtitles!
Great suggestion
Sadly we have yet to see him do that.
American fast food!
❤ My daughter and I made this recipe recently. It was very hearty, stick to your ribs. Re-heated the next day it let some butter fat, which, in my opinion, was spectacular!
James Hemmings and his family definitely deserve more attention. I'm glad you'll be taking the time to really talk about them in the future.
he must have been a brother of Sally...
@@elenauffa5201 he was Sally's older brother. Both were half sibling of Jefferson's wife.
Imagine being comfortable not just assaulting but /owning/ your sister-in-law. Yikes.
So once James Hemmings had been to France he was a free man, since France abolished slavery in 1794 and anyone that came to the country as a slave was no longer one, as soon as they stepped into the country! I hope Jefferson acknowledged that but my fear is that he didn't.
James Hemings wasn’t set free until much later. Jackson believed that because he had spent all the time and money sending Hemings to France to study cuisine, he should still get his money’s worth. James was told he could gain his freedom if he trained a replacement. If I remember correctly, he needed up training his younger brother as his replacement and eventually did secure his freedom.
The Monticello estate has some good resources on the Hemings, you might be able to find more info on their site. There are a lot more racially conscious historians working at Revolutionary Era historical sites, thankfully!
Honestly, I can’t stop thinking about thanksgiving leftover pie! You should make that - it’s history. Your family’s food history.
Maybe I’ll stream my dad making it.
@@TastingHistory yes, please!!!!
I second this
My grandmother followed a similar recipe but also baked hers. I loved the toasted / slightly burnt "crust" the most.
@@TastingHistory Oh yes please!
Fascinating. Love the historical elements woven in. (Also, I would bake that dish in the oven until the top was crispy.)
My wife and I love this channel so much and we've been telling everyone about it now for a while whenever food topics come up in conversations. Those that have told us they went and checked out the channel said they binge watch them because they're so good. Keep up the amazing work and thank you for making such an interesting channel.
7:18 if I understand medieval Italian, this is the method for making and cooking the pasta. Since there obviously weren't any pasta making machines, it says to start by making pieces slightly larger than lasagna, then to wrap them around a stick. The stick is then removed and the pasta (presumably now in tube form) is cut wide. It is then cooked in a fat broth, but if you cook it in water, then you must add fresh butter and a little salt.
Weirdly, pasta extrusion machines go back IIRC to the 1500s or so. (can't recall exactly) Being a pasta fan, I looked into this once.
Macaroni & Cheese from 1845 is probably still pretty good but I usually prefer mine a little fresher. I've got some Twinkies from the Mesozoic Era that are still good so why not!
For anyone confused why there's a Sneasel in today's video, it makes sense when you get to the History part of the video.
If you're still unsure: Sneasel has a long feather like ear, similar to that Macaroni mentioned in Yanky Doodle
Nice
Yankee Sneasel went to town frolicking on Mt. Silver / Stuck a claw into a trainer and that's how he killed 'er!
...that got dark, but I mean, it was the first rhyme that came to mind...
...let's not analyze what that says about me...
I would love to see a history of cornbread!
Yes! I need to get that on the schedule.
@@TastingHistory schedule or menu🤣😂
Without doubt it has to be Central America, the origin of corn
Damn, that is a great idea. Impressive, most impressive.
or Spoonbread! That would fit with Max's upcoming video of Chef James Hemings.
My mother's Mac 'n Cheese recipe is actually done in a casserole dish, with the breadcrumb topping being the main attraction. I don't know the recipe line-by-line, but the general steps include using blocks of cheese, cut into cubes and then roughly chopped up in a food processor with the milk and other flavorings, then the whole thing, pasta and all, is baked in the oven with very generous top layer of breadcrumbs. Always a hit. I definitely need to get the recipe from her for my own use one of these days.
My mother has always made her Mac and Cheese in the same way in a casserole dish with a layer of breadcrumbs on top and it really adds a nice flavor and texture to it. Sometimes she serves it with a side dish of stewed tomatoes that go really well on the mac and cheese too.
@@raiiban That sounds like it would taste amazing together.
I always have my Tuesday lunch with your videos, and today, entirely by chance, I had prepared homemade mac and cheese. The universe smiled :)
I watch about half a video while I eat a small snack during the tiny 10 minute gap I have between my classes on Tuesday, then I watch the second half when I finally get to eat an actual meal somewhere between 3:00 and 4:30. (Thursdays are even worse. I still have the 10 minute snack gap thankfully, but I don't have time to eat an actual meal until about 6:00, and I have to get up at 8:15, so I'm basically running on fumes all day...)
