Frederic Melton
Baked macaroni and cheese, or mac and cheese, is a popular dish worldwide, especially in the United States and Canada. While its exact origins are unknown, various sources attribute its invention to different people. Some claim that Thomas Jefferson invented it, while others suggest it was his enslaved chef, James Hemings, who created the dish. Another theory points to a 14th-century Italian or Swiss cookbook, Liber de Coquina, as the first to combine pasta and cheese, though it may not be recognised as mac and cheese today.
| Characteristics | Values |
|---|---|
| First written recipe | "The Experienced English Housekeeper" by Mrs. Elizabeth Raffald, published in 1769 |
| Creator | James Hemings, an enslaved chef of Thomas Jefferson |
| First written recipe creator | Elizabeth Raffald |
| First recipe publisher | Mary Randolph, in her 1824 cookbook "The Virginia House-Wife" |
| Earliest known iteration of boxed macaroni and cheese | Created by Grant Leslie, a salesman in St. Louis, Missouri |
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What You'll Learn
- The first recipe was in Elizabeth Raffald's 1769 book, 'The Experienced English Housekeeper'
- Thomas Jefferson's enslaved chef, James Hemings, created the recipe
- Hemings' recipe was based on a French bechamel-based dish
- The dish was popularised by Jefferson, who brought it to the US
- The earliest known boxed version was by Grant Leslie, a St. Louis, Missouri salesman
The first recipe was in Elizabeth Raffald's 1769 book, 'The Experienced English Housekeeper'
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 cheese and pasta casseroles in medieval England. The earliest known recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, *The Experienced English Housekeeper*. Raffald's recipe is for a béchamel sauce with cheddar cheese, which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. This is the forerunner of the classic American dish.
There are several other early recipes for macaroni and cheese. One theory suggests that Thomas Jefferson brought the dish to the United States, and it is true that he championed mac and cheese in America. However, it was actually his enslaved chef, James Hemings, who created the dish. Hemings was a highly trained chef who helped create and define American cuisine. He accompanied the Jefferson family to the US in 1789, and created macaroni pie, a tweaked version of the French béchamel-based dish that we now know as macaroni and cheese.
Another early recipe for macaroni and cheese, called "Macaroni a la Reine" ("Macaroni in the style of the queen"), appeared frequently in British cookery books until relatively recent times. This was made from a similar mixture of pasta, cream, and melty cheese, often Gruyere. Eliza Acton's 1845 *Modern Cookery in All Its Branches* includes a recipe for this dish.
In 1824, Mary Randolph published a recipe for macaroni and cheese in her cookbook, *The Virginia House-Wife*. This recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles.
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Thomas Jefferson's enslaved chef, James Hemings, created the recipe
Macaroni and cheese, or "mac and cheese", is a popular dish in the United States, especially in the state of Virginia. While it is often claimed that Thomas Jefferson invented mac and cheese, this is not true. In reality, it was his enslaved chef, James Hemings, who created the recipe.
Hemings was an African American enslaved person in Virginia who trained as a culinary chef in France. He was a highly skilled and notable chef, known for creating and defining American cuisine. Hemings was responsible for bringing the recipe for macaroni and cheese to the United States, as prompted by Thomas Jefferson, who had a particular interest in extruded pasta. In 1802, Jefferson served "a pie called macaroni" at a state dinner, which was reported by Reverend Manasseh Cutler.
Jefferson was appointed the first Secretary of State in 1790 and used Hemings as his chef and valet. Hemings impressed guests of the Jefferson household with his culinary skills and dishes, including "macaroni pie", a tweaked version of the French bechamel-based dish that we now know as macaroni and cheese.
Despite Hemings' crucial role in creating and popularising the dish, he has often been erased from history, with Jefferson taking credit for the recipe. This unfortunate theme of erasure has permeated written history and has resulted in the true inventor of mac and cheese remaining unknown to many.
Today, macaroni and cheese is a beloved dish in the United States, often served as a side during Thanksgiving and other holiday meals. It has become a staple in American cuisine and is enjoyed by people of all ages.
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Hemings' recipe was based on a French bechamel-based dish
Macaroni and cheese, or mac and cheese, is a popular dish in the United States and beyond. While the exact inventor of the dish is unknown, it is widely believed that the recipe was brought to the United States by Thomas Jefferson, who took credit for it. However, it was actually created by James Hemings, Jefferson's enslaved chef. Hemings was an African American enslaved person in Virginia who trained as a culinary chef in France. He was a highly skilled and notable chef, known for creating and defining American cuisine. Hemings' recipe for macaroni pie, also known as macaroni and cheese, was based on a French bechamel-based dish.
