Mac and Cheese, The Centuries-Old Comfort Classic

Creamy, cheesy, and yummy Mac and Cheese is the ultimate comfort food. Few dishes are as universally loved as this one. Did you know that the adaptable Mac and Cheese boasts a history that stretches back centuries? European aristocrats once dined on this simple dish, which later found its way into American kitchens. Here’s how this humble combination of pasta and cheese became a comfort food icon.

*This post contains affiliate links. As an Amazon Associate, I may earn a commission at no cost to you. Learn more.*

Cheesy European Beginnings

Macaroni and cheese originated in medieval Europe. Cookbooks from the 13th and 14th centuries, such as The Forme of Cury manuscript, include pasta recipes. One such recipe calls for boiling pasta sheets and layering them with grated cheese. Today, you can recreate this rustic style with a good cast-iron baking dish.

During the Renaissance, Italian cooks perfected pasta-making techniques. Dishes combining pasta with rich cheeses like Parmesan became popular among the elite. Pasta pies baked with cheese may have been the precursor to what we now know as lasagna and macaroni and cheese. 

Thomas Jefferson, The Mac and Cheese Founding Father

Thomas Jefferson not only gave us America but also Mac and Cheese. During his travels to France and Italy in the late 18th century, Jefferson ate delicious cheesy pasta dishes. He was so enamored that he imported a pasta-making machine to the U.S. and served macaroni pie at a state dinner in 1802. If you’re inspired, a modern pasta maker can help you roll out your own noodles just like he envisioned

James Hemings, a slave trained in French cuisine, may have adapted the dish in Jefferson’s kitchen. Jefferson’s taste for “macaroni” helped introduce it to American palates.

Macaroni and Cheese from Jefferson’s Kitchen (18th–Early 19th Century Style)

Historical Notes

1. Jefferson first served macaroni pie at a state dinner in 1802, marking one of the earliest appearances of macaroni and cheese in American fine dining.
2. Europeans used Parmesan; later, Southern cooks replaced it with more local cheeses like cheddar.
3. Early 19th-century recipes called for eggs in the sauce, which favored custard-like baked pasta dishes.

Ingredients (serves 4–6)

• ½ pound macaroni (tube-shaped pasta was imported from Italy; Jefferson called it “maccaroni”)
• 4 tablespoons butter (divided)
• 2 cups whole milk (historically, milk was unpasteurized)
• 2 cups grated cheese. Use a mix of Parmesan and sharp cheddar for authenticity. Jefferson loved Italian Parmesan.
• 2 egg yolks, lightly beaten
• Salt and pepper, to taste

Instructions

1. Boil the macaroni in salted water until tender, about 8–10 minutes. 
2. Drain well.
3. In a saucepan, heat the milk with two tablespoons of butter until warm but not boiling. Stir in half the cheese until melted.
4. Whisk in the egg yolks to thicken the sauce slightly. This was an old-world technique before modern roux sauces became common.
5. Grease a baking dish with butter. Layer the macaroni and cheese sauce, finishing with a topping of the remaining cheese and butter.
6. Bake at 350°F (175°C) for about 25–30 minutes, until bubbling and golden on top.
7. Slice into squares or spoon out, much like Jefferson’s “macaroni pie.”

Mac and Cheese In Southern Cooking

As pasta and cheese became more widely available. Mac and Cheese enjoyed a shift from an elite dish to a comfort food for the masses. Its inclusion in Mary Randolph’s 1824 cookbook, The Virginia Housewife, solidified its role in American home cooking.

Macaroni with milk, butter, and cheese baked in casseroles became a popular dish, especially in the American South, where it was a staple at Sunday dinners and potlucks.

The Food That Sustained The Great Depression

Kraft forever changed comfort food in 1937 when it launched its boxed macaroni and cheese. At a time when families were struggling through the Great Depression, this pasta and cheese powder mix provided a warm, inexpensive dinner that stretched every dollar to its limit.

The dish’s popularity exploded again during World War II, when rationing made fresh dairy scarce, and boxed mac and cheese became a reliable, affordable meal. It’s remained a pantry staple ever since, shaping childhood nostalgia for generations of Americans.

Modern Comfort Food Artistry

Mac and cheese is now a staple at gourmet restaurants. Modern chefs are innovating with an arsenal of artisanal cheeses. Flavors like lobster, truffle oil, or spicy chilies are on many menus. Additionally, in line with the trend, there are vegan alternatives, such as cashew or sweet potato sauces. Mac and Cheese endures as the ultimate comfort food. The dish embodies a unique mix of history, nostalgia, and adaptability. Try adding a drizzle of black truffle oil or sourcing artisanal cheeses to bring restaurant flair into your kitchen.

Why We Will Always Love Mac and Cheese

Comfort appeal extraordinaire! Mac and cheese’s enduring popularity lies in its simplicity: pasta + cheese = happiness. We can now pause to consider that in every creamy bite lies a rich history that spans through medieval cookbooks, presidential dining rooms, Southern kitchens, and supermarket shelves. It’s a dish that connects cultures and generations, and it’s as homey and timeless as they come.