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@alexsnow3319

Жыл бұрын

Mac&Cheese, thank you, a Canadian.

@thomasstewart9752

Жыл бұрын

try macaroni and cheese with crunched up potato chips too, it's really good!

@robertschnobert9090

Жыл бұрын

I don't drink. Thank you anyway for the offer. After my stepdad was killed by a driver high on alcohol I simply couldn't enjoy the drug anymore. 🌈

@alexsnow3319

Жыл бұрын

@@robertschnobert9090 "high" on alcohol? You a troll? lmao.

@teddybearbones

Жыл бұрын

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.

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.

@yippee8570

Жыл бұрын

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

@DISCUSSTING

Жыл бұрын

@@yippee8570 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

@lucerodelalba1851

Жыл бұрын

Hmmm Grilled Cheese Sandwich 🤤

@Jumbocombo

Жыл бұрын

@@yippee8570 source?

@IPutThisUsernameHere

Жыл бұрын

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.”

@TheModdedwarfare3

Жыл бұрын

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.

@skyllalafey

Жыл бұрын

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.

@occheermommy

Жыл бұрын

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.

@flatline-timer

Жыл бұрын

@@skyllalafey That's so sweet!

@Orinslayer

Жыл бұрын

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.

@goodgame3374

Жыл бұрын

That sounds like an interesting story

@cynthiatolman326

Жыл бұрын

I remember Kraft helping, but not how they returned the favor. I'll look that up.

@alexandrac591

Жыл бұрын

So what you're saying here is to make kraft dinner with pabst. Got it.

@johnathanstoker7145

Жыл бұрын

@@alexandrac591 Sounds about right. In addition to the milk, or just serve the mac n' cheese with pabst?

@alexandrac591

Жыл бұрын

@@johnathanstoker7145 no milk, just pabst

It's so wild that something as basic as Pasta was so alien to people back then that he assumed it was Onions.

@onlinejokester

6 ай бұрын

It makes me wonder what that pasta looked like to give him the idea it was onions.

@wkcia

5 ай бұрын

@@onlinejokesterjust 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.

@gwest3644

4 ай бұрын

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

@ChaoticYak1

2 ай бұрын

My dad never had pasta when he was growing up. That just wasn't a thing in the rural western U.S.

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

@RoninCatholic

Жыл бұрын

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.

@trudyb00th

Жыл бұрын

@@RoninCatholic When that slogan was introduced during rationing there would not have been meat as well - this was the main.

@ywoulduchoosetousethis

Жыл бұрын

Grew up on homemade. Box macaroni scares me

@nessamillikan6247

Жыл бұрын

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.

@Bacteriophagebs

Жыл бұрын

@@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.

The fact that the original Kraft ad managed to rhyme wheeze with breeze rather than cheese is delightfully unexpected 😂

@mindstalk

Жыл бұрын

I feel like there should have been two more verses, one with 'cheese'.

@-jank-willson

Жыл бұрын

@@mindstalk and another with 'so try it now, if you please'

@-jank-willson

Жыл бұрын

"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"

@Rei.Eatsfoods

Жыл бұрын

@@-jank-willson you're hired lol

@HappyBeezerStudios

Жыл бұрын

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

Macaroni and Cheese being described as gastronomy's power couple is just golden.

@michaelcheng9987

8 ай бұрын

I believe you mean "golden brown". That was probably a very bad joke, but I had to say it

@katelillo1932

7 ай бұрын

Oh my gosh, I thought he said “astronomy’s power couple” and I could not wrap my head around whatever that could mean 😂

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!”

@mrdanforth3744

Жыл бұрын

With expensive ketchup! Dijon ketchup!

@kasandra8660

2 ай бұрын

I was absolutely singing this song in my head, as well. 😊

@madmanminkler1382

Ай бұрын

That's a great song

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!

@eddavanleemputten9232

Жыл бұрын

Please share your recipe!

@samsanimationcorner3820

Жыл бұрын

Might be a good time to start a cooking channel. Show us some popular dishes from modern Europe.

@xenuburger7924

Жыл бұрын

Please tell me it uses cave aged Gruyere. Yum.

@erinjoy5625

Жыл бұрын

@@sarafinasummers7863 love this comment. Made me chuckle 🤣

@redrooster1908

Жыл бұрын

Sounds good!