Hemings' recipe was likely influenced by French cuisine, as he had trained as a chef in France and returned to the United States with the Jefferson family in 1789, bringing with him a wealth of knowledge and skills in French cooking. Jefferson, who was appointed the first Secretary of State in 1790, used Hemings as his chef and valet. Hemings' macaroni pie was a tweaked version of the French bechamel-based dish, adapted to suit American tastes and ingredients. Bechamel sauce, also known as Mornay sauce in French cooking, is a classic French sauce made with butter, flour, and milk, creating a creamy and rich base for the macaroni and cheese.
The process of making the sauce involves creating a roux by cooking butter and flour together, before slowly whisking in milk to create a smooth and creamy sauce. This sauce was then combined with macaroni and cheese, creating the beloved dish of macaroni and cheese. Hemings' recipe for macaroni and cheese, or macaroni pie, was likely influenced by the French bechamel sauce, which provided a creamy and indulgent base for the dish. The specific ingredients and cooking techniques used by Hemings have been lost to history, but the foundation of his recipe can be traced back to French cuisine and the classic bechamel sauce.
While Jefferson took credit for introducing macaroni and cheese to the United States, it is important to acknowledge the contributions of Hemings, whose culinary skills and creativity played a pivotal role in the development of this iconic dish. Hemings' legacy extends beyond the creation of macaroni and cheese, as he also mastered and introduced other French dishes to the United States, such as ice cream, french fries, and whipped cream. His contributions to American cuisine are significant, and it is essential to give credit where it is due, recognising the impact of enslaved chefs like Hemings on the culinary landscape of the United States.
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The dish was popularised by Jefferson, who brought it to the US
While it is widely believed that Thomas Jefferson invented mac and cheese, this is simply an urban legend. The dish was actually created by James Hemings, an enslaved chef who cooked for Jefferson. Hemings was a highly trained and notable African American chef who helped create and define American cuisine.
Jefferson did, however, play a role in popularising the dish in the US. In 1789, Hemings returned to the US with the Jefferson family, bringing with him skills and knowledge of French cuisine. Jefferson, who had an appreciation for pasta, served "a pie called macaroni" at a state dinner in 1802. The menu was reported by Reverend Manasseh Cutler, who was apparently not fond of the dish.
Jefferson also championed mac and cheese in America, and it became one of his favourite foods. Mac and cheese is now a popular dish in the US, especially in Virginia, where it is said to be the most popular side dish for holiday meals.
The origins of mac and cheese can be traced back to medieval England and early cookbooks from the 14th century. A recipe for "macaroni and cheese" appeared in the 1824 cookbook "The Virginia House-Wife" written by Mary Randolph, which included macaroni, cheese, and butter, layered together and baked in a hot oven. Similar recipes began appearing in cookbooks across the US in the mid-19th century.
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The earliest known boxed version was by Grant Leslie, a St. Louis, Missouri salesman
Macaroni and cheese, or "mac and cheese", is a popular dish with a long history. While the exact origin of the dish is unknown, it is believed to have evolved from early pasta and cheese recipes. The earliest known boxed version of mac and cheese was created by Grant Leslie, a salesman from St. Louis, Missouri.
Leslie's innovation was simple yet significant. He attached processed cheese to boxes of pasta using rubber bands, creating a convenient package that contained all the necessary ingredients for making macaroni and cheese. This idea was born out of his desire to increase pasta sales, and it proved to be a successful strategy.
Grant Leslie's boxed macaroni and cheese built upon a long history of the dish. The earliest recorded recipe for macaroni and cheese, or a close predecessor, can be traced back to the 1300s in Naples, Italy. The cookbook "Liber de Coquina" contains what is believed to be the first iteration of combining pasta and cheese in a recipe. However, it should be noted that the pasta in this recipe was likely more similar to lasagna sheets than the tubular macaroni we associate with mac and cheese today.
Over time, the dish evolved, and by the 18th and 19th centuries, various recipes for macaroni and cheese appeared in cookbooks. These recipes contributed to the popularity of the dish and made it more accessible to a broader section of society. In the mid-20th century, packaged mixes for macaroni and cheese became popular, further simplifying the process of preparing this beloved comfort food.
While Grant Leslie may not have invented the dish itself, his contribution in creating the earliest known boxed version played a role in shaping the convenience and accessibility associated with macaroni and cheese.
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Frequently asked questions
While it is unclear who invented the dish, it is believed that James Hemings, an enslaved chef of Thomas Jefferson, created the first macaroni and cheese recipe.
No, but he is known to have championed the dish in America.
No, but an urban legend suggests that her Black cooks invented the dish and she published the recipe in a cookbook for profit.
The earliest known recipe for macaroni and cheese was published in 1769 in Elizabeth Raffald's book, "The Experienced English Housekeeper".
Macaroni and cheese is believed to have originated from a medieval English casserole dish that combined pasta and cheese. The dish was also popular in Switzerland, where the first macaroni machine was purchased in 1731.
