National Macaroni and Cheese Day!

I love some macaroni and cheese and I can honestly say I am mot to picky either. I can eat it from the box or I can eat it when it is made with love from family and friends. Anytime I have a choice of side I will pick macaroni and cheese 9 out of 10 times. I am excited that they gave one of my all time favorite foods and national holiday. Here are some awesome facts about this day. It’s perhaps the king of comfort foods, the dominant dish of America, and a favorite of all ages all over the country: Macaroni and cheese. Golden and gooey, baked and hearty, this sideline staple or main dish can be served up any number of ways, and on July 14, you’ll have the opportunity to try as many of these as you can on National Mac and Cheese Day, also known as National Macaroni and Cheese Day. Kraft may be the first thing that comes to mind when you think of mac and cheese, for good reason. The company has been dishing out delight in the form of a box since 1937, but the origins of the creamy casserole can be traced back hundreds of years to Italy, where pasta and parmesan have been a staple meal for centuries. In America, some credit Thomas Jefferson for bringing the recipe back to America after spending time in Italy, but this idea has been disputed. There’s no way to know whether it’s all bologna.

NATIONAL MAC AND CHEESE DAY ACTIVITIES

1. Find a food challenge All over America, restaurants are enticing visitors to taking on food challenges that, if conquered, mean a free meal for those strong enough to finish them. This July 14, try to find a place with a mac and cheese eating challenge, like the Midnight Mac and Cheeserie in Chicago. Here, if you eat five pounds of the house mac and cheese in under an hour, you go down in Chicago cheese-story, not to mention get a free meal and a t-shirt out of it.

2. Get creative with your recipe Break from the casserole mold this year and go big. For a fancier dish, try adding caramelized onions and prosciutto. To give it a fiery southwest flavor, toss in some bacon and jalapenos. Or, invite your friends to bring in a recipe of their own, and judge whose is best to determine who’s the big cheese of the evening.

3. Head to your favorite restaurants If your local restaurant scene is getting in on the holiday, don’t miss out. Check out if any restaurants in your town are cashing in on the creamy craze, or simply visit a favorite spot and order up a classic.

WHY WE LOVE NATIONAL MAC AND CHEESE DAY

1. It reminds us of home If you’re in the midwest, it’s a hotdish. If you live in the northeast, it’s a casserole. Down in the south, it’s a sometimes-spicy side dish that accompanies BBQ right along with potato salad. But wherever you’re from, there’s a version of mac and cheese that you grew up with, and will always taste like home. What do they serve in your neck of the woods?

2. It’s easy to make Basic mac and cheese only requires a few ingredients, and most of the magic happens in the oven while you’re enjoying an afternoon drink outside with friends. But, when paired with any meal, it will likely be polished off long before your aunt’s green beans or twice baked potatoes. It’s a dish loved by all ages and is simple to make - why wouldn’t it be your contribution to the summer BBQ?

3. It’s international While we often think of mac and cheese as an Italian-turned-American favorite, there are variations on the dish all over the world. In Hong Kong, for instance, it’s common to eat macaroni and cheese for breakfast, doctored up with several ingredients, including peas, ham, mushrooms, and eggs.

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)

• 1 tbsp extra virgin olive oil

• 6 tbsp unsalted butter

• 1/3 cup all purpose flour

• 3 cups whole milk

• 1 cup heavy whipping cream

• 4 cups sharp cheddar cheese shredded

• 2 cups Gruyere cheese shredded

• salt and pepper to taste

• 1 1/2 cups panko crumbs

• 4 tbsp butter melted

• 1/2 cup Parmesan cheese shredded

• 1/4 tsp smoked paprika (or regular paprika)

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.

• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

• Melt butter in a deep saucepan, dutch oven, or stock pot.

• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.