Kamil Perry
Macaroni and cheese, or mac and cheese, is a popular dish worldwide, especially in the United States, Canada, and the United Kingdom. It is considered a comfort food and has been described as a soul food staple by many. The origins of mac and cheese can be traced back to Italy, with the earliest known recipe found in a 13th-century Italian cookbook, the Liber de Coquina, or Book of Cooking. The dish later gained popularity across Europe, with records of similar recipes in England and Switzerland. It was introduced to the United States by Thomas Jefferson, who served it at a state dinner with the help of his formerly enslaved chef, James Hemings. Mac and cheese has since become a versatile dish, with various recipes and methods of preparation, and is enjoyed by people of all ages.
| Characteristics | Values |
|---|---|
| Dish Name | Macaroni and Cheese (Mac and Cheese) |
| Origin | Medieval England |
| Traditional Preparation | Baked in the oven |
| Other Preparation Methods | Prepared on a stove top, deep-fried |
| Common Cheese Types | Cheddar, Gruyère, Gouda, Havarti, Jarlsberg, Mozzarella, Colby, Swiss, Pepper Jack, Emmental |
| Common Add-Ins | Butter, Breadcrumbs, Bacon, Chicken, Onion, Bell Peppers, Hot Sauce, Herbs |
| Common Accompaniments | Apple Sauce |
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What You'll Learn
Mac and cheese's roots are in Italy
Macaroni and cheese, or "mac and cheese," is a popular dish in North America and the United Kingdom. While its exact origins are unknown, there is evidence that a similar dish has roots in Italy.
The dish is believed to have originated from pasta and cheese casseroles in medieval England. However, the concept of combining pasta and cheese may have come from Italy. Pasta is believed to have originated in Italy, and the country is also known for its diverse range of cheeses.
One of the earliest recorded instances of a similar dish was in Switzerland in the 19th century. The traditional Swiss dish, Älplermagronen, or "Alpine herder's macaroni," includes macaroni, cream, cheese, roasted onions, and sometimes potatoes. Swiss monasteries were known for cheesemaking, and in 1731, the monastery of Disentis purchased a macaroni machine.
Additionally, the earliest known recipe for a dish resembling macaroni and cheese was published in Italy in the 14th century. The recipe, titled "De Arte Coquinaria" or "The Art of Cooking," included a mixture of pasta and cheese. This early recipe suggests that the concept of combining pasta and cheese may have originated in Italy.
Over time, macaroni and cheese evolved and spread to other parts of the world, including England and North America. It became a popular dish in the United States, with recipes appearing in cookbooks as early as the 18th century. The dish was also brought to Canada by British immigrants, and it has become a beloved staple in Canadian cuisine.
Today, macaroni and cheese remains a comfort food enjoyed by many, with countless variations and recipes that showcase the creativity and versatility of this classic dish.
The Origin Story of Macaroni and Cheese
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It was popularised in the US by Thomas Jefferson
While macaroni and cheese may have originated in medieval England, it was popularised in the US by Thomas Jefferson. In 1784, Jefferson travelled to France and Italy, where he developed a taste for noodles with cheese. In 1790, he brought this dish back to the US, where he served it to many of America's founding fathers.
Jefferson did not cook the dish himself, but instead relied on his enslaved chef, James Hemings, to prepare it. Hemings trained at the most prominent French catering companies in Paris, including in the royal household of the Prince of Conde at Chateau Chantilly. After just three years, Hemings was running the kitchen of Jefferson's home in Paris, Hotel De Langea, as chef de cuisine. Hemings has thus been credited with developing the recipe and popularising the dish in America.
In 1802, Reverend Manasseh Cutler reported on a menu item at a state dinner hosted by Jefferson: "a pie called macaroni". This was likely a macaroni and cheese casserole, which the reverend apparently did not enjoy. Nevertheless, the dish grew in popularity, and by the mid-19th century, it was appearing in cookbooks across the country.
One such cookbook was The Virginia House-Wife, written by Mary Randolph, a relative of Thomas Jefferson, in 1824. Randolph's recipe included just three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. The cookbook was the most influential of the 19th century, according to culinary historian Karen Hess, and helped to further popularise the dish.
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It's a staple dish for Black families
Macaroni and cheese, or mac and cheese, is a staple dish for Black families. It is a simple dish of pasta and cheese that has become a comfort food for many. The dish is believed to have originated from cheese and pasta casseroles in medieval England, with a recipe for macaroni and cheese appearing in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper".
Over time, mac and cheese has been adopted and adapted by various cultures, including Black families, who have made it their own. It is a versatile dish that can be made with different types of pasta and cheese, and it is often served as a side dish or a main course. The dish is also relatively inexpensive to make, as it typically uses staple ingredients that are easily accessible.
In the United States, mac and cheese is believed to have been introduced by James Hemings, a chef who worked for Thomas Jefferson. Jefferson, who was interested in extruded pasta, reportedly served "a pie called macaroni" at a state dinner in 1802. The dish was also included in Mary Randolph's influential 1824 cookbook, "The Virginia House-Wife," with a simple recipe of macaroni, cheese, and butter baked in a hot oven.
