This post has developed much further than I guess it was intended to.
Perhaps I shouldn't put my curious questions on a newsgroup LOL.

My grandmother made macaroni cheese for us as children in England in
the 1930s and my mother remembers her grandmother making it when the
children visited way back before World War I. So it was obviously a
childlren's food around 100 years ago at least in England.

It probably came originally from Italy where all sorts of pastas are
served frequently with some sort of cheese (Alfredo) sauce. However,
no one can recall it ever being used with processed cheese, which is
what I imagine the American Kraft box contains.

Whether this dish came into the US with Italians last century around
the same time as it was made and served in England I do not know. The
difference so far as I can see is the age groups that eat it today in
both the US and England (and English-immigrant countries like New
Zealand and Australia).

I make a white sauce (which can be varied with cheese to make a cheese
sauce, or a bechamel) all in one pot with the milk, butter, flour and
seasonings whisked over a medium heat until thick and then cooked for
about 6 minutes. I am happy to provide this recipe - which is
actually one of Delia Smith's that I have used for ages. I actually
melt the butter very slowly first but only to the point where there is
still a little solid butter in the saucepan before I add the flour and
milk.



Daisy

Carthage demands an explanation for this insolence!