Mac and cheese is my comfort food. It is almost always good and it’s really simple to make. I’m also autistic, so it really helps to have a semi-consistent menu item to fall back on when I’m with people who want to try some more experimental dishes. Basically anywhere that has pasta dishes can make a mac and cheese, which is great for someone with a sensitive palate like myself.
We always made baked Mac & Cheese and my grandma started a family tradition of putting crumbled potato chips on the top….yum!!
My grandmother made the best Mac & cheese, she'd use all the leftovers bits of cheese she had, and instead of bread crumbs she top it with more shredded cheese, so it would form a crispy cheesy crust when baked. Served it with cherry jello jigglers and angle food cake. It was a perfect kid meal. She passed when I was 7, and left no recipe. Only once in my life have I gotten the cheese blend just right when trying to recreate it. I think the key was using rather "aged" Colby from the back of the fridge.
That’s what I found to be the way to recreate my grandmother’s delicious recipes: proper leftovers. They HAVE to have reached that use-up-now stage and/or be a rag-tag mix of things.
Protip if you want to up your breadcrumb game and not have to babysit it as much: use Italian breadcrumbs for seasoning and throw some butter in the pan first before adding the breadcrumbs as that will serve as a stabilizer and help the breadcrumbs to toast evenly.
It’s wild how you were able to compare a meal from the Titanic to this macaroni. Your kitchen is a Time Machine ⭐️
I wonder if iceberg lettuce 🥬 was served aboard titanic: ba dom!😂🤣
10:03 Yes, shoutout to Chef James Hemings! It's nice to see the people who actually did all the work for the Founding Fathers take back some of the credit.
Especially when enslaved chefs like Hercules Posey and James Hemings literally defined American cuisine for a century (if not longer). I got so frustrated when I learned that many if not all of the recipes popularly credited to Martha Washington that I grew up making were actually created by Hercules.
Thank you for this comment.
Dear Max Miller,
Thanks for your lovely channel and delightful videos. You're the youtube Renaissance Man that we all need in our lives. I watch every video you post but I rarely comment (largely because I simply forget to do so), but the quality and work put into your content merits engagement and more. Thanks for what you do. I both appreciate it, and enjoy it!
Thank you so much, Amy!
You're so good at speaking! I wish I had that skill. No tangents; clear and concise with good delivery... I know it doesn't have anything to do with the contents of the video but it's something I've noticed and appreciate about you 😂 you do such a good job with these videos.
Max doing the Accents will never get old. Also, the Vintage Radio Voice was spot on. 😂
I like the Thanksgiving pie idea (mentioned during the sponsorship segment). It reminds me of the Thanksgiving egg rolls my family makes with our leftovers. Turkey, stuffing, mashed potatoes, and cranberry sauce fried in a Lumpia wrapper and dipped in gravy is literally one of my favorite holiday things ever. 😍
That sounds immeasurably better than eating the parts dry and separately from each other.
"It wenches without passion." That may be the greatest line ever recited on this channel.
When I do baked macaroni and cheese, I top it with Panko bread crumbs and Parmesan cheese. So much yum.
My Mac & cheese secret ingredients are whole grain mustard and grated horseradish, they both go really well with a mature cheddar. I’ve always used breadcrumbs on mine too.
I'd definitely use mustard (mustard flour). I always use it in Welsh rarebit (has Max done a programme on rarebit/rabbit, cheese melted with milk or beer grilled on toast?), so I know it would be good in a macaroni cheese (as we say east of the Atlantic).
I just have to say I love your name. Is Colonel Mustard a friend of yours?
Colman's dry mustard powder here.
@@ericgrumbles447 Yes, no kitchen should be without it. Best emulsifier ever for a vinaigrette, too.
Years of eating Kraft Dinner has forced me to play around with the ingredients a bit. I don’t even bother measuring out the milk anymore. I just use what I need to bring it all together. I sometimes add a couple slices of Kraft American cheese slices and some shakes of Parmesan and Romano. I also like some shredded Colby-Jack in the Thick and Creamy version.
I love the stuff and have my own trick for the cheese powder variety. The whole box is mine. I cook the noodles and remove about 1/2 cup of them before adding the remaining stuff for a cheesier sauce. I also substitute whole milk with buttermilk when I have it.
Southern mac and cheese is often baked with a full breadcrumb topping. I have a feeling you would definitely like it
Try adding diced ham!