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.

@karenfield3665

Жыл бұрын

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.

@blazethecat363

9 ай бұрын

also liquor is the term used to refer to what comes out after you've steeped tea! i.e. a deep rusty red liquor

@ltvanburen8555

Ай бұрын

And pot liquor- The wondrous seasoned liquid from greens and ham hock

So glad you give Townsends the love they deserve!

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.

@OriginOfSmallPoxisEgypt

Жыл бұрын

Its weird to me how some people credit him with Macaroni and cheese when he clearly didn't create it though.

@swacman04

Жыл бұрын

@@OriginOfSmallPoxisEgypt no one said he created it.

@swacman04

Жыл бұрын

@Craig Dendy changed to what ?

@Baghuul

Жыл бұрын

@@swacman04 Actually many african american media outlets claim James Hemmings invented it.

@Baghuul

Жыл бұрын

@@OriginOfSmallPoxisEgypt Its revisionist history

"'Enough for a family of four,' or a Max of one" I FELT THAT

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.

@naamadossantossilva4736

Жыл бұрын

Bog butter would also be an interesting ingredient.

@TastingHistory

Жыл бұрын

I want to do Ötzi’s meal. Finding ibex will be the tough part.

@Mark-ki7ic

Жыл бұрын

@@TastingHistory goat maybe ?

@BananaPeelEuroTrash

Жыл бұрын

@@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.

@Burning_Dwarf

Жыл бұрын

Is cubone to much on the nose for that one?

Southern mac and cheese is often baked with a full breadcrumb topping. I have a feeling you would definitely like it

@Thornbloom

Жыл бұрын

Try adding diced ham!

@word42069

5 ай бұрын

I’m sure he’s had macaroni & cheese made that way.

@TOKIEYOH

5 ай бұрын

southern mac and cheese is the best

@kellyclark7517

5 ай бұрын

And as a Yankee, I have found it on every menu in the south possible!!!

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.

The Kraft company did a co-branding promotion with the inventor of the radio back in the old days. Within a large block of processed cheese, you'd find a working radio set. They called the promotion Marconi and Cheese.

@herbwitch5681

Жыл бұрын

😂

@yippee8570

Жыл бұрын

🤦

@TastingHistory

Жыл бұрын

That’s brilliant 😂

@beth8775

Жыл бұрын

😂😂😂

@nferraro222

Жыл бұрын

I love cheese and I love electronics, but I think I just died inside:)

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.

@AtrusOranis

Жыл бұрын

I'm actually curious if mac and cheese has any (distant) ties to Fondue and maybe even Raclette.

@FelisTerras

Жыл бұрын

Du hesch Hörnli mit Brösmeli und Öpfumues vergässe^^

@baumgrt

Жыл бұрын

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.

@Dr_V

Жыл бұрын

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.

@Tinil0

Жыл бұрын

@@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.

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.

@tavrosnitram1529

Жыл бұрын

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

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!

@theConquerersMama

Жыл бұрын

Great suggestion

@treyowen9213

6 ай бұрын

Sadly we have yet to see him do that.

@katrinahtims6687

3 ай бұрын

American fast food!

I would love to see a history of cornbread!

@SimuLord

Жыл бұрын

I admire cornbread's resilience. Beans kept knockin' cornbread outta sight, but cornbread was always ready tomorrow night.

@TastingHistory

Жыл бұрын

Yes! I need to get that on the schedule.

@savagepro9060

Жыл бұрын

@@TastingHistory schedule or menu🤣😂

@savagepro9060

Жыл бұрын

Without doubt it has to be Central America, the origin of corn

@TheRyujinLP

Жыл бұрын

Damn, that is a great idea. Impressive, most impressive.

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

@connorgolden4

Жыл бұрын

Quite the story!

@TheModdedwarfare3

Жыл бұрын

9/10 should've cooked some pasta and tried it

@ariannasilva4462

Жыл бұрын

That last line is like poetry.😂

It’s wild how you were able to compare a meal from the Titanic to this macaroni. Your kitchen is a Time Machine ⭐️

@jamesfracasse8178

Жыл бұрын

I wonder if iceberg lettuce 🥬 was served aboard titanic: ba dom!😂🤣

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!

