Mac and cheese's origins trace back to medieval Italy, where the first known recipe combining pasta and cheese appeared in the 13th-century Italian cookbook "Liber de Coquina." The dish evolved over centuries across Europe. The version known today in America was popularized by James Hemings, an enslaved Black chef trained in French cooking techniques by Thomas Jefferson, who perfected the recipe in the late 18th century. While Thomas Jefferson helped popularize mac and cheese in the United States by serving it to guests and bringing back a pasta machine, he did not invent the dish. The first American published recipe appeared in Mary Randolph's 1824 cookbook "The Virginia Housewife".
Origins in Italy
The earliest recorded recipe resembling mac and cheese dates back to the 13th century in Italy's "Liber de Coquina," involving pasta sheets with grated cheese, likely Parmesan.
Popularization in America
James Hemings, an enslaved man of Thomas Jefferson trained in France, adapted and perfected macaroni and cheese ("macaroni pie") in America. Jefferson brought pasta and a pasta machine from Europe but did not invent the dish himself.
Early American Recipe
Mary Randolph published a recipe for macaroni and cheese in 1824, making it a staple in American cuisine. Her recipe combined macaroni, cheese, and butter baked in an oven.
Thus, mac and cheese developed through historical European influences and American adaptations, with James Hemings playing a crucial role in bringing the dish's culinary tradition to the U.S. and perfecting it.
