The history of Mac-N-Cheese is a fascinating journey with roots in Italian and British medieval periods to the Second World War.
The humble beginning of the beloved dish began by combining cheese and pasta in casserole dishes.
In 1769 Elizabeth Raffald propagated the first recipe of mixed macaroni mixed with cheddar cheese topped with parmesan.
Here comes Jefferson, while in Paris trying his best to get money from the French for his revolution. discovers the cheesy pasta casserole. So much so that he imports the dish to his Monticello kitchen.
So much enamored with the dish, that he served “a pie called macaroni” at a state dinner in 1802.
This helped the upper echelons of society to praise the fashionable dish.
In 1824 Mary Randolph a prominent figure in the southern culinary world introduced a simplified version of macaroni and cheese.
But it was not until the Second World War that drastic eating changes in American society. Rationing and industrialization did promote boxed macaroni and cheese, as opposed to fresh dairy products and perishables.
As a result, this package of comfort food became a staple forming households throughout the war years. A fad still well alive today.
