Soul Food Macaroni and Cheese Best Dishes

It probably wouldn't be on the menu for your mother-in-law's first dinner visit, and it isn't exactly gourmet fare, but Macaroni and cheese is one of the most popular, if not the most popular, American comfort foods. Nearly every soul food cookbook and many Southern cookbooks have recipes for the American favorite, with few differences from one to the next.

Some believe the dish was created by founding father Thomas Jefferson, known for his great interest in food, and in a 1996 "Restaurants & Institutions" article, Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802. However, noted food historian Karen Hess claims Jefferson did not invent the dish, though he did return from a trip to Paris with a macaroni mold. In the Featured Recipes, you'll find a recipe for the dish from Mary Randolph's (Jefferson's cousin) "The Virginia Housewife," first published in 1824.

American colonists did not have the selection of fresh produce and other ingredients that the Italians had. Their meals were improvised from a larder of fresh or sour milk, stale bread, and pork drippings. So the imported pasta would often be served with a simple white sauce - milk thickened with flour and butter.

It is said that macaroni, a curved, tubular pasta made from flour that had its origins in China and was brought to Italy by Marco Polo, has been cooked and served with cheese in Italian homes, inns and restaurants for over 500 years.

By the eighteenth century, the dish, in one form or another, had become popular throughout Europe, and colonists from England brought along their appetite and recipes for this cheesy treat to North America.

In the 1800s, recipes for various versions of macaroni and cheese appeared in many American cookbooks. And so, a legend was born.

The product got a big boost with the start of World War II. As part of the war effort on the home front, rationing went into effect. Meat was at a premium. Fresh milk and dairy products were in short supply.

And since millions of men were away from home and serving in the armed forces, many women joined the workforce. After a hard day or night at work, the Rosie the Riveters really appreciated the ease and speed of a ready-to-prepare macaroni and cheese dinner.

The fact that it had the reputation for being a nutritious alternative to a meat dish also helped in making it a best seller. Since then, dozens of variations of this iconic dish have been created. But the basic macaroni and cheese attraction still prevails.


"Soul Food" term originated from the cuisine developed by the African slaves mainly from the American South. The meat used was the least desireable cuts and the vegetables, some bordering on weeds, were all that was available for the slaves to prepare nutritious meals for their families. From these meager ingredients evolved a cuisine that is simple yet hearty and delicious.

Nowadays, making this delicious homemade dish has become a mission for some people, They are always trying to make it more comforting, cheesier. It's a completely worthwhile way to spend your time.

There is nothing more comforting than a cheesy serving a dish of hot creamed Macaroni. The cheesy Macaroni is a favorite comfort food of so many. Serving this dish with a nice green salad, a multi grain roll, and a glass of lemon water, and I you'll in seventh heaven. Macaroni and cheese is one of the best side dishes to any meal.

Here are two great easy recipes for Soul Food Macaroni and Cheese:

Delicious Recipe no.1

Ingredients

       10 ounces elbow macaroni
       1 (8 ounce) package shredded sharp cheddar cheese (2 cups)
       1 (8 ounce) package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
       1/4 cup butter, cut into pieces
       3 eggs, slightly beaten
       1 (12 ounce) can evaporated milk
       1 (10 3/4 ounce) can condensed cheddar soup
       1/4 teaspoon seasoning salt
       1/4 teaspoon ground pepper (white if you have it)

Directions

       Let cheeses and butter stand at room temperature.
       Cook macaroni as directed on package.
       Drain macaroni and transfer to a large bowl.
       Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently until cheeses start to melt.
       In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
       Stir this mixture into the cooked macaroni mixture.
       Transfer half into a 13x9 sprayed baking dish.
       Sprinkle with 1/2 cup of shredded cheese.
       Top with remaining macaroni mixture.
       Bake covered at 325 degrees for 30 minutes.
       Uncover.
       Sprinkle with remaining 1/2 cup of shredded cheese.
       Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
       Let stand 10 minutes before serving to meld flavors.

Delicious Recipe no.2

Ingredients

       1 (8 ounce) package elbow macaroni
       1/4 cup margarine
       1 teaspoon prepared yellow mustard
       2 eggs, slightly beaten
       1 cup sour cream
       2 cups grated sharp American cheese
       3/4 to 1 cup milk
       Salt and pepper to taste
       Parsley

Directions

       Cook macaroni as directed on package.
       Drain macaroni and transfer to a large bowl.
       In a large saucepan over low heat stir in margarine, mustard, and milk.
       Mix well.
       Add eggs, then stir in cheese until melted.
       Add sour cream and continue mixing well.
       Add salt and pepper to taste.
       For a more creamer dish, add more milk and cheese.
       Sprinkle top with American cheese and parsley.
       Bake in a 350 degrees oven for 20-25 minutes or until bubbly and slightly brown on top.

Delicious Recipe no.3

Ingredients

       7 tablespoons unsalted butter
       1/4 cup plus 2 tablespoons all-purpose flour
       4 cups milk
       1 1/2 teaspoons dry mustard
       1/8 teaspoon cayenne, or to taste
       1 pound elbow macaroni
       3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
       1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
       1 cup fresh bread crumbs

Directions

       Preheat oven to 350°F.
       butter a 3- to 4-quart gratin dish or other shallow baking dish.
       In a heavy saucepan melt 6 tablespoons butter over moderately low heat.
       Add flour and cook roux, whisking, 3 minutes.
       Add milk in a stream, whisking, and bring to a boil, whisking.
       Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
       In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well.
       In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni.
       Cut remaining 1 tablespoon butter into bits and scatter over topping.
       Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.