The first recipe recorded for macaroni and cheese is in an English cookbook from the 14th century. However, it was not the type of macaroni and cheese we think of today. Instead, it was referred to as “makerouns,” which was hand-cut pasta served with cheese. Until the 1700s, this style of macaroni and cheese was considered to be an upper class dish and only eaten by the rich (“History”). The cost of hand-cut pasta disallowed any middle class or lower class person from enjoying this dish. In the late 1700’s, Thomas Jefferson encountered pasta in Italy. He drew pictures of the pasta and wrote detailed notes on how to make it throughout his trip. Upon returning to the United States, he ordered a pasta machine from Italy, so he could have the dish here in the United States. He introduced his discovery to others at a state dinner in 1802, where he served macaroni pie (“History”). 

Early forms of macaroni and cheese were expensive to make. Each noodle had to be handmade, and it took many hours to make enough to feed a family. This changed with the invention of the Marseilles Purifier in 1884, a steam-powered, hydraulic pasta press, and improved access to semolina flour, which allowed pasta production to skyrocket (Rhodes). Waves of Italian immigration in the late nineteenth century increased demand for pasta in America. Soon, factories began to produce pasta to satisfy the high demand. Because of this, pasta became readily available and less expensive. Cheese making factories also developed during this time (“History”). The increasing availability of pasta and cheese transformed macaroni and cheese from an upper-class dish to a family dinner. The meal became easily accessible, and the recipe spread all over the country in a matter of years.

Macaroni and Cheese is a simple dish to make. One of the first recipes that appeared in print was in the cookbook “The Virginia Housewife” written by Mary Randolph. Her recipe only includes three ingredients: macaroni, cheese, and butter. The cooked macaroni is covered in butter and cheese and baked in a 400-degree oven (Sennebogen).

In 1937, Kraft foods introduced a boxed form of macaroni and cheese. At nineteen cents a box, Kraft offered a family of four an affordable and easy to prepare dinner during the Great Depression, and due to the rationing efforts during World War II, Kraft became more and more popular (Rhodes). The boxed macaroni and cheese only required water and minimal amounts of milk and butter. The macaroni and cheese that provided thousands of families’ food throughout World War II is even simpler. The macaroni is cooked in the same fashion, but instead of adding real cheese to the noodles, a powder-based sauce is added along with milk and water. The mixture is stirred into the noodles and then eaten. Because this recipe does not call for any fresh product, this meal was perfect during the ration period. When meat, dairy, and fresh produce were in short supply, a family could rely on a Kraft dinner to satisfy their hunger.

Today, macaroni and cheese is one of the most common meals in the United States. Although the original recipe is still popular, chefs are trying to come up with new and innovative ways to serve this traditional dish. They are adding a variety of vegetables and cheeses to change the appearance, taste, and smell of the once simple meal. The simplest, and most commonly used recipe consists of elbow macaroni, butter, cream, and cheese. However, restaurants are adding their own spin on the classic dish. Some places, like S’Mac, a new trendy restaurant in New York, add brie, figs, rosemary and mushrooms into the traditional cheddar cheese sauce.

Lexicographer: Maggie Cropp, Mercer University