United StatesTraditional

Macaroni and Cheese

A comforting baked dish consisting of macaroni pasta coated in a rich, creamy cheese sauce, often topped with breadcrumbs.

40 minIntermediate6 servings

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Origin & history

While pasta and cheese combinations existed in Europe, the modern American baked macaroni and cheese was popularized in the 19th century. Thomas Jefferson is often credited with introducing the dish to the U.S. after encountering it in Europe, and it became a staple of Southern and comfort food traditions.

Ingredients

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Pasta

Sauce

The method

Step by step

2 steps

01
Prepare the Roux and Sauce
15 min
Melt butter in a saucepan and whisk in the flour, cooking for 2 minutes to create a roux. Gradually whisk in the milk until smooth and thickened. Remove from heat and stir in the grated cheese until melted and smooth.
Grate your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
02
Combine and Bake
25 min
Cook the macaroni until al dente, drain, and combine with the cheese sauce. Transfer to a baking dish and bake at 375°F (190°C) until the top is golden and bubbly.
Add a layer of breadcrumbs on top for extra texture.

Chef tips

— Use a mix of cheeses like cheddar and Monterey Jack for better meltability.

Common mistakes

— Using pre-shredded cheese
— Overcooking the pasta before baking

Substitutions

Sharp cheddar → GruyèreAdds a nutty, sophisticated flavor profile.

Storage & serving

Refrigerate in an airtight container for up to 4 days.

Serve warm as a main or side dish.

Food safety

Ensure the sauce is heated thoroughly to prevent bacterial growth in dairy.

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