I’m sure he’s had macaroni & cheese made that way.
southern mac and cheese is the best
And as a Yankee, I have found it on every menu in the south possible!!!
@@kellyclark7517who still refers to themselves this way? so annoyingly cringe whenever I see "As a -". 🙄
I nominate Max to do a dramatic reading of Ode to the Mammoth Cheese!
There are several. My personal favourite is the Ode the to Lanark Cheese
We have seen the Queen of cheese,
Laying quietly at your ease,
Gently fanned by evening breeze --
Thy fair form no flies dare seize.
All gaily dressed soon you'll go
To the great Provincial Show,
To be admired by many a beau
In the city of Toronto.
Cows numerous as a swarm of bees --
Or as the leaves upon the trees --
It did require to make thee please,
And stand unrivalled Queen of Cheese.
May you not receive a scar as
We have heard that Mr. Harris
Intends to send you off as far as
The great World's show at Paris.
Of the youth -- beware of these --
For some of them might rudely squeeze
And bite your cheek; then songs or glees
We could not sing o' Queen of Cheese.
We'rt thou suspended from baloon,
You'd cast a shade, even at noon;
Folks would think it was the moon
About to fall and crush them soon.
James McIntyre
Macaroni is now going to be my favorite example of sharing cultures and how important it is not to gatekeep stuff
Dude, you're always so positive and upbeat. Your videos are a balm to soothe my calloused soul
Max, if you really like breadcrumbs now, try "Choux Fleur a la Polonaise", steamed cauliflower topped with breadcrumbs sauteed golden in lots of butter. I loved it in my youth. Serve with boiled potatoes, a sausage (kielbasa, maybe) or German bratwurst. Easy, quick, and satisfying.
"A la Polonaise" is a preparation method (breadcrumbs sauteed in butter) as my small collection of historic cookbooks suggests.
I don't know if Max will make it but I will it sounds delicious. A light(?) side is always appreciated.
Are the boiled potatoes commonly or traditionally unseasoned? Or do you add a little salt? Usually, I only boil potatoes if I'm about to make some mashed potatoes or mix it in for a recipe that has lots of seasonings.
@@toBe8ere Boiled potatoes are a staple when I grew up, actually there were two kinds of boiled potatoes: Boiled peeled, or boiled with the jackets on. In the above case you'd use the boiled peeled potatoes. They are great with meat dishes, too and lots of sauce. Make the mash on your plate to your liking.
You should boil peeled potatoes in salted water, use starchy potatoes. After they're done, pour off the boiling liquid and put the pot back on the stove (heat source turned off), let them steam a little, then put the lid back on and shake vigorously, making them fluffy on the outside. Of course you will also add nutmeg and salt to the breadcrumbs
First off I love how authentic you are, but that “what's interesting, oh!” gave me faith in humanity.
Cheers brother, we appreciate you.
Your reaction to eating this was adorable. I love how we can always tell when you love a dish.
Petition for a video on the historical period of Max’s childhood and the dish is his dad’s thanksgiving leftover pie
100%! That sounds amazing
Yeah! Don't just drop a casual comment about enjoying wine with the dish! You have my attention (I'm sure you can connect this to a history topic of some kind!)
I have made something like a shepherd's or cottage pie, but with Thanksgiving leftovers...a layer of stuffing on the bottom, then turkey, gravy, and vegetables, topped with a layer of mashed potatoes. You can find recipes online for various versions of it. I have also seen recipes that use two crusts, with the leftovers inside, similar to a chicken pot pie. Perhaps something like that?
I made my "Mama Bear Hates macaroni cheese" recipe last week with the children. It involves chorizo, smoked bacon and hard boiled eggs. It tastes wonderful. If my young children clean their plates you know you have a winner.
Who knew a meal that we percieve today as a quick and easy had such a varied and interesting history. From the British Upper class cultrual movements to Thomas Jefferson's wheel of cheese I was thoroughly enthralled.
One of your best for sure :)
That was much more history than I was expecting! Great video. I watch these on my lunch break and it's rare that I get jealous of what you're eating, but I could really go for some mac and cheese right now!
KD - the unofficial dinner in Canada. We have an equivalent in the Kingdom of Norway called Pizza Grandiosa, popularly "Grandis". Developed in the 80s (and it shows). Bland, carboardy and salty, but sometimes (especially when feeling rough the day after) it hits home so well and hard.
I’m currently eating a pot of not even blue box fancy Mac because I feel like crap and needed comfort. Great timing!