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!

@telebubba5527

Жыл бұрын

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!

@chasingthefish9042

Жыл бұрын

Culture is an important part left out of the class room.

@nessamillikan6247

Жыл бұрын

@@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!

@Bacteriophagebs

Жыл бұрын

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).

@sharonpopolow6874

Жыл бұрын

@@Bacteriophagebs I should read that one. I liked his book A Walk in the Woods. And movie too.

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!

@MGdawg10000

Жыл бұрын

I found Max's channel from Townsends. Fells like the History channel I never had

@lisatheboywonder6744

Жыл бұрын

Yeah I feel like Townsend is the original og of historical recipes

Dude, you're always so positive and upbeat. Your videos are a balm to soothe my calloused soul

" 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!

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

@itsprod.472

Жыл бұрын

Nice

Honestly, I can’t stop thinking about thanksgiving leftover pie! You should make that - it’s history. Your family’s food history.

@TastingHistory

Жыл бұрын

Maybe I’ll stream my dad making it.

@carolburnham7406

Жыл бұрын

@@TastingHistory yes, please!!!!

@01cthompson

Жыл бұрын

I second this

@01cthompson

Жыл бұрын

My grandmother followed a similar recipe but also baked hers. I loved the toasted / slightly burnt "crust" the most.

@Lionstar16

Жыл бұрын

@@TastingHistory Oh yes please!

Macaroni is now going to be my favorite example of sharing cultures and how important it is not to gatekeep stuff

Trying this recipe today, and I think you made a mistake, Max! The recipe you've researched calls for "three quarters of a pint of cream." That would be 1 1/2 cups, but you used 1 3/4 cups. You didn't mention this being a deliberate choice, so I'm going with the original amount from the historical source. I'll let you know how it comes out! (I should have a good metric for comparison, because my mother made it last week with your larger amount of cream.) EDIT: Ok, so I made this last night, here's my report: Going down to 1 1/2 cups cream didn't make a huge difference (it was a little thicker), the bigger difference in the sauce is what kind of cheese you use. I used half gruyere and half cheddar, normally a good combo, but the cheddar I had was super aged, didn't melt as well and the flavor was way too intense. Make sure you don't use a hard aged cheese - for cheddar, I'd say 6 month would've been the way to go (I used 6 year cheddar, lol). Oh, and a bit more mace. But here's the AWESOME part: My mother did the topping as Max did it here, butter toasted breadcrumbs sprinkled on top, no baking. And that was really good. But...I really wanted to bake it. So I came up with a plan that I hoped wouldn't break the sauce and leave you with that pasty clump that baked macaroni and cheese often turns into. I made the topping (1/2 cup panko breadcrumbs, 2 tbsp parmigiano, 2 tbsp finely chopped parsley, 1 clove minced garlic, 2 tbsp minced sun dried tomato). When the sauce and pasta was combined, I poured it into a cast iron pan, then put the topping on it. Then I popped it under the broiler for like a minute. Top got nice and brown, but sauce stayed creamy!

@gailcbull

Жыл бұрын

It depends on which country the original recipe comes from. The "Imperial system" -- the measurements used in Britain before the metric system came in -- has slightly different amounts which are called "pint" than what the Americans call a pint. The metric system was adopted by Canada in about 1971 (I'm Canadian) which was before I was born, but my grandmother used to talk about having to check whether the recipe came from Britain or the U.S. if it asked for a pint of any ingredient, and adjusting the amount she added accordingly.

@Revelwoodie

Жыл бұрын

@@gailcbull Oh, good point! I just double checked, and the Imperial system was adopted in the UK like 20 years before this book was published, so that's a real possibility!

@bananamilk2605

Жыл бұрын

@@gailcbull I was just about to comment the same thing. A pint in metric system is a tad bit larger than the American one.

@dustyreynolds4225

Жыл бұрын

Thank you for taking the time to share how you made the recipe!

@ArchaicAnglist

Жыл бұрын

​@bananamilk2605 The Imperial pint is larger, true, at 20 Imperial liquid ounces per Imperial pint vs. 16 US liquid ounces per US pint - but an Imperial pint of ale comes closer to fitting in a 16-US-ounce glass than one expects, and the reason is that Imperial ounces are smaller in volume than are US ounces.

