Andy Montoya
Macaroni and cheese, or mac and cheese, is a popular dish worldwide, but its origins are often debated. While many Americans believe that Thomas Jefferson introduced the dish to the United States, it is widely accepted that the dish originated in Britain and was brought to the US and Canada by British immigrants. The earliest known recipe for macaroni and cheese was published in 1769 in the cookbook The Experienced English Housekeeper by Elizabeth Raffald. The dish likely evolved from medieval English cheese and pasta casseroles.
| Characteristics | Values |
|---|---|
| Earliest recipe | The earliest recipe for macaroni and cheese may be found in the 1300s cookbook "Liber de Coquina", printed in Naples. However, it is not considered true mac and cheese. |
| First true recipe | The first true recipe for macaroni and cheese was penned in 1390 by the kitchen staff of King Richard II in the English cookbook "Forme of Cury" under the title "makerouns". |
| Introduction to the U.S. | Thomas Jefferson is often credited with introducing macaroni and cheese to the U.S., but this is incorrect. It was likely his enslaved Black chef, James Hemings, who perfected the recipe. |
| Popularisation in the U.S. | Macaroni and cheese was popularised in the U.S. during the Great Depression in the 1930s by a St. Louis, Missouri salesman who combined non-perishable dried pasta with dried processed cheese. |
| First boxed macaroni and cheese | The first boxed macaroni and cheese was introduced by Kraft Foods in 1937. |
| Country of origin | Macaroni and cheese has its origins in England, where it was first mentioned in the 1769 cookbook "The Experienced English Housekeeper" by Elizabeth Raffald. |
| Traditional preparation | Traditionally, macaroni and cheese is baked in the oven, but it can also be prepared on the stovetop. |
| Common cheese types | Common cheese types used in macaroni and cheese include cheddar, Colby, Parmesan, and processed cheese. |
| Regional variations | Macaroni and cheese has regional variations, such as the Scottish macaroni pie and the Swiss Älplermagronen (Alpine herder's macaroni). |
Explore related products
What You'll Learn
Medieval England
Macaroni and cheese, or "mac and cheese", is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins can be traced back to medieval England, where it was known as "macrows". The earliest recorded recipe for a dish similar to macaroni and cheese is from the 14th-century Italian cookbook Liber de Coquina. Due to the widespread culinary exchange happening in courts throughout Europe at the time, an altered version of this Italian dish made its way to England.
In medieval England, macrows was made with sliced pasta layered with butter and cheese. The recipe, written in Middle English, instructs the cook to:
> "Take and make a thynne foyle of dowh, and kerve it on pieces, and cast hem on boilling water & seep it wele; take chese and grate it and butter cast hynethen and above as losyns and serve forth."
This can be translated as:
> "Take and make a thin foil of dough and slice it into pieces, and put them in boiling water and cook it well; Take grated cheese and butter and layer above as lasagna and serve forth."
The recipe also calls for square pieces of cooked pasta to be layered with cheese and spices, probably a powder fort ("strong powder"). It might have been eaten with a type of skewer. The cheese used in this recipe was likely a soft, grate-able rennet cheese called "chese ruayn", which could be similar in taste to brie. Other cheeses that would have been suitable at the time include parmesan, gruyere, comte, and emmental.
Macaroni and cheese was introduced to the United States by British settlers, but it only became a staple of American culture during the Great Depression in the 1930s. At this time, an entrepreneurial salesman from St. Louis, Missouri, combined non-perishable dried pasta with dried processed cheese, creating a cheap and filling meal that saved a nation from starvation. The dish was also served at New England church suppers, where the recipes were likely passed down from English relatives. While Thomas Jefferson has often been credited with introducing macaroni and cheese to the United States, this is incorrect. However, he likely helped to popularize the dish, as he served it to dinner guests while president. It was also his enslaved Black chef, James Hemings, who perfected the recipe.