@@SimuLord facts 💯
I also feel like crap too so here I am. Cheers 🥂
@@SimuLord I'm in this comment and I don't like it.
Annie’s wins Mac and cheese from a box
@@Pterodactylphenylalanine It is. Annie's is really an upgrade from the KD. If making mac n cheese from scratch isn't happening, then Annie's is really good. Richer cheese flavor, better quality ingredients. Bring on the comfort.
The Alton Brown method of making bread crumb topping for mac and cheese is still my fave: 1 cup panko breadcrumbs mixed into a few tablespoons of melted butter. That extra fat makes it even more rich. With this dish you could definitely toast it up more in the pan since it won't be going in the oven.
Dried grain in a cheese sauce topped with fat-soaked dried grains. That's a waistline disaster (not) waiting to happen. A delicious one all the same, but damn.
Bonus points for parmesan cheese in there too.
My mom added canned tuna and veggies to mac and cheese when I was a kid. It's easy and quick, and tastes surprisingly good. One of the odd things I've done to spruce up boxed mac and cheese was crushing cheeze-its and using them as a topping like the bread crumbs.
I laughed out loud at two points - education with your libation - and - one box could feed a family of four or a Max of one. Great stuff and kept me entertained despite my loathing of mac and cheese.
Congratulations , Max, on once again finding the unfamiliar within the seemingly familiar and making it so engaging and entertaining. I tuned in Tuesday at 11 (It's Showtime!!!!) and, as usual, loved your latest episode. And now, 24 hours later, I am even more delighted to see that it has already topped 200,000 views - may its "hits" keep multiplying, because you truly deserve all your social-media success through your lively creativity, professional commitment, dedicated research, and considerable talents.
I love how you bring history to life through food! Your videos make learning so fun and interesting. Thanks for inspiring me to appreciate the stories behind the food I eat!
All pasta was once called "macaroni"? Thanks for that! I bet that'll help anyone out there looking for vintage pasta recipes. Thanks for such a thorough, history-packed video on this humble favorite!
Max, can you make an episode about how your father makes his Thanksgiving pie from leftovers? I think it would be a great tribute to him
Yes, I would love to have that recipe! Please do a video on that for Thanksgiving 2023.
I’m probably one of the few that didn’t have Mac & cheese growing up. I was around 13 when I had some at my girlfriend’s house & her mom was Belgium & came to US via Canada & she had a very different recipe. A box of elbow Mac cooked al dente, 2 bricks of cheddar cheese grated & a can of tomato juice. Layer the cheese & macaroni and pour the tomato juice over it and back for 45 min at 350 until the top is crusty.
Never imagined that your videos would be a staple for my family to watch while eating a meal. Many wishes and Godspeed to you ^_^ keep up the good videos
I love that I’m a staple viewing! Like mac & cheese is a staple tasting 😁
Same for me. I always look forward to my Tuesday work lunch because I know it's Tasting History Tuesday.
It's strange to think that mac and cheese traces its roots in one way or another to the Forme of Curry. To think it had such a lengthy history. This is why I love your channel, Max.
Thanks for bringing James Hemings into this one. This recipe reminds me of Martha Stewart's from decades ago, featuring nutmeg, black pepper, sharp white cheddar, and breadcrumbs.
Perfect timing! I read the novel "Miss Eliza's English Kitchen" last week. She mentions the fact that Victorian cooks loved adding cayenne to many dishes.
I love that you included Thomas Jefferson's handwritten description of the macaroni-making machine. If you read through it, you can see that there is even a part of the machine that can be changed out for a different one, thereby being able to make different types of pasta.
It was also just so interesting to see a picture of his actual handwriting, and the use of language he chose. In particular, I love the way he always hooks forward his "d" when it is the final letter of a word; so interesting!
This was a wonderful video, Max. Thanks again for including the handwritten note by Thomas Jefferson.
I was thinking actually that the elbow shape didn't come about for a while bc you need an extruder for that. It's more fascinating than I thought Mac n cheese would be
It reminds me of my all time favorite 90s infomercial, the Popeil Pasta Maker!
I always used a modified version of the Betty Crocker recipe. I make a roux, and I use real American Cheese, white pepper, and a big rigatoni type pasta (paccheri millerighe) or a fun shape like cavatappi. I leave out onions or shallots because they overwhelm the dish. I also don't bake it after assembling, it gets too dry. One of my son's friends who hated macaroni and cheese loved my homemade version.
