Macaroni and cheese: Difference between revisions
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[[Annie's Homegrown]] produces a complete line of natural organic packaged dry macaroni and cheese mixes which differ significantly from Kraft's original product.<ref>[http://www.goodguide.com/products?category_id=256023-macaroni-and-cheese&filter=Annie%27s%20Homegrown List of Annie's Homegrown macaroni and cheese products] [[GoodGuide]]'s Guide to Macaroni and Cheese</ref> The original Annie's Homegrown product, Annie's Homegrown Organic Classic Macaroni & Cheese, is made with [[organic food|organic ingredients]] using [[annatto]] for coloring.<ref>[http://www.goodguide.com/products/233365-annies-homegrown-organic-classic-macaroni-chees Annie's Homegrown Organic Classic Macaroni & Cheese] ingredient list [[GoodGuide]]</ref> |
[[Annie's Homegrown]] produces a complete line of natural organic packaged dry macaroni and cheese mixes which differ significantly from Kraft's original product.<ref>[http://www.goodguide.com/products?category_id=256023-macaroni-and-cheese&filter=Annie%27s%20Homegrown List of Annie's Homegrown macaroni and cheese products] [[GoodGuide]]'s Guide to Macaroni and Cheese</ref> The original Annie's Homegrown product, Annie's Homegrown Organic Classic Macaroni & Cheese, is made with [[organic food|organic ingredients]] using [[annatto]] for coloring.<ref>[http://www.goodguide.com/products/233365-annies-homegrown-organic-classic-macaroni-chees Annie's Homegrown Organic Classic Macaroni & Cheese] ingredient list [[GoodGuide]]</ref> |
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==Health concerns== |
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Prepared boxed macaroni and cheese is high in [[saturated fat]], [[trans fat]], [[cholesterol]], and [[salt|sodium]] and low in [[dietary fiber]] and other essential nutrients.<ref>{{cite web |url=http://www.humana.com/resources/healthy_living/articles/nutrition/nutritional_labels.aspx|title=Learn What Goes Into You and Your Food|author= |date=December 13, 2010|work=Health and Wellness articles on Nutrition|publisher=Humana.Com|accessdate=December 18, 2010}}</ref><ref>{{cite web |url=http://www.fda.gov/food/labelingnutrition/consumerinformation/ucm078889.htm|title=How to Understand and Use the Nutrition Facts Label|author= |date=2009-06-18|work=Food: Nutrition: Consumer Information|publisher=U.S. Food and Drug Administration|accessdate=December 18, 2010}}</ref> |
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Macaroni and cheese is rated low as a food choice for [[obesity|people seeking to lose weight]].<ref>[http://www.nutritiondata.com/facts/meals-entrees-and-sidedishes/5964/2 Nutrition Facts] [[NutritionData]].Com</ref> Due to its low cost relative to other prepared dinners it appeals especially to low-income shoppers, exacerbating concerns about its effect on obesity.{{Citation needed|date=December 2010}} Most manufacturers of macaroni and cheese now offer "reduced calorie" options on their packages that allow cooks to omit ingredients that add to the calorie, and in particular, fat level. |
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Macaroni and cheese is often served on menus in [[restaurants]]. Often the dishes are fresh-made and of higher quality than [[packaged macaroni and cheese]]. However, there are still health concerns about the dish's high amounts of saturated fat from butter and cheese. Some restaurants have reduced portion size and fat in their macaroni and cheese dinners to mitigate such health concern.{{Citation needed|date=February 2010}} |
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There are several methods to reduce fat and calories in the dish. Cooks may use [[skim milk]], nonfat [[yogurt]], or water and omit the [[butter]] or substitute [[olive oil]] when making dishes. Homemade macaroni and cheese can be made with skim milk or canned tomatoes instead of cream. Whole wheat pasta can be used in place of white flour pasta. However, children may reject whole wheat pasta due to its dark color; cooks at the [[Disneyland Resort]] have developed a palatable macaroni and cheese recipe using white-colored pasta with ground lentils, chickpeas and egg whites and a low-fat cheddar cheese and fat-free milk.<ref>{{cite news |title=Disneyland offers healthier food options|first=Sarah|last=Tully|url=http://www.ocregister.com/news/corn-277387-treat-meal.html|newspaper=The Orange County Register|date=November 23, 2010|accessdate=December 15, 2010}}</ref> |
