I’ll never order it, make it, or eat it, but I don’t hate it. Please understand my feelings about mac and cheese. Mac and cheese is an alternative when pain in the ass kids don’t want to eat the already prepared meal. People might eat stuffing as a side to pork chops and have roast turkey on a random March day but rarely put the two together and add cranberry and yams. The appeal of the Thanksgiving feast is food combinations people don’t eat regularly. Kraft sold 8 million boxes of Mac and cheese in the first year alone. One box served four people and cost just $.19. The product flew off shelves in the middle of the Great Depression. In 1937, Kraft Foods introduced boxed mac and cheese. “Turned it American” is a nice way of saying made it cheap and highly caloric. “It’s one of those dishes that we turned into a uniquely American thing,” explains food historian Tonya Hopkins. While president, Jefferson requested his staff served macaroni and cheese at a state dinner in 1802, but the early macaroni and cheese dishes made by Jefferson’s enslaved chef is nothing like the accompaniment people eat today. The president noodle recipes and a pasta machine back with him from the trip. Jefferson got addicted to pasta dishes while visiting France, became enamored of fashionable pasta dishes served there. Thomas Jefferson and Kraft Foods might be to blame for Macaroni and cheese making appearances on Thanksgiving tables. In fact, no one really knows the origin of macaroni and cheese.Īccording to Food52, in 1769, the book The Experienced English Housekeeper, by Elizabeth Raffald, included a recipe mixing béchamel sauce with cheddar cheese poured over a noodle casserole with breadcrumbs and Parmesan. So, where’s the origin story and rich history of macaroni and cheese as a Thanksgiving side dish? Early cooks used chestnuts, herbs, and onion chunks to stuff the birds before cooking, and the combination evolved into today’s turkey stuffing.Īccording to Smithsonian magazine, green bean casserole is “the perfect recipe for post-War America, when cheap, fuss-free cooking was all the rage.” Venison, wild hens, and even fresh seafood was served at the first Thanksgiving meal.Ī version of stuffing possibly appeared at the first Thanksgiving, but Plymouth colonists didn’t have access to white flour or butter, so the concoction looked much different than the common Stove Top fare. Abundant in the Massachusetts area at the inaugural holiday meal, the turkey wasn’t the main protein on the table.
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