American History of Mac & Cheese

The future American president Thomas Jefferson encountered macaroni both in Paris and in northern Italy. He drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned American ambassador to Paris William Short to purchase a machine for making it.  Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello. In 1802, Jefferson served "a pie called macaroni" at a state dinner. The menu of the dinner was reported by Reverend Mannasseh Cutler, who apparently was not fond of the cheesy macaroni dish. Nevertheless, since that time, baked macaroni and cheese has remained popular in the United States.

A recipe called "macaroni and cheese" appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a  hot oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's Book. By the mid-1880s, cookbooks as far west as Kansas included recipes for macaroni and cheese casseroles. Factory production of the main ingredients made the dish affordable, and recipes made it accessible, but not notably popular. As it became accessible to a broader section of society, macaroni and cheese lost its upper class appeal.


In the United States, July 14 has been branded as "National Macaroni and Cheese Day."

https://en.wikipedia.org/wiki/Macaroni_and_cheese

The Origins of Mac and Cheese - Well At Least One Story

 Origin of "Macaroni and Cheese"

Since the Kraft Company put it in a box in 1937 every American kid grew up with macaroni and cheese. There can be no doubt that its ultimate origins are Italian, as one finds macaroni and cheese recipes from the late thirteenth century in southern Italy. The anonymous Liber de coquina, written in Latin by someone familiar with the Neapolitan court then under the sphere of Charles II of Anjou (1248-1309) has a recipe called de lasanis which we can call the first “macaroni and cheese” recipe. It was a macaroni, in this case, lasagne sheets made from fermented dough and cut into two-inch squares that were cooked in water and tossed with grated cheese, probably Parmesan. The author suggests using powdered spices and layering the sheets of lasagne, just like today, with the cheese if desired. But the American macaroni and cheese has two main lines of ancestry claimed. In the first, it is thought that macaroni and cheese was a casserole that had its beginnings at a New England church supper. In southeastern Connecticut it was known long ago as macaroni pudding. In the second, and more famous story, and more than likely the original story, it is said that the classic American macaroni and cheese returned with Thomas Jefferson to Virginia after his sojourn in Italy. Jefferson had brought back a pasta machine from Italy. His daughter Mary Randolph became the hostess of his house after Jefferson’s wife died and she is credited with inventing the dish using macaroni and Parmesan cheese. Later, the Parmesan was replaced with cheddar cheese. Anyway, that's one story. It is more likely that Jefferson encountered the dish in Italy and brought back the recipe. http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/16/id/105/

Welcome to Mac'it!

November 15, 2015

Mac'it is The ultimate macaroni & cheese experience. The owner, Teresa Thompson Dozier, has created 14 delicious gourmet recipes to satisfy the mac & cheese lover in you! The flavors range from sausage & peppers to bacon cheeseburger and come in there sizes: personal, hungry and hearty. 

Mac'it offers what I like to call real mac & cheese I’m talking about solid mac & cheese as opposed to wet or loose mac & cheese.  Real mac & cheese means someone took the time to boil the macaroni just right, add the eggs, cream, butter & cheese and then put it in the oven and baked it into a masterpiece of deliciousness; you will find real mac & cheese Mac’it.

As a child, and to this very day, Teresa always thought her Mom made the best Macaroni and Cheese in the world. She made it almost every Sunday. Her Mom used the basic ingredients of cheese, heavy cream and butter. Yummy!

After graduating from college, Teresa immediately began working in the social service field and pursued small business projects. As the popularity of mac and cheese began to develop, Teresa thought about her Mom’s mac and cheese and how she could incorporate additional ingredients, so she decided to use her Mom's basic recipe with a twist!

She shared her idea with a few friends and family and they were supportive, so fast forward to today and she has developed 14 delicious flavors that will definitely excite your taste buds and leave you craving more!

Teresa also offers catering and not just mac & cheese. Whatever you want she will make it and deliver it to you!

Come in and sample the scrumptious mac & cheese that can only be found at Mac’it!

Mac’It is located at 8 Main Street in Norwalk at the corner of Wall & Main Street across from McMahon Ford. Phone: (203) 299-1896   Email: macitcheese@gmail.com  Website: http://www.macitcheese.com/