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."

@alexsis1778

10 ай бұрын

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.

I nominate Max to do a dramatic reading of Ode to the Mammoth Cheese!

@adajanetta1

Жыл бұрын

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

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.

@raiiban

Жыл бұрын

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.

@moeruss2726

Жыл бұрын

@@raiiban That sounds like it would taste amazing together.

My kids loved the Kraft Mac and Cheese too much. So to supplement their nutrition, I beat an egg into the milk and stirred till done, then added the powdered cheese along with some finely grated cheddar. Great taste and a little extra dose of protein.

@beautifulcorpse8202

12 күн бұрын

oooh I'll keep that in mind!

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.

@bunhelsingslegacy3549

Жыл бұрын

funny, my mom made Turkey A La King which sounds similar!

@gwennorthcutt421

Жыл бұрын

my mom makes something similar, its such a winning combination

@cerealport2726

Жыл бұрын

"reine" is French for queen, "roi" is king.

@bunhelsingslegacy3549

Жыл бұрын

@@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!!

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

Жыл бұрын

Expat in Italy here, yeah I miss the classic Mac and Cheese but I've found and made some substitutions with local cheeses, still...🤔

@francescomauro6051

Жыл бұрын

Try pasta ai quattro formaggi it's quite common here in Italy

@ThePieMaster219

Жыл бұрын

​@@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 😂

@gmaureen

Жыл бұрын

Mac and cheese is easy to make from scratch.

@vittoriodimeglio8564

Жыл бұрын

@@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.

Perhaps you didn't know this but in Napoli macaroni is still a general name for all pasta. The neapolitans use both words. In Brazil the common names for all pasta are "Macarrão" and "Massa" which also means dough. Some things never change! Thank you for your wonderful video! 😊👍

@L1Run

Жыл бұрын

Russians also generally call pasta macaroni. Elbow, butterfly, spaghetti, all of it. Maybe not lasagna.

@eldictator1

Жыл бұрын

Pasta and cheese baked in a white sauce is a Medieval English dish, with also the closest thing to modern day lasagne made around the same time

@marmoth9786

7 ай бұрын

interesting - in Swedish we call all the small shapes macaroni ("makaroner") while the bigger ones - spaghetti, lasagne etc - are just, pasta.

I've heard a few old-timey Italian-Americans call spaghetti "macaroni." I prefer my mom's mac and cheese from the '60s-'70s. It was similar to scalloped potatoes, with layers of macaroni, cheddar and butter. Whole milk was poured into the casserole dish about 1/2 way up, topped with Ritz cracker crumbs. Kids would fight over the browned, crunchy edges on top. I haven't made it in many years!

@jamesmcinnis208

5 ай бұрын

Yes. My grandparents, who were Italian immigrants, referred to all dried pasta as macaroni. They called the fresh (egg) version pasta, or lasagne, presumably because my grandmother's machine produced a wide ribbon, which she cut into "patches" before boiling.

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.

@eddavanleemputten9232

Жыл бұрын

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.

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.

@elenauffa5201

Жыл бұрын

he must have been a brother of Sally...

@lrose1310

Жыл бұрын

@@elenauffa5201 he was Sally's older brother. Both were half sibling of Jefferson's wife.

@Rachel-fi4sc

Жыл бұрын

Imagine being comfortable not just assaulting but /owning/ your sister-in-law. Yikes.

@kfemme68

Жыл бұрын

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.

@lindenshepherd6085

Жыл бұрын

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!

When camping with Scouts in the late '70s we would cook blue box Kraft (with the powdered cheese packet) and serve it with diced hot dogs mixed in. The little bits of campfire ash that fell into the food while cooking were called 'swimmies'.

We always made baked Mac & Cheese and my grandma started a family tradition of putting crumbled potato chips on the top….yum!!

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.

@catslove3884

Жыл бұрын

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.

@monicalee82

Жыл бұрын

@@catslove3884 agreed, it's definitely not the same anymore! I'll have to try the bulk barn cheese powder!

@monicalee82

Жыл бұрын

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...)

@catslove3884

Жыл бұрын

@@monicalee82 enjoy! Actually I think that will be my supper.

@bunhelsingslegacy3549

Жыл бұрын

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.

