Macaroni and Cheese: From Royal Banquet to Boxed Comfort Food

Mac and cheese might feel like the ultimate American comfort food, but its story starts in European aristocratic kitchens before becoming a Great Depression survival staple.

From Italy to France to Virginia

The earliest known mac-and-cheese-style dish appears in 14th-century Italy, where pasta sheets were cut into squares, layered with grated cheese, and baked (source).

By the 18th century, a version of baked macaroni in a cheese sauce had made its way to France, where it caught the attention of none other than Thomas Jefferson during his time abroad.

Jefferson was so taken with the dish that he brought back pasta and a pasta machine to Monticello, along with a recipe for macaroni baked with Parmesan. It appeared on his dinner table often, served to guests like James Madison.

How it became American comfort food

In the early 1900s, macaroni and cheese was still considered a special occasion dish. That changed in 1937, when Kraft introduced a boxed dinner with dried pasta and a powdered cheese sauce mix.

It was cheap, quick, and fed a family during the financial struggles of the Great Depression. Sales exploded, and mac and cheese became a weeknight staple.

Then vs. now

• Then: Baked in a dish, often with breadcrumbs on top, and made with hard cheeses like Parmesan or cheddar.

• Now: Ranges from stovetop quick-prep boxed meals to upscale versions with Gruyère, lobster, and truffle oil.

Why baked mac and cheese still wins hearts

• Crispy, golden crust hiding a creamy, cheesy interior.

• Comfort factor through the roof.

• Easy to adapt — perfect plain or dressed up with extra ingredients.