The History Behind This Recipe
While pasta with cheese sauce dates to medieval Europe, the dish became distinctly American in the 19th century — Thomas Jefferson is famously credited with bringing a macaroni-and-cheese recipe back from Italy and serving it at the White House in the 1800s. It became a working-class staple during the Great Depression thanks to Kraft’s boxed macaroni and cheese, launched in 1937, which made the dish affordable and instant. Today, homemade mac and cheese represents ultimate American comfort food, showing up at everything from Sunday dinners to Thanksgiving tables in the South.
Ingredients (4 servings)
- 2 cups (200g) elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 tsp mustard powder
- Salt & pepper
Instructions
- Boil macaroni until al dente; drain.
- Melt butter in a pot, whisk in flour, cook 1 minute.
- Slowly whisk in milk, stirring until thickened (5 min).
- Remove from heat, stir in cheese, mustard powder, salt, pepper.
- Combine with macaroni. Optional: bake at 375°F (190°C) for 15 min with extra cheese on top.
Tips & Variations
- Add crumbled bacon or breadcrumbs on top before baking for extra texture.
- A mix of sharp cheddar and gruyère deepens the flavor.
- Mustard powder is the secret ingredient — it enhances the cheese flavor without tasting like mustard.