Petition for a video on the historical period of Max’s childhood and the dish is his dad’s thanksgiving leftover pie

@Heritage367

Жыл бұрын

100%! That sounds amazing

@woodchuck0742

Жыл бұрын

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!)

@sharonvoigtdamerell1128

Жыл бұрын

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?

Fascinating. Love the historical elements woven in. (Also, I would bake that dish in the oven until the top was crispy.)

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.

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 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!

@beth12svist

Жыл бұрын

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.

@tsotate

Жыл бұрын

That's not cheating. Cheating is using a can of Cream of X soup as a quick and dirty white sauce.

@DamienDarkside

Жыл бұрын

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)

@rb2157

Жыл бұрын

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.

Ah.. I love when food goes from for the elite to the common person, or the other way around! The history of food is a history of human culture, no matter which specific culture that may mean. One thing we all share is the need to eat. And it's awesome how little the recipe has actually changed - it just works.

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.

Max doing the Accents will never get old. Also, the Vintage Radio Voice was spot on. 😂

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.

@SimuLord

Жыл бұрын

I want to see a movie about chefs like Posey and Hemings. For two reasons. One, their story needs to be told. And two, because watching _those people_ on the Internet freak out about "woke" American history is always fun in a "taste truth, neckbeards" kind of way.

@avasjoi

Жыл бұрын

Thank you for this comment.

I've tried this twice, Ritz crackers works even better than the breadcrumbs (at least the crumbs I used the first time) The mace, cayenne, and dairy really do go well together, the second time I also did the tiniest pinch of allspice too and it went well with them, without throwing off the late hit subtlety or overpowering them. The first time I also did sharp cheddar, but the second I did my favorite go-to fondue blend of gouda, gruyere, and mimolette, went great with the subtle spices. It was fricken amazing, though you could dip a tire in that stuff and it'd be outstanding.

@katherinewilson1853

Жыл бұрын

I love mimolette. 🧡

@nancy9478

Жыл бұрын

I never heard of mimolette, sounds yummy!

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.

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

@unhiddenhistory

Жыл бұрын

Yes, I would love to have that recipe! Please do a video on that for Thanksgiving 2023.

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.

@gregmuon

Жыл бұрын

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.

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.

The macaroni I grew up with was milk , salt , butter , Velveeta and elbow macaroni made in a big pot on top of the stove . So simple , so cheesy and so GOOD . 💝 Also in the 80's I got a bunch of the government cheese , they were giving it out to anyone just to get rid of it , and it was really good ! Mac & cheese , cheese soup , broccoli cheese soup , potato cheese soup , cauliflower cheese soup , bean and cheese tacos , grilled cheese sandwich , potato egg cheese tacos , any kind of tacos , on crackers , cheese mayo and tomato cold sandwich ... I got about 30lbs. of that cheese and used it for a lot of things and loved the taste of it . I really miss that cheese . Wish they'd bring it back . 🥺

@lux1472

4 ай бұрын

Oh my gosh I just watched a video about the history of the government cheese situation-never heard of it before the other day! I was wondering if it was any good! 😂

@5roundsrapid263

4 ай бұрын

@@lux1472It was fantastic. My grandmother saved it up for her macaroni and cheese at Thanksgiving and Christmas.

I always have my Tuesday lunch with your videos, and today, entirely by chance, I had prepared homemade mac and cheese. The universe smiled :)

@Amy_the_Lizard

Жыл бұрын

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...)

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.

When i was a boy back in the late 70's/early 80's we used to have macaroni cheese fairly regularly. The cheese sauce was made by making a rue of melted butter and flour, milk gradually mixed in, salt and pepper and ofcourse cheddar, but what made it for me was my Mum would put ruskoline ( i don't know if you have it across the pond, but it's basically a crumb coating usually put on fish fillets, or chicken, in a similar way to breadcrumbs) on the top prior to placing the casserole dish in the oven for 20 minutes or so. So it would come out the oven with this beautiful crispy coating on the top. If i remember right, that was something her Mother used to do and no doubt her Mother did before her. It's interesting to see how breadcrumbs being used dates back so far and was then clearly carried on through generations.

