Patrick Oconnell
Macaroni and cheese is a popular dish in the United States, but who brought it to America? While Thomas Jefferson is often credited with introducing macaroni and cheese to the United States, it was his enslaved Black chef, James Hemings, who learned to cook it and perfected the recipe. Hemings travelled with Jefferson to France, where he trained under French chefs and learned French cooking techniques, including how to make macaroni and cheese. The dish was likely already known in England before Hemings brought it to the United States, and it was popularised by Jefferson, who served it to guests while he was president.
| Characteristics | Values |
|---|---|
| Name of the person who brought macaroni and cheese to America | James Hemings |
| Year macaroni and cheese was brought to America | 1789 |
| Person who popularised macaroni and cheese in America | Thomas Jefferson |
| Year macaroni and cheese was popularised in America | 1802 |
| Year boxed macaroni and cheese was introduced | 1937 |
| Company that introduced boxed macaroni and cheese | Kraft Foods |
Explore related products
What You'll Learn
Thomas Jefferson's role in popularising mac and cheese
While Thomas Jefferson is often credited with introducing macaroni and cheese to the United States, this is not the case. Pasta was not unknown in 18th-century America, and pasta baked with cheese had already become a popular dish in France by the time Jefferson travelled there in 1784.
However, Jefferson did play a role in popularising macaroni and cheese in America. While in Europe, Jefferson acquired a "mould for making maccaroni" from Naples, which he had forwarded to his mentor in Paris. Jefferson also brought macaroni back from Europe to Monticello and served it to several founding fathers, including at a state dinner in 1802. The macaroni was prepared by James Hemings, an enslaved chef who had travelled with Jefferson to Paris and learned French cooking techniques. Hemings perfected the macaroni and cheese recipe, which was then served to America's elite.
In 1801, President Jefferson was gifted a 1200-pound block of cheese by a Baptist congregation in Massachusetts. Jefferson's interest in extruded pasta and Italian Parmesan cheese, which he imported until his death, also contributed to the popularity of macaroni and cheese.
The first printed recipe for macaroni and cheese appeared in the 1824 cookbook "The Virginia Housewife", written by Mary Randolph, Thomas Jefferson's relative by marriage. Randolph's recipe included 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 spread the popularity of macaroni and cheese.
Mac and Cheese: Solid or Liquid?
You may want to see also
James Hemings, the enslaved chef who brought the recipe to America
While macaroni and cheese has been served in the United States for as long as the country has existed, it was popularised by Thomas Jefferson, the third president of the United States. However, it was his enslaved Black chef, James Hemings, who brought the recipe to America. Hemings learned French cooking techniques while in Europe with Jefferson before he became president, and when they returned to the United States, Hemings put his own spin on macaroni and cheese.
Hemings was Jefferson's enslaved cook, brother-in-law, personal valet, and eventually, chef. He travelled with Jefferson to France, where he studied French cuisine while Jefferson acted as the United States minister to France from 1784 to 1789. Hemings created the version of macaroni and cheese that we know today after trying a dish of pasta and cheese in France, which he called macaroni pie.
Hemings then taught the recipe to his brother, Peter Hemings, who later served "a pie called macaroni" at a state dinner hosted by Jefferson at the White House. This introduced macaroni and cheese to America's elite. The dish was served by Jefferson in 1802, and the menu was reported by Reverend Manasseh Cutler, who was apparently not fond of the cheesy macaroni casserole.
The recipe for macaroni and cheese was included in Mary Randolph's 1824 cookbook, The Virginia House-Wife. Randolph was a relative of Jefferson by marriage, and her cookbook was the most influential cookbook of the 19th century. Hemings was granted his freedom in 1796, but sadly died in 1801 at just 36 years old.
Storing Mac and Cheese: Overnight Tips for Creamy Sauce
You may want to see also
Mac and cheese's evolution from medieval England to the US
Macaroni and cheese, or "mac and cheese", is a pasta dish of macaroni covered in cheese sauce, most commonly cheddar sauce. Its origins trace back to medieval England and Italy. The English version, known as "Macrows", is believed to have originated in the 14th century and was made with sliced pasta layered with butter and cheese. The earliest recorded recipe of pasta layered with 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, macaroni and cheese was made with a Béchamel sauce with cheddar cheese (a Mornay sauce in French cooking), which was mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. A recipe for this dish was included in Elizabeth Raffald's 1769 book, "The Experienced English Housekeeper". Another early English recipe for macaroni and cheese can be found in Eliza Acton's 1845 "Modern Cookery in All Its Branches", which includes a recipe for "Macaroni a la Reine". This recipe calls for dissolving ten ounces of rich, well-flavoured white cheese in three-quarters of a pint of good cream, along with salt, Cayenne pepper, mace, and butter.
Macaroni and cheese was brought to the United States by Thomas Jefferson, who was interested in extruded pasta. In 1802, Jefferson served "a pie called macaroni" at a state dinner. The recipe for this dish was likely brought to the United States by James Hemings, Jefferson's enslaved chef, who learned to cook it in France. The first recipe for macaroni and cheese published in the United States appeared in the 1824 cookbook "The Virginia House-Wife", written by Mary Randolph. Randolph's recipe included three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven.
