Macaroni and cheese is an English dish traditionally made as a casserole baked in the oven. Inspired by a macaroni dish during a trip to Paris, President Thomas Jefferson served “a pie called macaroni” in 1802. Then in 1824 a recipe for macaroni and cheese was published in the cookbook The Virginia Housewife by Mary Randolph. Believed to be the most influential cookbook of the 19th century, it was instrumental in spreading the recipe across the country. Over time, variations appeared, including the addition of meat, vegetables, and breadcrumbs. Cooking techniques for the dish also have evolved over time, with stove-top and microwavable methods now used as alternatives to baking.
Recipe Servings: 6
Ingredients
- 1½ lbs elbow macaroni
- 7 cups sharp cheddar cheese, grated and divided
- 2 cups half and half (milk can be substituted)
- 1 cup butter, melted, plus a little extra to grease pan
- Salt, to taste
- Ground black pepper, to taste
- 1 cup dry breadcrumbs
Directions
- Preheat the oven to 400°F.
- Grease an ovenproof baking dish using a bit of the melted butter.
- Cook the macaroni in boiling, salted water until just tender. Drain, rinse under cold water, and drain again.
- Add 5½ cups of cheese and gently mix.
- Add butter, half and half, salt, and pepper. Mix thoroughly.
- Transfer the mixture to the prepared baking dish.
- Top the macaroni with the remaining cheese and then with the breadcrumbs.
- Bake the dish for about 20 minutes, or until the cheese is melted and the top is golden.
- Serve hot.
Notes
One onion, minced, can be sautéed in the melted butter.
Up to 1 tablespoon of paprika may be added to the milk or sprinkled over the top.
Breadcrumbs may be omitted.
Gruyere, Gouda, Parmesan, or another sharp cheese may be substituted for all or part of the cheddar.
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