With macaroni, my mom always chopped up hot dogs and threw that in. I thought she was a one-of-a-kind culinary genius (because I was a child). But, it turns out, that’s just something moms do.

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.

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!

Eventually I realized that nobody else pronounces it "max 'n' cheese"... Thanks dad! I love the implication that it contains multiple mac-s. As if otherwise you could expect to get just one huge noodle.

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.

Thanks Max. I'm going to celebrate Mac & Cheese history by going a little nuts with the breadcrumbs... As is tradition.

@TastingHistory

Жыл бұрын

Do it! Breadcrumbs on everything!

@hickory654

Жыл бұрын

@@TastingHistory Breadcrumbs for all!

@SH4WW

Жыл бұрын

@@TastingHistory That's why I save all the dregs from the salad croutons in addition to crushing the good ones. They make excellent crunchy flavored topping for macaroni & cheese.

@donteatthesoap8196

Жыл бұрын

As is tradition.

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.

@ShellyS2060

Жыл бұрын

I don't know if Max will make it but I will it sounds delicious. A light(?) side is always appreciated.

@toBe8ere

Жыл бұрын

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.

@isabellabihy8631

Жыл бұрын

@@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

Rotini is the true Mac & Cheese pasta. The spiral sheets just hold the sauce so much better. Every bite is flavor city, none of the noodles end up being dry or plain. Also, the secret to perfectly dissolved, smooth, creamy cheese sauce without the cheese trying to separate out and getting oily and stringy is: _sodium citrate._ Trust me. Waaaay better.

I was surprised to see Manasseh Cutler mentioned in this video, but I’m glad he was. I’m listening to “The Pioneers” by David McCullough, and he’s an incredible figure to learn about.

@krisschnee3151

8 ай бұрын

Yep! That's the book in which this encounter is described: a party of men preparing to go establish the Ohio Territory, with Jefferson's blessing. It was neat to see that Jefferson's secretary Merriwether Lewis was there too, preparing to go off on his own adventure.

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. 😍

@slwrabbits

Жыл бұрын

That sounds immeasurably better than eating the parts dry and separately from each other.

When I do baked macaroni and cheese, I top it with Panko bread crumbs and Parmesan cheese. So much yum.

In XVIII and XIX century Poland we also had a slang word of calling someone “macaroni”, it was used for snobbish nobles who used a lot of Latin in day to day speech, often not knowing Latin well and making up their own words/expressions

The Sneasle in the background is a very nice touch

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.

@aleisterlavey9716

Жыл бұрын

As a herder you at least have easy access to fresh dairy, that even walks itself up the mountain.

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!

@TastingHistory

Жыл бұрын

Thank you so much, Amy!

I make mac and cheese these days with onions and peppers (green/red/jalapeno/Serrano). The onions and peppers provide color and flavor and just a bit of heat.

One of the things I used to do when I was younger, and I have no clue what started it, was to add a little bit of barbecue sauce to my mac and cheese. It's delicious! I need to try mac and cheese plus a little bit of cayenne pepper now.

I’m currently eating a pot of not even blue box fancy Mac because I feel like crap and needed comfort. Great timing!

@SimuLord

Жыл бұрын

Safeway store brand box-mac goes well with "after the rent gets paid and before my next paycheck hits the bank" time every month.

@LuzMaria95

Жыл бұрын

@@SimuLord facts 💯

@LuzMaria95

Жыл бұрын

I also feel like crap too so here I am. Cheers 🥂

@TheModdedwarfare3

Жыл бұрын

@@SimuLord I'm in this comment and I don't like it.

@Pterodactylphenylalanine

Жыл бұрын

Annie’s wins Mac and cheese from a box

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.

@TheRedKing247

Жыл бұрын

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.

@Edidin

Жыл бұрын

@@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. 🤭

@TheRedKing247

Жыл бұрын

@@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.

@DevynCairns

Жыл бұрын

@@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.

@nahor88

Жыл бұрын

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".

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.

I do it with yoghurt instead of cream. Love the sour taste.

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.

@johnleake5657

Жыл бұрын

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).

@chezmoi42

Жыл бұрын

I just have to say I love your name. Is Colonel Mustard a friend of yours?

@ericgrumbles447

Жыл бұрын

Colman's dry mustard powder here.