Applebee's Mac and Cheese: A Comforting Menu Addition
You may want to see also
Switzerland's role
While macaroni and cheese is often considered an American dish, its origins can be traced back to medieval England, where pasta and cheese casseroles were common. The dish was later introduced to the American colonies by British immigrants, and it became a staple in the United States during the Great Depression when a salesman from St. Louis, Missouri, combined non-perishable dried pasta with dried processed cheese, creating an affordable and convenient meal.
Switzerland also played a significant role in the history of macaroni and cheese. In the 1400s, an Italian living in the Duchy of Milan, which was part of modern-day Switzerland, created the first macaroni-shaped pasta. Additionally, in 1731, the monastery of Disentis in Switzerland purchased a macaroni machine, and Swiss monasteries were known for their cheesemaking. A traditional Swiss dish called Älplermagronen (Alpine herder's macaroni) became popular in the 19th century. Älplermagronen is made with macaroni, cream, cheese, roasted onions, and sometimes potatoes, bacon, or ham. The dish is typically served with apple sauce and uses cheeses such as Emmental or Appenzeller.
While the origins of macaroni and cheese may be debated, Switzerland's role in its history is undeniable. The country contributed to the development of both the pasta and the cheese used in this beloved dish, which has become a comfort food for many people around the world.
Mac and Cheese: A Complete Protein Powerhouse
You may want to see also
Thomas Jefferson's influence
While macaroni and cheese can be traced back to cheese and pasta casseroles in medieval England, Thomas Jefferson is often credited with introducing macaroni and cheese to the United States. However, it is important to note that Jefferson did not invent the dish, nor was he the first to bring macaroni to America. Instead, his influence lies in popularizing macaroni and cheese in the United States.
Jefferson, the third President of the United States, was a known food enthusiast. During his time as a diplomat in France, he encountered macaroni and cheese and was so impressed by the dish that he brought back a pasta machine and a recipe to the United States. Jefferson first tried macaroni and cheese in Italy and France, where he spent time exploring European cuisine. He was fascinated by the taste and simplicity of the dish, and meticulously documented recipes and techniques for making pasta. In 1787, Jefferson wrote detailed notes on making macaroni and even commissioned a special pasta machine to be sent to him in America.
Upon his return to the United States, Jefferson introduced macaroni and cheese to his guests at his Virginia estate, Monticello, and at state dinners. In 1802, Jefferson served "a pie called macaroni" at a state dinner, which was reported by Reverend Manasseh Cutler. This is one of the earliest documented instances of macaroni and cheese being served in the United States. Jefferson's enslaved Black chef, James Hemings, perfected the recipe. Hemings spent five years with Jefferson in Paris, learning French cuisine while Jefferson acted as the United States minister to France from 1784 to 1789. Hemings was eventually granted his freedom, but his influence on the success and popularity of macaroni and cheese in America is often overlooked.
The popularity of macaroni and cheese in America was furthered by its inclusion in cookbooks. In 1824, Mary Randolph, a relative of Thomas Jefferson, published "The Virginia Housewife," which included the first printed recipe for macaroni and cheese. After the publication of this recipe, mac and cheese recipes started appearing in other cookbooks, and the dish began to spread across the United States. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles.
In conclusion, while Thomas Jefferson did not invent macaroni and cheese, his influence lies in introducing and popularizing the dish in the United States. Jefferson's love for the dish, his role in bringing it to America, and his service of macaroni and cheese at state dinners helped to establish it as a beloved and widespread dish in American cuisine, particularly in Virginia, where it has become a popular Thanksgiving side dish.
Mac and Cheese: A Comforting Solution
You may want to see also
Explore related products
Industrial Revolution's impact
The origins of macaroni and cheese can be traced back to medieval England, where it was a cheese and pasta casserole. The dish was also popular in Switzerland, where a traditional dish called Älplermagronen (or Alpine herder's macaroni) was made with macaroni, cream, cheese, roasted onions, and sometimes potatoes. This dish was commonly served in monasteries, which were also known for cheesemaking.
