LEVEL 4 — STOVE, SKILLET AND PANINI PRESS

MAC AND CHEESE

Macaroni and cheese is great fresh — but what do you do with that day-old stuff? Reheated mac and cheese is never quite as good as the original… right? Think again! This mac and cheese sandwich is made with leftovers in mind! Grab some cold mac and cheese from the fridge, sandwich it between some bread, grill it up, and you’re good to go! (Cold leftover mac works best since it will hold its shape better — perfect for a grilled sandwich!)

SANDWICH FACTS

• Kraft introduced its boxed version of macaroni and cheese in 1937.
• Cheddar is the most popular cheese used in macaroni and cheese.
• 8 million boxes of Kraft macaroni and cheese sold the first year it was introduced.
• The shelf life of a box of Kraft mac and cheese is 10 months.
• Macaroni and cheese has Italian origins — recipes appear as far back as the 13th century in southern Italy.
• Thomas Jefferson, one of America’s founding fathers, might also be the man behind mac and cheese in the states. While visiting France and Italy, Jefferson fell in love with macaroni. He enjoyed the dish so much that he arranged to bring noodle recipes and a pasta machine back to America. (He later had both macaroni and parmesan cheese imported to use at his home, Monticello.) Jefferson even served mac and cheese at a state dinner in 1802, during his term as president. (Jefferson was hardly the first to invent macaroni and cheese, though — the earliest known recipe was written down in 1769.)
• Macaroni pudding — the long ago name for mac and cheese in Connecticut.
• The number of boxes of Kraft mac and cheese now sold daily is 1 million. Talk about a mac attack!

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