@chezmoi42

Жыл бұрын

@@ericgrumbles447 Yes, no kitchen should be without it. Best emulsifier ever for a vinaigrette, too.

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.

Best opening line for a KZread video in human history

I live in casserole country, the south, and my grandmother's mac 'n cheese recipe continues to be passed down. if it doesn't make an appearance at family gatherings much lamentation follows. her "secret" ingredient is three dashes of tobasco sauce in the milk before poured over the noodles and cheese. we have a funny story about it... one year my grandmother was ill so my grandfather made the dish that year... his attitude was always, "if a little is good a lot will be better"... I don't know how much tobasco he added, but it was inedible. my 3 yr old cousin was the only one who spoke out... this will go down in our family history as "Papa's mac 'n cheese" 😂

I may not like Macaroni and Cheese (am more a Lasagne girl), but it won't stop me watching a video about the history of Macaroni and Cheese by one of my favourite KZreadrs :)

@TastingHistory

Жыл бұрын

I mention lasagna!

@toBe8ere

Жыл бұрын

Same!

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”. 💐

@ElianaRosalind

Жыл бұрын

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

@yvettemarshallTWN

Жыл бұрын

@@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! 🤢

@ElianaRosalind

Жыл бұрын

@@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!

One of my guilty pleasures in the past was a box of mac-n-cheese with a can of tuna mixed in it. My late husband got me started eating it. I don’t have it anymore, since I’m diabetic now, but maybe I’ll have it on my birthday. 😆

@maxkendall1298

Жыл бұрын

Precook the pasta and cool it. The starch changes to resistant starch and doesn't really affect blood sugar levels. Just fine to reheat the pasta, resistant starch does not change back. Same for potatoes. I am diabetic and have tested this, and works fine.

Having grown up all over Florida, our school cafeterias usually served Mac & cheese in large baking dishes, and always included bread crumbs on top. I always thought of it as the one dish they did well.

Fun fact: here in the UK, we have an equivalent to Kraft Mac & Cheese that comes in a *red* box, called "Cheesey Pasta" - when I first had it as a kid, it was Kraft branded, but in recent years it seems to have dropped that branding for Mondelez International. For anyone out there reading this who loves their blue box, I also have a suggestion to improve it: swap the butter for cream cheese.

@josephgaviota

Жыл бұрын

_... swap the butter for cream cheese._ VERY interesting, I'll have to give THAT a try!

@neilwick5219

Жыл бұрын

Kraft Foods changed their name to Mondelēz International, Inc. in 2012 and then spun off a new company called Kraft Foods Group for North American "grocery" items, using the new Mondelēz name for snack foods in North America. Then, in 2015, Kraft Foods merged with H.J. Heinz to form "Kraft Heinz," My Canadian box of "Kraft Dinner" has Kraft Heinz identified in small print on the back. Mondelēz owns Cadbury (including Fry's), and various cookie/biscuit and cracker brands worldwide. I assume that the new Kraft Heinz is now the parent company of Heinz in the UK, but I can't confirm.

@pixelsocket

Жыл бұрын

I usually mix it margarine-cheese powder-milk-extra grated cheddar- I’m interested to see that you have the patience to measure it too, I always just eyeball it

@tossingturnips

Жыл бұрын

If I could gif respond, I would be using the one of Jake from Adventure Time with his hands up in awe around his face and lots of sparklies, because I think you just opened the door to something amazing here.

@GaleForceKaif

Жыл бұрын

How have I not thought of that before?? I love cream cheese! Will definitely be trying that :D

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.

@Komatik_

Жыл бұрын

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.

@morefiction3264

Жыл бұрын

Bonus points for parmesan cheese in there too.

My own favorite mac and cheese experiment involved Oka, mozzarella, and parm, along with artichoke hearts, black olives, mushrooms, and lots of garlic. There was something else, but who knows what. I'll know it when I see it.

Throughout the 1960s & 70s, Kraft Canada had commercials showing different ways to use its products, including Kraft Dinner. Some of them are on KZread. Len Carlson did the voiceover on the English-language ones. There were also French-language versions, with a different voiceover actor, that aired in Québec.

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 :)

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.

Was a Roman meal for coworkers in the mountains. I especially enjoyed the different types from Switzerland each Canned makes their own style.