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According to Elaine Magee of the WebMD Weight Loss Clinic the nutritional problems with packaged macaroni and cheese may be mitigated by using a reduced quantity of no-trans-fat margarine rather than butter, using [[low-fat milk]], adding a dollop of fat-free or light sour cream for creaminess and adding vegetables such as broccoli to the prepared product or meal. It is estimated that such modifications may reduce calories per serving, 4 servings a box, by 72 calories and 8 g fat per serving and add 2.3 g fiber.<ref>{{cite web |url=http://www.webmd.com/parenting/features/lighten-kids-fav-foods?ecd=wnl_prg_121210|title=Family Menu Makeovers: Lighten Your Favorite Foods: Try these healthier versions of family favorites|author=Elaine Magee|date= |work=Health & Parenting|publisher=WebMD|accessdate=December 15, 2010}}</ref> |
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==See also== |
==See also== |
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Revision as of 09:18, 29 June 2011
 A side dish of macaroni and cheese | |
| Alternative names | Mac and cheese (U.S.) Macaroni cheese (UK) Macaroni pie (Caribbean) |
|---|---|
| Course | Snack, side dish |
| Place of origin | United Kingdom/United States |
| Serving temperature | Hot |
| Main ingredients | Macaroni, cheese sauce, milk, butter |
| 400 (Kraft) kcal | |
Macaroni and cheese, also known as "mac and cheese", "macaroni cheese" in British English,, or "macaroni pie" in Caribbean English,[1] is a casserole consisting of cooked macaroni and cheese sauce.[2] Macaroni and cheese is sometimes prepared using a packaged food mix.
There is a similar traditional dish in Switzerland, called Älplermagronen (Alpine Herder's Macaroni), which is also available in boxed versions. Älplermagronen are made of macaroni, cream, cheese, roasted onions, and potatoes. In the Canton of Uri the potatoes are traditionally omitted, and in some regions bacon or ham is added.
History
Macaroni is mentioned in various medieval Italian sources, though it is not always clear whether it is a pasta shape or a prepared dish.[3] However, pasta and cheese casseroles are recorded in cookbooks of the time such as the Liber de Coquina showing that they were a known style of dish. A cheese and pasta casserole known as Makerouns was recorded in an English cookbook in the 14th century.[4] It was made with fresh hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. It was apparently considered an upperclass dish even in Italy until around the 18th century.[3]
Thomas Jefferson, who called all pasta "macaroni", is known to have had a pasta maker as early as 1793 and to have served a macaroni pie at the White House in 1802. There are also records of his purchasing, or attempting to purchase, imported pasta after his term as president.[5]
It has been popular in the United Kingdom since the Victorian era.
Variations
Macaroni and cheese is generally cooked macaroni with white sauce that has a cheese flavor. In French cooking such a sauce is called Mornay sauce. A white sauce, called Béchamel sauce in French cooking, is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts clarified butter and flour by weight). Another method, considered less traditional, is to whisk kneaded flour-butter (beurre manié) into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. Cheese is incorporated into the sauce either as flavoring or as a substantial portion of the final product — taste and opinions differ widely, but modern opinion seems to favor substantial amounts of cheese. Macaroni may be served after mixing the sauce with cooked macaroni, or may be mixed with slightly undercooked macaroni then baked, perhaps with a breadcrumb topping.
Packaged mixes
Packaged versions of the dish are available as a convenience food, consisting of boxed pasta and either a liquid cheese sauce, or the powdered ingredients to prepare it. In the latter case, the consumer may add either milk or water, and margarine, butter or olive oil. In preparing the dish, the macaroni is cooked and drained, then mixed with the cheese sauce. Extra ingredients, such as cooked ground beef, jalapeños, sliced hot dogs, Spam, tabasco sauce, fried bacon, canned tuna or salmon, peas, broccoli or other vegetables are sometimes incorporated into the dish. The product can be prepared in a microwave, baked in a traditional oven, or cooked on a kitchen stove.
