Macaroni and cheese
A pasta dish of macaroni covered in cheese sauce, often baked.
Macaroni and cheese—often called mac and cheese, or macaroni cheese in the UK—is a dish of macaroni pasta coated in a cheese sauce, usually made with cheddar. Its roots go back to medieval English casseroles combining cheese and pasta. The classic version is baked in a casserole dish, but it can also be made on the stovetop, sometimes using a packaged mix that gained popularity in the mid-1900s. It is widely considered comfort food.
A recipe for the dish appeared in Elizabeth Raffald's 1769 book *The Experienced English Housekeeper*. Her version called for a béchamel sauce mixed with macaroni, topped with Parmesan, and baked until golden and bubbly. Another early recipe, "Macaroni a la Reine," was included in Eliza Acton's 1845 *Modern Cookery in All Its Branches*; it instructed cooks to dissolve rich white cheese in cream with salt, cayenne, mace, and butter. The 1861 edition of *Mrs. Beeton's Book of Household Management* featured two versions of macaroni served with the cheese course. In the UK during the 21st century, the dish has become more popular, appearing as both a main meal and a side in fast food and upscale restaurants.
Macaroni and cheese arrived in Canada with British immigrants from other parts of the empire. Recipes have been recorded there since at least 1845's *Modern Practical Cookery*, which suggested a puff pastry lining, a sauce of cream, egg yolks, mace, and mustard, and a topping of grated Parmesan or Cheshire cheese. Canadian Cheddar was also gaining popularity at that time and was likely used. Today, the dish is extremely popular in Canada, with Kraft Dinner being the leading packaged brand. One writer for *The Walrus* called it Canada's national dish, ahead of poutine. Canadians buy nearly a quarter of the 7 million boxes of Kraft Dinner sold worldwide each week.
In the United States, one theory holds that James Hemings brought the recipe from France after discovering it there, prompted by Thomas Jefferson's interest in extruded pasta. In 1802, Jefferson served "a pie called macaroni" at a state dinner, though the attending Reverend Manasseh Cutler did not care for it. A recipe titled "macaroni and cheese" appeared in Mary Randolph's 1824 cookbook *The Virginia House-Wife*, which called for just macaroni, cheese, and butter, layered and baked. Culinary historian Karen Hess called this the most influential cookbook of the 19th c
- origin
- Medieval England
- earliest_known_recipe
- 1769, Elizabeth Raffald's The Experienced English Housekeeper
- key_ingredients
- Macaroni, cheese (commonly cheddar), butter, cream
- notable_variants
- Kraft Dinner (Canada), Älplermagronen (Switzerland), macaroni pie (Scotland)
- associated_countries
- United Kingdom, Canada, United States, Switzerland
Lore & Background
A recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper. Raffald's recipe is for a bechamel sauce mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Eliza Acton's 1845 Modern Cookery in All Its Branches has a recipe 'Macaroni a la Reine', which directs the cook to dissolve cheese in cream with salt, Cayenne pepper, mace, and butter. The 1861 edition of Mrs. Beeton's Book of Household Management included two instances of 'Macaroni, as usually served with the Cheese Course'.
In the United States, one theory is that James Hemings brought the recipe to the United States after discovering it in France. The first boxed macaroni and cheese was Kraft Macaroni & Cheese Dinner, introduced in 1937 by Kraft Foods, which became an instant success and a staple in American pantries.
Reader's Guide
Macaroni and cheese holds significance as a comfort food with a long history spanning medieval England to modern global popularity. Its evolution from upper-class casseroles to a mass-market staple reflects broader social and economic changes. The dish became widely accessible through factory production of ingredients and the introduction of packaged mixes, most notably Kraft Macaroni & Cheese (Kraft Dinner in Canada) in 1937, which succeeded during the Great Depression and World War II rationing. In Canada, it is considered by some to be the national dish, with Canadians purchasing nearly 25% of the 7 million boxes of Kraft Dinner sold worldwide each week. Regional variations, such as Scotland's macaroni pie and Switzerland's Älplermagronen, demonstrate its adaptability. The dish remains a subject of culinary interest, with ongoing debates about its health aspects and chemical content.
Did You Know?
- The earliest known boxed macaroni and cheese was created by a salesman in St. Louis, Missouri, named Grant Leslie, who used rubber bands to attach processed cheese to boxes of pasta.
- During the Second World War, two boxes of Kraft Macaroni & Cheese could be obtained for one food rationing stamp.
- In Scotland, macaroni and cheese can often be found in pies, known as a macaroni pie.
- The 1824 cookbook The Virginia House-Wife by Mary Randolph had a recipe for macaroni and cheese with only three ingredients: macaroni, cheese, and butter.
Frequently Asked Questions
Who is Macaroni and cheese?
Macaroni and cheese is a comfort-food staple consisting of macaroni pasta smothered in a rich cheese sauce, typically cheddar-based. Though it's a beloved American dish, its lineage traces back to medieval English casseroles that paired pasta with cheese.
What are Macaroni and cheese's powers/role?
Its primary role is to deliver deep, savory comfort through a combination of butter, cream, and melted cheese clinging to every piece of pasta. It can be prepared either baked in a casserole dish or tossed together on the stovetop, and a boxed version became a household staple in the mid-1900s.
How does Macaroni and cheese's story end?
There is no definitive ending—mac and cheese remains a living, evolving dish with regional spin-offs like Switzerland's Älplermagronen, Scotland's macaroni pie, and Canada's Kraft Dinner. It continues to be a go-to meal across the UK, the US, and beyond.
Why is Macaroni and cheese important?
It holds a special place in American and broader Western food culture as the archetypal comfort food that bridges home cooking and convenience. Its earliest known printed recipe dates to Elizabeth Raffald's 1769 cookbook, The Experienced English Housekeeper, which called for a béchamel sauce mixed with macaroni.
What are Macaroni and cheese's key ingredients?
The core lineup is macaroni, cheese (cheddar being the most common), butter, and cream to build the sauce. Beyond those basics, cooks often layer in breadcrumbs, herbs, or extra cheeses for added texture and flavor.
More in American cuisine 1-24
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record