However, it was during the Industrial Revolution that macaroni and cheese truly became a widespread dish. The revolution made pasta production easier and more affordable, allowing the dish to become accessible to a broader section of society. It was also during this time that processed cheese was invented in Switzerland, which made it a good, non-perishable option for soldiers at war and those without refrigeration.
In the 19th century, macaroni and cheese recipes began to appear in cookbooks in the United States, such as the influential 1824 cookbook "The Virginia House-Wife" by Mary Randolph. The dish was likely introduced to the US by British immigrants and gained popularity when Thomas Jefferson, influenced by his time in Italy, served it at a state dinner in 1802. It was perfected by his enslaved Black chef, James Hemings.
The popularity of macaroni and cheese continued to grow, and by the mid-19th century, cookbooks as far west as Kansas and Missouri included recipes for macaroni and cheese casseroles. It was also during this time that Canadian Cheddar cheese became popular, likely being used in macaroni and cheese recipes.
The dish truly became a staple in the United States during the Great Depression in the 1930s. A salesman from St. Louis, Missouri, combined non-perishable dried pasta with dried processed cheese, creating an inexpensive and convenient meal that quickly became known as the "American Housewife's Best Friend". Kraft Foods further popularized the dish by introducing the Kraft Macaroni and Cheese Dinner in 1937, selling 8 million boxes in that year alone.
Today, macaroni and cheese remains a beloved comfort food worldwide, with numerous variations and gourmet versions featuring different cheeses, add-ins, and spices.
The Perfect Cheese Sauce: Thickening Macaroni's Best Friend
You may want to see also
Kraft's boxed mac and cheese
Macaroni and cheese, or 'mac and cheese', is a popular dish worldwide, with its origins in medieval England. It is a pasta dish of macaroni covered in a cheese sauce, most commonly cheddar. It is considered a 'comfort food'.
Kraft boxed mac and cheese is a convenient, boxed version of the traditional dish. It was introduced in 1937, at the end of the Great Depression, as a fast, filling, and inexpensive meal for families. It proved popular, with 8 million boxes sold in the first year. Kraft's boxed version remains popular today, with many people enjoying the taste and convenience of the product. It is particularly popular with families, as it is an easy meal to prepare and is well-liked by children.
The boxed version contains dried macaroni pasta and a powdered cheese sauce mix. To prepare the meal, the pasta is boiled, the cheese sauce is mixed with milk and margarine or butter, and the two are combined. The result is a quick, tasty meal.
While some people enjoy Kraft's boxed version, others prefer to make their own homemade mac and cheese, using a variety of cheeses and add-ins, such as bacon, tomatoes, and shallots, to create a gourmet version of the dish.
Keep Mac and Cheese Moist: Tips and Tricks
You may want to see also
Frequently asked questions
Macaroni and cheese, or "mac and cheese", is believed to have originated in England, with the earliest known recipe for the dish appearing in the 1390 English cookbook "Forme of Cury".
Macaroni and cheese was brought to the United States by British immigrants and settlers. It became popular in the 1930s during the Great Depression as it was a fast, filling, and inexpensive way to feed a family.
While Thomas Jefferson is often credited with introducing macaroni and cheese to the United States, it is believed that he only helped to popularize the dish. Jefferson reportedly loved mac and cheese when he tried it in Italy and had White House chefs recreate and serve the dish during his presidency.
The earliest known iteration of boxed macaroni and cheese was introduced by Kraft Foods in 1937, at the end of the Great Depression. It combined non-perishable dried pasta with dried processed cheese and was marketed as "the housewife's best friend".
Similar to the United States, macaroni and cheese was brought to Canada by British immigrants and settlers. It has become a popular dish in contemporary Canada, with Kraft Dinner being the most popular brand of packaged macaroni and cheese.