There are a number of different products on the market that use this basic formulation with minor variations in ingredients.[6] Kraft Macaroni and Cheese, known as "Kraft Dinner" in Canada, introduced in 1937, a packaged dry macaroni and cheese mix, was the original brand name product.
Brands and variations
Store brands such as Kroger,[7] Shur Fine,[8] Safeway,[9] and Great Value[10] generally share the nutritional values and ingredients of the original product, "Kraft Macaroni & Cheese Dinner, The Cheesiest" but according to the Private Label Manufacturers Association (PLMA) cost about 38% less than the Kraft product.[11] Kraft Dinner contains enriched macaroni product (flour (wheat flour; niacin; ferrous sulfate (iron); thiamine mononitrate (vitamin B1); riboflavin; folic acid), cheese sauce mix (whey; milkfat; milk protein concentrate; salt; sodium tripolyphosphate (E451, emulsifier)), contains less than 2% citric acid, lactic acid; sodium phosphate (E339, Antioxidant); calcium phosphate (E340, Antioxidant); milk; FD&C Yellow 5 (E102 lemon yellow food colouring); FD&C Yellow 6 (E110 yellow-orange food colouring); enzymes; and cheese culture.[12]
A package of "Kraft Macaroni & Cheese Dinner, The Cheesiest" produces 3 servings of about 1 cup each of the prepared product. Each serving contains 400 calories of which 170 are from fat. If the product is made with margarine which contains trans fat and 2% milk a serving contains 15.5g total fat, 29% of the daily value, of which 3g are saturated fat, 23% of the daily value and 4g trans fat, 710 mg of sodium, 30% of the daily value, but only 1g of dietary fiber, 4% of the daily value.[13]
Annie's Homegrown produces a complete line of natural organic packaged dry macaroni and cheese mixes which differ significantly from Kraft's original product.[14] The original Annie's Homegrown product, Annie's Homegrown Organic Classic Macaroni & Cheese, is made with organic ingredients using annatto for coloring.[15]
I RUL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
See also
References
- ^ Staff writer (14 January 2007). "Macaroni Pie Recipe". Retrieved 19 June 2010.
{{cite web}}: Cite has empty unknown parameters:|trans_title=,|month=,|separator=, and|coauthors=(help) - ^ Moskin, Julia (4 January 2006). "Macaroni and Lots of Cheese". The New York Times. Retrieved 30 January 2009.
- ^ a b "Did You Know: Food History - The History of Macaroni". Cliffordawright.com. Retrieved 2010-10-20.
- ^ James L. Matterer. "Makerouns". Godecookery.com. Retrieved 2010-10-20.
- ^ "Macaroni". Thomas Jefferson Encyclopedia. monticello.org. Retrieved January 5, 2011.
- ^ Guide to Macaroni and Cheese Spread of ratings for all 130 products in Macaroni and Cheese evaluated by GoodGuide.
- ^ ingredients list Kroger Macaroni & Cheese Original Macaroni Dinner With Real Cheese, "Best by DEC 10 Y14"
- ^ Ingredients list Shur Fine Macaroni & Cheese "02/12/11 2C 18:25"
- ^ Safeway Vons Spiral Macaroni and Cheese Dinner ingredients list GoodGuide
- ^ Great Value Macaroni & Cheese Pasta ingredients list GoodGuide
- ^ "Private labels continue to gain traction". Feedstuffs.Com. January 4, 2011. Retrieved January 4, 2011.
- ^ Preparation instructions for KRAFT Macaroni & Cheese Dinner, original flavor, Kraft Foods USA, 27 Feb 2011 (best by)
{{citation}}:|access-date=requires|url=(help); Check date values in:|date=(help) - ^ Nutritional Facts Label, "Kraft Macaroni & Cheese Dinner, The Cheesiest" retrieved May 31, 2010
- ^ List of Annie's Homegrown macaroni and cheese products GoodGuide's Guide to Macaroni and Cheese
- ^ Annie's Homegrown Organic Classic Macaroni & Cheese ingredient list GoodGuide
External links
- A brief history of mac and cheese, commentary on National Public Radio
- Steingarten, Jeffrey (1997). The Man Who Ate Everything. New York: Vintage. ISBN 0-375-70202-4. The chapter, "Back of the Box", was first published in 1992.
- Blog post by Amy Sherman on Epicurious.Com