In the 20th century, macaroni and cheese became elevated to an ideal American food due to its convenience, packaging, and industrialization. Factory production of the main ingredients made the dish affordable and accessible, and during World War II, rationing led to increased popularity for packaged macaroni and cheese. Today, it is widely available in the United States in frozen form or as boxed ingredients for simplified preparation.
Macaroni and Cheese: An American Comfort Food
You may want to see also
Explore related products
Kraft's boxed mac and cheese
Macaroni and cheese, or 'mac and cheese', has been a staple food in the United States since the country's early history. The dish was popularised by Thomas Jefferson, the third president of the United States, who served a "pie called macaroni" at a state dinner in 1802. However, it was Jefferson's enslaved Black chef, James Hemings, who perfected the recipe. Hemings learned French cooking techniques while in Europe with Jefferson and put his own spin on macaroni and cheese when they returned to the United States.
In the mid-20th century, the dish became even more popular due to the rise of convenience packaging and industrialisation. It was during this time that Kraft began producing boxed macaroni and cheese. Kraft hired Leslie and began producing Kraft Macaroni & Cheese (known as Kraft Dinner or KD in Canada) in 1937 with the slogan "make a meal for four in nine minutes". The product was an immediate success in the US and Canada, as it was affordable amidst the economic hardships of the Great Depression.
Today, Kraft's boxed mac and cheese is widely available in various pack sizes and flavours, including the original flavour and a cauliflower version. It can be purchased from local grocery stores, as well as online retailers like Amazon. The product has become synonymous with comfort and nostalgia, with many customers having fond memories of the dish from their childhood. Kraft's boxed mac and cheese has undoubtedly contributed to the popularity of macaroni and cheese, solidifying its place as a beloved comfort food in the United States and beyond.
Swiss Comfort Food: Mac and Cheese's Alpine Cousin
You may want to see also
Mac and cheese as a comfort food
Thomas Jefferson, the third president of the United States, is often credited with bringing macaroni and cheese to America. He was served this dish on a trip to Italy and was so enamoured with it that he brought the recipe back to the United States. Jefferson's culinary curiosity and appreciation for Italian cuisine played a significant role in introducing macaroni and cheese to the American culinary landscape. This iconic dish has since become a staple comfort food for many Americans.
Mac and cheese has long been a favourite comfort food for people of all ages. There is something inherently soothing about a bowl of creamy, cheesy pasta. The combination of carbohydrates and fat triggers the release of serotonin, often referred to as the "feel-good" hormone, which can boost mood and induce a sense of calm and satisfaction. The familiarity of mac and cheese also contributes to its comfort factor; it is a simple, nostalgic dish that reminds many people of their childhood and evokes feelings of warmth and security.
The versatility of mac and cheese also adds to its appeal as a comfort food. It can be dressed up or down, depending on the occasion and one's preferences. While some may enjoy the simplicity of a traditional mac and cheese recipe, others might experiment with adding different cheeses, spices, or toppings to create a more indulgent and sophisticated version. This adaptability means it can cater to different tastes and occasions, whether it's a quick weeknight dinner, a side dish at a potluck, or a comforting treat during stressful times.
Mac and cheese also has a certain "feel-good" factor associated with it. It is often linked to positive memories and experiences, such as family gatherings, holiday meals, or special treats. The act of sharing a comforting dish like mac and cheese with loved ones can foster a sense of connection and create lasting memories. Additionally, the dish's creamy texture and cheesy flavour provide a sense of indulgence, making it a satisfying and comforting choice.
The popularity of mac and cheese as a comfort food is also reflected in its prevalence in popular culture. It is often featured in movies, television shows, and literature as a symbol of home-cooked meals, comfort, and familiarity. This cultural presence further reinforces the association between mac and cheese and feelings of warmth and comfort. It has become a dish that is not only enjoyed but also cherished and revered as a staple of American cuisine.
In conclusion, mac and cheese has earned its place as a quintessential comfort food in America. Its combination of carbohydrates and cheese, versatility, and cultural significance contribute to its enduring appeal. Whether it's enjoyed as a simple weeknight meal or a comforting treat during challenging times, mac and cheese continues to be a favourite dish for many, offering a sense of warmth, satisfaction, and nostalgia with every bite.
The Ultimate Southern Mac and Cheese Recipe
You may want to see also
Frequently asked questions
Thomas Jefferson is often credited with introducing macaroni and cheese to the United States, but it was his enslaved Black chef, James Hemings, who learned to cook it and perfected the recipe.
No, he did not. The earliest recorded mac and cheese recipe likely comes from Northern Europe and dates back to 1769.
No, but he likely played a significant role in popularizing the dish in America. Hemings learned French cooking techniques during his time in Europe with Jefferson and put his own spin on macaroni and cheese.
Macaroni and cheese has been served in America since its early history. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers. The dish was initially reserved for the upper classes until the Industrial Revolution made pasta production more accessible.
Thomas Jefferson was a notorious "foodie" who loved pasta dishes. During his time as Minister to France from 1784 to 1789, Jefferson brought James Hemings with him to train in French cuisine. Jefferson served macaroni and cheese to guests at a state dinner in 1802, introducing the dish to America's elite.
