It's time to ditch that orange stuff.Macaroni and cheese has been a staple of the American diet since Kraft introduced it in 1937. The product first gained popularity during World War II, when rations on dairy and meat forced American families to look for dining alternatives. After the war, processed meals took off, as they provided an easy-to-make, convenient foodstuff that boasted a long shelf life. Today, the dish remains the quintessential lunch for children, as well as a great late-night snack to make in your dorm room microwave.

Nevertheless, the "cheese" in the Kraft brand Mac and Cheese is orange, which is not a natural color for cheese, despite what you may have grown up to believe. The orange comes from an artificial chemical that is actually derived from petroleum byproducts. There are other brands, such as Annie's, which make all-natural products that actually taste more like real cheese. Still, those mixtures are dried and mysteriously turned into a powder with an indefinite shelf life.

Composed of little more than an elbow-shaped pasta with a cheese sauce (maccaroncelli alla quintiere), macaroni and cheese's roots can be traced to Italy, and its adoption as an American staple is indicative of the influence of Italian immigrants and their culture.

As evidenced by its very mild flavor now, the food has evolved during the process. A popular take on mac and cheese came during the "casserole craze" of the 1950s, when baked mac and cheese was born. The time has come to rescue this dish from its factory-made past, and bring it back to life. Remove the preservatives! Remove the weird, orange artificial food coloring!

Using different cheeses in this recipe is a great way to mix things up. Try gruyere and emmenthaler (a type of Swiss cheese), and replace one cup of milk with one cup of dry wine. This gives the dish a very fondue-like taste. My favorite take is to use gorgonzola in place of half of the cheddar. It may take longer to make this than the boxed version, but it's certainly worth it.

Mac et Fromage
(Serves 6)
- 1 lb uncooked macaroni
- 1 small onion, minced
- 1 clove garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup flour
- 2 cups milk
- 1/2 tbs dijon mustard
- 1 tsp paprika
- 16 ounces sharp cheddar
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1/4 cup chopped parsley

Directions

- Preheat your oven to 350 degrees. Grease a 9 x 13 (or thereabouts) baking dish.
- Cook the macaroni according to directions, rinse under cold water, and set aside.
- In a large saucepan, melt the butter. Add in the onion and garlic and saute until soft, about 5 minutes.
- Add flour, stirring quickly for a few minutes. By adding flour to the butter, we are creating a "roux" that will help thicken our sauce.
- Add in the milk, mustard and paprika. Simmer for about 10 minutes until the sauce has slightly thickened.
- Whisk in the cheese, stirring constantly until the cheese has melted.
- Remove from heat. Season with salt and pepper to taste. Combine the sauce and the pasta in the baking dish.
- Top the dish with the breadcrumbs and the parsley, and bake for 30 minutes.