I never liked "quick" mac n' cheese, like the boxes sold by Kraft. This comfort food is a dish that is best enjoyed homemade, and it's also an excellent vessel for new flavors.
Mac n' Cheese:
Although mac n' cheese most likely originated in Northern Europe, it is still considered a classic American comfort food. It was first popularized in this country by James Hemings, someone enslaved by former president Thomas Jefferson and a classically trained chef. After the advent of processed cheese several decades later, this dish would continue to feed millions of Americans on a daily basis. The mac n' cheese that many Americans know today actually started as a more efficient, cost-effective alternative to natural cheese, which would often spoil and thus was not a reliable base for a meal. Factories for processed cheese would also allow more cheese to be produced in less time, making it a great option for families wanting a quick and easy meal. Understandably, mac n' cheese has remained to this day one of America's favorite comfort foods.
Mexican Flavors:
One of the very few edible grains native to the Americas is corn (or maize). Several thousand years ago, some Mexican farmers began to domesticate the grain known as teosinte. Through years of selective breeding, this plant evolved into what we know as corn today. Ever since its domestication, it has provided a substantial source of nutrients for people throughout the Americas. The dominant spice of cumin used in this recipe, though not native to Mexico, is widely used in Mexican cooking. It is paired with several other spices to provide a warm, but not too spicy flavor. The tomatoes, one of the most popular plants native to the Americas, the cilantro, and the lime top of the dish with a bit of freshness.
Time: 30 minutes Serves: 6-8 people
Ingredients:
4 oz cavatappi
1 tbsp olive oil
1 tbsp butter
1 1/2 tbsp flour
3/4 cup milk
3/4 cup grated white cheddar cheese
1/4 cup Mexican cheese blend
1 tbsp queso cotija (+ more for topping)
1/2 package frozen corn
1/2 tsp salt
1/4 tsp cumin
1/4 tsp coriander
1/8 tsp paprika
1/8 tsp chili powder
1/8 tsp nutmeg
1 beefsteak tomato, diced
cilantro
tortilla chips
1 lime
Preparation
Boil water for pasta (cook for 8 minutes)
Heat a medium saucepan over medium heat. Add olive oil and butter and stir. Once butter is completely melted, stir in flour. Once flour is thoroughly mixed in, add milk and stir. Add white cheddar, cheese blend, and queso cotija and stir until the mixture is thickened and creamy.
Lightly caramelize the corn in a separate skillet with some olive oil and salt.
Mix salt, cumin, coriander, paprika, chili powder, and nutmeg into cheese mixture. Add the corn and half of the tomato.
Chop up cilantro and crush some tortilla chips for topping. Slice a lime into wedges for an extra hint of citrus. Top it all off with a sprinkling of queso cotija.
Food history sources:
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