History Loves Mac

Are we really going to dedicate an entire blog post to the history of mac and cheese? You’re damn right we are. We’ll start with this: Liber de Coquina. Liber de Coquina is one of the oldest cookbooks that dates back to medieval times and is still on display in Paris, France.

Inside this cookbook features a dish made up of parmesan cheeses and pasta. During that same time period, another recipe known as “makerouns” or pasta casserole in today’s words took up space in another infamous cookbook. The recipe in Middle English is below.

Take and make a thynne foyle of dowh. and kerve it on pieces, and cast hem on boiling water & seeþ it well. take cheese and grate it and butter cast bynethen and above as losyns. and serue forth.

This is the above recipe in modern English:

Make a thin sheet of dough and cut it in pieces. Place them in boiling water and boil them well. Take cheese and grate it and add it and place butter beneath and above as with losyns [a dish similar to lasagne, and serve.

https://en.wikipedia.org/wiki/Macaroni_and_cheese

Today, macaroni and cheese is a staple all around the world and No. 5 Bistro and Bar is no stranger to its comfort. You know we hate to brag, but we’re about to anyway. Our Buffalo Fried Mac and Cheese is the bomb. There. We got that out of the way.

Featuring crispy buffalo fried chicken on top of a bed of Cavatappi noodles, bathed in a cheddar cheese sauce and topped with ranch and green onions–is it a culinary masterpiece? We’ll let you be the judge of that. But, yes. Yes, it is.

Grab a friend and share. It’s big enough. And, after all, history loves company.