Macaroni and cheese

Historical Origins and Development

The origins of macaroni and cheese trace back to cheese and pasta casseroles in medieval England, establishing its early European roots. A significant milestone was the publication of a recipe in Elizabeth Raffald's 1769 cookbook, 'The Experienced English Housekeeper', which described a dish of macaroni with a béchamel sauce, sprinkled with Parmesan and baked. This recipe exemplifies the dish's upper-class associations during that era, a theme echoed in other early English cookbooks like Eliza Acton's 'Modern Cookery' (1845) and Mrs. Beeton's 'Book of Household Management' (1861). The dish's transition across the Atlantic led to its establishment and evolution in North America, where it eventually became a staple in home cooking.

In the United States, one theory suggests the recipe was introduced by James Hemings, influenced by Thomas Jefferson's interest in pasta. Jefferson notably served 'a pie called macaroni' at a state dinner in 1802. The first American recipe titled 'macaroni and cheese' appeared in Mary Randolph's influential 1824 cookbook, 'The Virginia House-Wife', featuring a simple layered preparation of macaroni, cheese, and butter. As the 19th century progressed, the advent of factory-produced ingredients like pasta and cheese made the dish more affordable and accessible to a broader public, gradually diminishing its exclusive upper-class appeal and paving the way for its status as a common household meal.

Arrival and Popularity in Canada

Macaroni and cheese was brought to Canada by British immigrants in the 19th century, with recipes documented in Canadian cookbooks as early as 1845. These early versions, such as one from 'Modern Practical Cookery', sometimes included refined touches like a puff pastry lining, indicating its initial association with more elaborate dining. The concurrent rise in popularity of Canadian Cheddar cheese provided a key local ingredient that would become central to the dish's Canadian identity. Over time, macaroni and cheese shed its formal trappings to become a deeply ingrained comfort food in contemporary Canadian households.

Its modern popularity is perhaps best symbolized by the phenomenal success of Kraft Dinner, known colloquially as KD. Introduced in 1937 with the promise of making 'a meal for four in nine minutes', the boxed mix found immediate favour during the economic hardships of the Great Depression and the rationing of the Second World War. Canadians purchase nearly 25 percent of the 7 million boxes of Kraft Dinner sold globally each week, a statistic that underscores its cultural penetration. Food writer Sasha Chapman, writing in The Walrus, has even posited it as Canada's national dish, ahead of poutine, highlighting its unique place in the country's food landscape.

Core Ingredients and Cooking Methods

The fundamental components of macaroni and cheese are simple: pasta, cheese, and a liquid base to create a sauce. Elbow macaroni is the traditional pasta shape, though other short pasta like penne or ziti can be used. The cheese sauce is most often a Mornay sauce, which begins with a roux made from butter and flour used to thicken milk. Cheddar cheese is the most common choice for its sharp flavour and good melting properties, but many recipes advocate for a blend of cheeses. Combining cheeses like Gruyère for flavour and mozzarella for stretch is a popular technique to achieve a complex, creamy result.

There are two primary methods for preparing the dish. The stovetop method involves cooking the pasta and cheese sauce separately before combining them in a saucepan, resulting in a quicker, creamier dish often made from packaged mixes. The baked casserole method involves transferring the sauced pasta to a dish, often topping it with breadcrumbs or more cheese, and baking it until golden and bubbly. This method creates a contrasting texture between a creamy interior and a crisp topping. A key tip for baked versions is to cool the cooked pasta slightly and toss it with a little butter before adding the sauce, which helps prevent the pasta from absorbing too much liquid and becoming bloated during baking.

Common Variations and Adaptations

While the classic version remains beloved, numerous variations on macaroni and cheese exist. Cheese choices can extend beyond cheddar to include Gruyère, Parmesan, Gouda, Havarti, Jarlsberg, or Emmental, often used in combination. The dish can be adapted for different presentations, such as being deep-fried into bite-sized portions commonly found at fairs, or incorporated into a pastry shell to create a macaroni pie, a popular item in Scotland. In Switzerland, a traditional analogue called Älplermagronen (Alpine herder's macaroni) combines macaroni with cream, cheese, roasted onions, and sometimes potatoes or bacon, typically served with apple sauce.

Modern home recipes frequently include add-ins to enhance flavour and texture. Common additions include cooked bacon or ham, sautéed vegetables like broccoli or peas, lobster or crab meat for a luxurious twist, or spices such as mustard powder or cayenne pepper for heat. The topping also varies, with buttery breadcrumbs being a classic choice, though some recipes opt for a layer of additional shredded cheese that forms a golden crust. These adaptations allow the dish to be tailored from a simple family supper to a centrepiece for holiday meals like Thanksgiving and Christmas.

Packaged and Prepared Products

The commercial production of macaroni and cheese revolutionized its consumption. The earliest known boxed mix was pioneered by salesman Grant Leslie in St. Louis, who attached Kraft processed cheese to pasta boxes. Kraft Foods formally launched Kraft Mac & Cheese, known as Kraft Dinner in Canada, in 1937. Its convenience and low cost ensured its success, especially during periods of economic strain. Today, the market for prepared macaroni and cheese is vast, including not just boxed mixes requiring the addition of milk and butter, but also frozen ready-to-bake trays, canned versions, and microwavable single-serve containers.

Numerous brands produce these convenience products, including Stouffer's, Cracker Barrel, and Bellisio Foods. A novelty product found in some delis is 'macaroni and cheese loaf', a processed meat product containing bits of macaroni and cheese. While these packaged options offer speed and consistency, they are often higher in carbohydrates, sodium, and fat compared to homemade versions. However, they remain a pantry staple for many due to their affordability and the nostalgic comfort they provide, solidifying macaroni and cheese's status as an accessible meal for generations.

