But there's no need to hunt down a MACS outpost or even to buy your own cookbook, because we've decided to come up with a definitive list of the top 13 tweaks to upgrade your mac and cheese. We've seen the opening of restaurants such as MACS Macaroni and Cheese Shop in Wisconsin and cookbooks such as The Mac + Cheese Cookbook, devoted to the pursuit of mac and cheese perfection. In recent years, however, chefs, home cooks, and foodies alike have been staging a mac and cheese coup of sorts, taking this great American tradition in numerous directions. Spoon into greased 1-1/2 quart baking dish sprinkle with remaining 1/2 cup Cheddar cheese. Stir in 1/2 cup of the Cheddar cheese, the sour cream and pepper. By 1973, American children such (including me!) were perfectly happy to eat it every night for dinner during the meat boycott of that same year. Prepare Mac n Cheese dinner as directed on package. And the dish became even more convenient (not to mention affordable) once Kraft Foods introduced its first box of stovetop macaroni and cheese in 1937, at the height of the Great Depression. The invention of Velveeta in 1918, with its easy meltability, added to the convenience of macaroni and cheese. Kraft (as in Kraft Macaroni and Cheese) also played a role because of its longer shelf life. As the cheese industry continued to change, the process of making macaroni and cheese did as well. Processed cheese, which was invented in 1911 and brought to America in the form of a patent application in 1916 by James L.
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