Now THAT’S MacCheesy!


I believe this would taste good even boiled in a sheep’s stomach.

I didn’t know that macaroni & cheese that DIDN’T come out of a blue Kraft box was a thing. Seriously, I thought Kraft invented it, and other boxed mac & cheese products were cheap knock-offs. So when I discovered that Tastefully Simple had a recipe for “Easy Baked Mac & Cheese,” I was nonplused. How could this be easier than dumping a box of noodles into boiling water, draining when cooked, and stirring in a packet of cheese dust?

Turns out, it isn’t easier than that. But it’s still pretty easy. And delicious! I’m no cheese purist; radioactive orange powder has always suited me fine, so the pallid hue of this dish was a little disconcerting. But it’s yummy, so I adjusted quickly.

Once again, my video is a whole lot of blarney. Of course macaroni & cheese wasn’t invented in Scotland. Wikipedia says the dish is referenced as early as the 14th century, when it was called “makerouns,” which sounds like macaroons or macarons, neither of which is anything like macaroni & cheese. But since I am a medievalist by education (this is why I’m poor and pimping beer bread for a living; don’t believe anyone who tells you a liberal arts degree is a good idea), I am delighted that some cook in the 1300s was hunkered over a manuscript that read:

“Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.”

I think Kraft should put that on its boxes, don’t you?

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