Culinary Techniques and Recipe Tips

Creating an exemplary homemade macaroni and cheese involves several key techniques. Starting a sauce with a roux (cooked butter and flour) is crucial for a stable, lump-free base that properly thickens the milk. To avoid lumps, the milk should be added slowly while stirring constantly, and a whisk can be used to smooth out any remaining bumps. Using freshly grated cheese is highly recommended over pre-shredded varieties, as the latter often contain anti-caking agents that can lead to a grainy or less smooth sauce. Ensuring the sauce is plentiful is important for a creamy result, as too little sauce can be absorbed by the pasta during baking, leaving a dry casserole.

For baked preparations, managing the pasta is essential. As noted in updated recipes tested in 2022, allowing the cooked macaroni to cool slightly and coating it lightly with butter before combining it with the sauce helps create a barrier. This prevents the hot pasta from absorbing too much of the sauce during the baking process, which can result in overcooked, bloated pasta and a less creamy final dish. Many contemporary recipes, including contest-winning versions from 2026, emphasize a combination of cheeses both melted into the sauce and layered in the dish, along with a complementary crunchy topping, to achieve a balance of textures and deep cheese flavour.

Storage and Make-Ahead Advice

Unlike many macaroni and cheese recipes that do not store well, a well-constructed version with ample sauce can be successfully prepared in advance. The recommended method is to assemble the dish by combining the cooled pasta with the cheese sauce, transferring it to a baking dish, and adding the breadcrumb topping if using. The unbaked casserole can then be cooled completely, covered, and refrigerated. When properly prepared with enough sauce, it can be kept in the refrigerator for three to five days before baking, as the sufficient sauce prevents the pasta from drying out.

Macaroni and cheese also freezes well for longer storage. To freeze, assemble the dish completely but do not bake it. Wrap it tightly and freeze. When ready to serve, it should be thawed in the refrigerator before baking. Baking times from refrigerated or thawed states will be longer than for a freshly assembled room-temperature dish, often requiring additional covered baking time to ensure it is heated through before browning the top. This make-ahead flexibility makes it a practical choice for preparing for holidays, potlucks, or busy weeknights.

Questions about Macaroni and cheese

Is macaroni and cheese considered a Canadian national dish?

While not officially designated, macaroni and cheese, particularly in its Kraft Dinner form, holds a strong claim to being a Canadian culinary icon. Food writer Sasha Chapman, in The Walrus, argued it could be considered Canada's national dish, even ahead of poutine. This is supported by consumption data, as Canadians purchase nearly 25 percent of all Kraft Dinner boxes sold worldwide each week. Its affordability, convenience, and nostalgic value have cemented its status as a ubiquitous comfort food across the country.

What is the difference between stovetop and baked macaroni and cheese?

Stovetop macaroni and cheese is prepared entirely in a saucepan, where cooked pasta is combined with a cheese sauce and served immediately, resulting in a creamier texture. Baked macaroni and cheese involves transferring the sauced pasta to a casserole dish, often adding a topping like breadcrumbs or extra cheese, and baking it in an oven. Baking creates a contrasting texture with a hot, creamy interior and a golden, crisp top. The baked method is more traditional for holiday meals, while the stovetop version is quicker for everyday preparation.

What cheeses work best for homemade macaroni and cheese?

Cheddar cheese is the most traditional and popular choice for its sharp flavour and excellent melting qualities. For a more complex flavour and texture, many recipes recommend a combination of cheeses. Gruyère is prized for its superior flavour and creamy melt, while mozzarella adds a desirable stretchy quality. Other excellent melting cheeses include Gouda, Havarti, Jarlsberg, Emmental, and Colby. A key tip is to use freshly grated cheese from a block, as pre-shredded cheese often contains additives that can make the sauce grainy.

Can you make macaroni and cheese ahead of time?

Yes, many robust recipes are suitable for making ahead, which is ideal for entertaining. The best method is to cook the pasta and prepare the cheese sauce, combine them, and place the mixture in a baking dish with any topping. The assembled but unbaked casserole should then be cooled completely before being covered and refrigerated for up to three to five days, provided the recipe has enough sauce. When ready to serve, bake it from the refrigerated state, allowing extra time for it to heat through before browning the top. It can also be frozen for longer storage.

What is Kraft Dinner's history in Canada?

Kraft Dinner, known as KD, was first introduced by Kraft Foods in 1937 with the slogan 'make a meal for four in nine minutes'. It was an immediate success in both the United States and Canada, offering an affordable and convenient meal option during the Great Depression. Its popularity grew further during the Second World War due to rationing, as two boxes could be obtained for one food rationing stamp. In Canada, it evolved beyond a budget food into a cultural phenomenon, with extremely high per capita consumption making it a staple in pantries across the nation.

How do you prevent a macaroni and cheese sauce from being lumpy?

To prevent lumps in the cheese sauce, start by making a roux with equal parts melted butter and flour, cooking it for a minute or two. The crucial step is to add the milk slowly, in a steady stream, while stirring the roux constantly with a wooden spoon or whisk. Continuing to stir as the milk heats and thickens helps ensure a smooth consistency. If any small lumps do form, switching to a whisk and vigorously stirring usually eliminates them. Ensuring the milk is cold or at room temperature when added can also help compared to adding hot milk.

Sources: Wikipedia and current public reporting, checked by the Novello Desserts desk. Last updated 2026-10-20.