Classic Macaroni and Cheese Recipe

Macaroni and cheese has no single point of origin, and the dish cannot be assigned cleanly to one country or one cook. Pasta and cheese have been paired in European kitchens for centuries, with different shapes, cheeses, and methods appearing in different places. By the eighteenth century, baked pasta with cheese was familiar in parts of Europe, and a detailed recipe appeared in an English cookbook in 1769. Earlier preparations are recorded as well, though they do not all resemble the creamy casserole served in American homes today.

The word macaroni once covered a wider range of pasta than the short elbow shape most cooks reach for now. Eighteenth- and nineteenth-century recipes could call for dried pasta from Naples, long pieces, or locally available forms. Cheese might be layered with the pasta, tossed with butter and cream, or melted into a sauce. That flexibility helps explain the many regional and family versions that share the same basic idea of pasta with a savory cheese coating.

Thomas Jefferson is often placed at the center of the American story, but he did not invent macaroni and cheese. The Thomas Jefferson Foundation notes that pasta was already known in Great Britain and the American colonies, and that pasta baked with cheese was popular in France before Jefferson traveled there in 1784. Jefferson later recorded pasta-making instructions and kept a recipe for macaroni in his papers. The dish appeared at a White House state dinner in 1802, where a guest described it as a pie called macaroni.

That history also requires attention to cooks whose work was long left out of the story. James Hemings, who was enslaved by Jefferson, trained in French cooking in Paris and served as chef de cuisine at Jefferson's household there. Monticello's records suggest that Hemings likely learned to make macaroni and cheese and helped popularize it in America. The evidence does not support calling him the inventor, but it does show how the skill and labor of enslaved cooks shaped early American foodways and the menus of powerful households.

Cookbooks helped the dish move beyond elite tables. Mary Randolph's The Virginia Housewife, first published in 1824, included a macaroni preparation with cheese. An 1827 English cookbook described macaroni tossed with butter, Parmesan, and Gruyere or Swiss cheese, then browned under a heated iron salamander. As pasta, milk, butter, and factory-made cheese became easier to obtain, home cooks adapted the dish to their own budgets, ovens, and preferred cheeses.

Macaroni and cheese also became part of African American and Caribbean foodways, where baked versions are sometimes called macaroni pie. The National Museum of African American History and Culture describes the dish as embraced in both communities and notes that cooks use different cheeses and seasonings. Its place at family gatherings and holiday tables comes from living traditions passed through households, church and community cooking, and handwritten recipe collections. One origin story cannot account for the many cooks who made the dish their own.

The twentieth century added another chapter when packaged macaroni and cheese reached American grocery shelves. Smithsonian reporting dates Kraft's boxed version to 1937, during the Great Depression, when a low-cost meal that could be prepared quickly had obvious appeal. Rationing during the Second World War helped maintain its popularity. The boxed form became familiar across generations, while baked casseroles and stovetop sauces continued in home kitchens, restaurants, school cafeterias, and community cookbooks.

This recipe uses a stovetop cheese sauce built from a butter-and-flour roux, whole milk, sharp cheddar, and Parmesan. The flour gives the milk enough body to carry the cheese, while the cheddar provides the main savory flavor and Parmesan adds a salty, nutty edge. Paprika contributes gentle warmth and color. Cooking the sauce until it begins to thicken before adding the cheese helps the finished macaroni stay creamy once it reaches the baking dish.

Cook the macaroni until al dente so it can finish softening in the sauce and oven. Stir the drained pasta through the warm cheese mixture, add the optional breadcrumbs for a crisp surface, and bake until the edges are bubbling and the top is lightly golden. Let the dish cool briefly so the sauce can settle. A green salad, steamed broccoli, roasted green beans, or sautéed greens brings freshness beside the rich casserole. This version is a Handcrafted Curations interpretation of an American comfort-food tradition, with room for the family variations that have kept macaroni and cheese on the table.

Mealtime: Dinner

Type: Main Course

Cuisine: American

Dietary Preferences: Vegetarian

Cooking Time: Medium (30 minutes)

Difficulty Level: Easy

Seasonal Preference: All Year

Nutritional Information (per serving)

Calories: 350

Protein: 15g

Carbs: 45g

Fat: 15g

Fiber: 2g

Kid-Friendly: Yes

Ingredients

• 8 oz. macaroni pasta
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp paprika
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more to taste
• 1/4 cup breadcrumbs (optional)

Step by Step Instructions

1. Cook macaroni according to package instructions until al dente, then drain.
2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
3. Gradually add milk, whisking continuously until the mixture is smooth and starts to thicken.
4. Reduce heat to low and add cheddar and Parmesan cheeses, stirring until completely melted.
5. Season with paprika, salt, and pepper.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Transfer to a baking dish, sprinkle breadcrumbs on top if desired, and bake in a preheated oven at 350°F (175°C) for 20 minutes or until the top is golden brown.
8. Let it cool slightly before serving.

Variations and Serving Suggestions: Feel free to experiment with different cheese combinations or add-ins like cooked bacon, broccoli, or sautéed mushrooms. Serve with a side salad or steamed vegetables for a complete meal.