I grew up in brooklyn in the 70s. On our block, there were three or four Italian American families whose younger members were first generation American citizens. My mother, who was from Puerto Rico, became a fabulous Italian cook because she learned from all of the older Italian women who were from Italy. All of those lovely, old women (some of whom didn't speak English. They'd speak Italian to my mother, and she'd reply in Spanish, and they understood one another.) always referred to any pasta as "macaroni."
I realized this too when I visited Italy for the first time years ago. I took Spanish in school and found out that the 2 languages are so similar they're almost more like different dialects than independent languages. The word choice is definitely different but knowing one language you can definitely get the gist of the other.
The Swiss word "Alplermagronen" means "Alpine herder's macaroni"; it was a dish they could easily transport dry up to the alps for their herding seasons, and prepare it in their relatively simple huts. The curved pasta is called "Hörnli", which shape refers to the horns of the native chamois or ibex. It's still a popular dish, but I don't know any Swiss worth their salt that would serve it from a box! Fresh cheese and milk and good pasta is a must.
As a herder you at least have easy access to fresh dairy, that even walks itself up the mountain.
Wow, great show as usual. I remember in the winter of 1974, in Cook Minnesota (100 miles from Canada) after a day XC skiing with our 6 and 4 year olds we would open up a couple of boxes of Kraft Dinner and just loved it. My kids still remember it as well. I've got to get a box! Oh, and of course try your 19th century recipe. Merry Christmas.
My mother's from scratch mac and cheese always had bread crumbs and a bake in the oven to crisp them up. I've been eating box mac and cheese for years but this video brings back such good memories that I think I will have to look up her old recipe
There is no rule against putting boxed M&C under a broiler with a topping style of your choice.
Old me might’ve been “judgy”… Mama me would give full endorsement. Yum.
" Or a Max of one." You made me snort! I can't tell you how many times I've downed a whole box, by myself!
9:52 For a moment a thought to myself "Oh, those poor Italians eating pasta with their hands." But then I realized these were probably fairly rich people having their photographs taken during their biggest meal of the week.
One of my Go-To meals is Mac and cheese, and I spruce it up with a meat (either summer sausage, ham, or fried spam) and either steamed broccoli or Brussel sprouts to add some veggies. Great Video!
I do this too!
Cooked hamburger meat works for me! My daughter (who is a picky, picky eater) will eat mac and cheese only this way. Wow, I know Spam gets a bad rap, but it is delicious!
Diced ham and green peas
Agreed, my comfort food recipe includes extra sharp cheddar, diced ham, and broccoli. (Our hypermarche's amazing deli section sells heels and scraps at a discount, so that makes it a very economical meal.)
One of the greatest moments of my young life was learning that you can make mac n cheese at home by learning to create a roux. Then the combinations of cheese and noodles are limited only by your imagination. I'm a fan especially of baked mac, because who can resist that cheesy crust, but sometimes a warm bowl of stovetop mac is just so comforting.
Putting a feather in one's hat was a sign of a successful hunt. Not just a successful hunt, but getting the first kill in a hunting party. The idea was that you earned that feather. Yankee Doodle putting an feather in his hat was merely for fashion aka macaroni. The term macaroni also meant fashion. So Yankee Doodle was a drinking song saying that colonists were entitled, vain' and shallow. Putting an unearned feather in one's hat was considered shameful.
Haha that's hilarious
I knew about fashion being called macaroni at the time, but I didn't know about the hunting part, so thanks for the new info
My recipe has you mix the breadcrumbs with grated cheese [of your choice, can be the same or different to the one used in the sauce] which you then sprinkle on top and put in the oven until the top is golden brown and sizzling. You then serve. This is the recipe often used in NZ [or it was at least until the 1980s] and was one mentioned in a number of different cooking books aimed at university students. One advises you to add chopped ham and frozen vegetables to the cooked macaroni before adding the cheese sauce and putting it in the oven to brown on top as a means of ensuring the students had some proper food as well as the easily cooked macaroni and cheese sauce.
So let me get this straight - the dish that I have always considered to be quintessentially American was created practically everywhere BUT the USA? 😂 This is pure gold! Thanks, Max. This is amazing.
Funnily enough this is true of the majority of quintessentially American foods. The hamburger was originally created in Hamburg Germany, the French Fry was invented in Belgium, the hotdog was originally created in Austria by an immigrant there from Frankfurt (which is why they're sometimes called Frankfurters), Pizza was obviously the Italians, Apple Pie from England, Doughnuts from Germany, and Barbecue from the Caribbean natives. That being said, Potato Chips, Fried Chicken, Hashbrowns, Grilled Cheese, Corn on the Cob and Peanut butter are all our inventions, so it's not all bad.
