There are so many wonderful variations of macaroni and cheese, but for family get-togethers and holidays I like to stick with the more traditional baked versions. This Baked Macaroni and Cheese recipe calls for 1 pound Colby Jack and 8 ounces of cheddar, but other cheeses work well too, as long as they add up to 1 1/2 pounds. I have occasionally substituted 4 ounces of the Colby jack with Parmesan and really enjoyed it. Make sure to not boil the noodles too long or they will become overcooked when soaking up the cheese sauce during baking.
The precursor to macaroni and cheese was created in Europe, possibly Italy, long ago. Thomas Jefferson enjoyed macaroni in Italy and featured macaroni pie during dinners at the White House, the first in 1802. Mary Rudolph, the hostess of the White House after Thomas Jefferson’s wife died, created a macaroni and cheese recipe using Parmesan. The dish later evolved to include Cheddar, Colby Jack, and now many types of cheeses. It is now often known as a Southern dish. Kraft started packaging Macaroni and Cheese in 1937. It became a hit with families throughout the United States and now around the world.
More information on Thomas Jefferson and Macaroni.