The firm grew quickly through a large number of acquisitions. The resulting firm was then listed on the New York Stock Exchange with the offer of 125,000 shares having been oversubscribed. Īs a result of his efforts, National Dairy Products Corporation was formed in 1923 in a merger of McInnerney's Hydrox with Rieck McJunkin Dairy Co of Pittsburgh, Pennsylvania. He persevered and convinced a consortium including Goldman Sachs and Lehman Brothers to finance a roll-up strategy. He initially found " hard sledding" with one banker saying the dairy industry "lacked dignity". In 1923 he went to Wall Street to convince investment bankers there to finance his scheme for consolidating the United States ice cream industry. McInnerney operated the Hydrox Corporation, an ice cream company located in Chicago, Illinois. By 1930 it was the largest dairy company in the United States and the world, exceeding Borden.
#Dollar general brand macaroni with cheese sauce full#
Through acquisitions it expanded into a full range of dairy products. The firm was initially set up to execute on a rollup strategy in the fragmented United States ice cream industry. Kraft Foods traced its roots to the National Dairy Products Corporation, formed on December 10, 1923, by Thomas H.
Kraft was listed on the New York Stock Exchange and became a component of the Dow Jones Industrial Average on September 22, 2008, replacing the American International Group. The company was headquartered in Northfield, Illinois, near Chicago. Forty of its brands were at least a century old. 12 of its brands annually earned more than $1 billion worldwide: Cadbury, Jacobs, Kraft, LU, Maxwell House, Milka, Nabisco, Oreo, Oscar Mayer, Philadelphia, Trident, and Tang. It marketed many brands in more than 170 countries. was a multinational confectionery, food and beverage conglomerate. Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.