Today, mac and cheese remains a beloved dish for many Black families, often served at gatherings, holidays, and special occasions. It is a dish that is both comforting and familiar, evoking feelings of warmth and nostalgia. The versatility of the dish also means that it can be tailored to individual tastes and preferences, making it a crowd-pleaser for people of all ages.
Preparing and sharing mac and cheese is also often a communal activity, with family members gathering in the kitchen to cook, season, and taste-test the dish. It is a dish that brings people together and fosters a sense of community and connection. In this way, mac and cheese has become an integral part of Black culinary culture, with its own unique history and significance.
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It's Canada's most popular packaged food
Macaroni and cheese, or "mac and cheese", is a popular dish in Canada. It is a pasta dish of macaroni covered in cheese sauce, most commonly a cheddar sauce. The traditional method of preparation involves baking the dish in an oven, but it can also be cooked on a stovetop.
In Canada, macaroni and cheese is widely available as a packaged food item, with Kraft Dinner being the most popular brand. Canadians purchase nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week, and some consider it to be Canada's national dish. The popularity of packaged macaroni and cheese can be attributed to its convenience and affordability.
The history of macaroni and cheese dates back to medieval England, where pasta and cheese casseroles were common. Over time, the dish evolved and gained popularity in various parts of the world, including Switzerland, the United States, and Canada. In the 1800s, recipes for macaroni and cheese began to appear in cookbooks, such as Mary Randolph's influential "The Virginia House-Wife" in 1824. Factory production of the main ingredients and the availability of recipes made the dish accessible to a broader audience.
Today, macaroni and cheese remains a beloved comfort food in Canada and beyond. It is often made with a combination of cheeses, such as cheddar, Gruyère, Gouda, Havarti, and Jarlsberg. The dish can be customised with various ingredients, such as butter, milk, breadcrumbs, and additional toppings. Whether prepared from scratch or enjoyed from a box, macaroni and cheese holds a special place in the hearts of many Canadians as a tasty and comforting meal.
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It's a traditional Swiss dish
Macaroni and cheese, or "mac and cheese", is a traditional Swiss dish. While its exact origins are unknown, the dish is believed to have become popular in Switzerland around the 19th century. The traditional Swiss name for the dish is Älplermagronen, or "Alpine herder's macaroni". It is made with macaroni, cream, cheese, roasted onions, and sometimes potatoes. In the Canton of Uri, the dish is traditionally made without potatoes, and in some regions, bacon or ham is added. The cheese used is typically Emmental or Appenzeller, and it is usually served with apple sauce.
The popularity of macaroni and cheese in Switzerland can be traced back to the 18th century when the monastery of Disentis purchased a macaroni machine in 1731. Monasteries in the country were also known for their cheesemaking. Over time, the dish became a staple in Swiss cuisine, with Älplermagronen gaining popularity as a comforting and hearty meal.
The traditional Swiss way of preparing macaroni and cheese involves cooking the macaroni until it is al dente, or slightly firm. The cheese sauce is typically made with a roux base, which is a mixture of butter and flour, cooked together to create a thick sauce. Whole milk, or a combination of milk and cream, is slowly added to the roux, creating a smooth and creamy consistency. Grated cheese, such as Emmental or Appenzeller, is then added to the sauce and stirred until melted.
The cooked macaroni is then tossed with the cheese sauce, ensuring each noodle is coated evenly. Finally, the macaroni and cheese is baked in the oven until bubbly and golden. Some recipes call for a breadcrumb topping, creating a crunchy texture and buttery flavour that complements the creamy cheese sauce.
Macaroni and cheese has become a popular dish worldwide, with various adaptations and ingredients used across different cultures. However, the traditional Swiss method of preparing Älplermagronen remains a classic, showcasing the comforting and indulgent combination of pasta and cheese.
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Frequently asked questions
Macaroni and cheese is believed to have originated in Italy, with the earliest known recipe dating back to the 13th century. The recipe, called "de lasanis", was featured in an Italian cookbook called "Liber de Coquina", or "Book of Cooking". It included sheet pasta cut into squares, cooked in water, and tossed with grated cheese, likely Parmesan.
Macaroni and cheese was likely introduced to the United States by Thomas Jefferson, who served it at a state dinner in the early 1800s. However, it was his formerly enslaved Black chef, James Hemings, who learned the recipe during their time in Paris and perfected it upon their return to the United States.
The traditional way to make macaroni and cheese is to bake it in the oven. The dish typically consists of macaroni pasta covered in a cheese sauce, most commonly made with cheddar cheese. Other cheeses such as Gruyère, Gouda, Havarti, and Jarlsberg can also be used. Additional ingredients like butter, milk, cream, and spices may be added for flavor and texture.
Macaroni and cheese is considered a traditional dish in the United States, especially in the South, where it holds cultural significance for many Black Americans. It is often served during holidays and celebrations, representing togetherness and comfort. Additionally, it is popular in Canada, brought by British immigrants, and has roots in medieval England.
Macaroni and cheese has evolved with the introduction of packaged mixes and boxed versions, such as Kraft Macaroni and Cheese, which was first released in 1937. These convenient and affordable options contributed to its widespread popularity. The dish has also seen various gourmet interpretations, with unique ingredients and premium cheeses, such as truffle mac and cheese.
