Macaroni and Cheese

The American story

Macaroni and cheese was not invented in America, but it was transformed there. Thomas Jefferson encountered it in Europe and had a pasta machine sent from France; macaroni and cheese appeared at a White House dinner in 1802. But it was the industrial food era that made it American: Kraft introduced its dried box version in 1937 during the Depression — 9 cents per box, serving 4, and a hit. 50 million boxes sold in the first year.

Homemade béchamel version

The from-scratch method: make a roux of butter and flour, add warm milk to create a smooth white sauce, season with mustard powder (a key flavour note that cuts richness), add handfuls of sharp cheddar off the heat, fold in cooked macaroni. The mustard is almost never omitted by experienced cooks — it is the flavour that distinguishes good mac and cheese from bland.

The baked vs. stovetop divide

Baked mac and cheese is poured into a dish, topped with breadcrumbs, and baked until golden — the Southern American church-supper version, drier and slightly firmer. Stovetop mac and cheese keeps the sauce loose and creamy — the Northern American version. Each camp is loyal.

Velveeta and processed cheese

Many celebrated American mac and cheese recipes use processed cheese (Velveeta, American slices) because the emulsifying salts in processed cheese prevent the sauce from breaking (turning greasy and grainy). Pure sharp cheddar requires careful temperature control; processed cheese is foolproof.