@@TheRedKing247 Yeah, but while most of those dishes are so obviously brought into the States and then adapted, I have never heard of mac and cheese being made in any other country. I mean, we do eat pasta with cheese, sure, but I don't think there's any other country where this dish has the same status as it does in the US, at least not to my knowledge. I honestly thought that people outside of the US make it cause they've seen it in the movies/TV and wanted to give it a go.
Also, peanut butter inventors should be made saints. 🤭
@@Edidin Ah fair enough. I myself was really surprised to find it was mainly the efforts of the actual founding fathers that were the ones that mainly introduced the US to it. I would have figured it might have come from Italian immigrants who are infamous for their cheese pasta and that mac was like a dish specific to those immigrants but no.
And for real about that peanut butter bit. I can't believe we're one of the only nations that really eats it.
@@Edidin There are quite a few pasta-with-cheese dishes out there, and the origins of macaroni and cheese were far less well defined in terms of specifics of the pasta and cheese to be used, so I think the specific variation of macaroni and cheese that uses small straight or elbow hollow pasta with any cheddar-like cheese is more or less specific to the US & Canada.
And on that note, as the video says, I can confirm that mac & cheese and specifically KD is a really common thing that kids grow up eating in Canada, and sometimes with ketchup.
This video also explained why I've noticed how ridiculously popular mac & cheese is in the Black community, right up there with fried chicken and watermelon. No I'm not trying to be racist, these are ACTUAL OBSERVATIONS.
Mac & cheese I've observed is a staple at a lot of predominantly black cook-outs and bbqs.
There's nothing wrong with that; I've had that mac & cheese several times and it truly is "soul food".
What I really love about your channel compared to a lot of other cooking / eating channels is that you can actually, meaningfully, explain *in detail* what the flavors are and why you love this particular dish (or hate it). I love Townsends, and Jon, but only Ryan can actually explain what's good about a recipe - Jon is just 'Oh, this is good!' to which I can only assume he means the nutmeg. Starting at 18:37 this is the best food criticism (of a dish you yourself made) I have ever seen on RUclips.
wow I've been putting cayenne pepper in my mac instinctively lately ! I had no idea it's in so many historical recipes ☺ thanks Max for an awesome video
Thanks for celebrating James Hemings! He was hired out as a chef before he went to France with his sister Sally and Jefferson. The most coveted invitation in Washington and Monticello because James “cookery”. 💐
Are you talking about the 'Monticello Hotel' in Longview, Washington? Because if that's the case, I know that place from an episode of 'Gordon Ramsey's Hotel Hell' & while it's destine was ultimately sad, I'm amazed my binging of Kitchen & Nightmares & Hotel Hell came in handy with historical knowledge lol
@@ElianaRosalind Where? No, I mean Presidential home in Albemarle County, Virginia! Everyone knows where Monticello is…🤨 Edit: Checked Yelp and the place sounds like a dump! Beware the dry, musty stringy old chicken salad! 🤢
@@yvettemarshallTWN Oh, i'm sorry, i should have mentioned i'm not american so i don't know much about more specific, local history & geography. Always looking forward to learning about different topics tho!
Thanks!
No thank you fellow Matt 🥴
Thank you for this incredible video !!! Nothing beats homemade macaroni and cheese. Personnaly, for the sauce, I make a béchamel sauce with sliced green onions, a bit of salt, pepper and nutmeg. Then I add slighlty cooked sliced broccoli and mushrooms. After, here goes some fresh mozzarella I just grated and a spoon of Valveeta in the sauce with a little parmigiano regianno. I add my cooked macaroni, taste and ajust the spices and deposit the whole in an oven pyrex container. Then I put a bit more fresh mozzarrela on top. Finally, I put the thing in the over for a bit of broiling. So delicious !!!
Thank you! I've just been reading Ellen Wood's 1868 novel The Red Court Farm, and there are several mentions of macaroni as a high-status food, leaving me curious for a contemporary recipe. Your video is just the thing!
I love to make mine with Sharp white cheddar, a pinch of cayenne and a splash of truffle oil!! Delicious 😋
Its soo beautiful to see two of my favorite things come together, history and cooking🥹
Yes ☺️
As a Marcaroni and Cheese lover, I loved learning the history of the dish and how it came to be. Outstanding job!
16:56
Oh my god that wordplay just went right over my head when I first watched this 😂😅