That dish migrated to England over the course of a century and is mentioned in the Forme of Cury (1390), the oldest English cookbook. A recipe of a more lasagna-like dish, made from noodles and cheese, was mentioned in the 13th Century Italian and French co-authored cookbook, Liber de Coquina. Given the connection between what is now Northern Italy, Switzerland and France, there is little reason to doubt the Italian dish became a favourite of this Alpine nation.Īs for our love of macaroni and cheese in North America, we can likely credit the British. The Swiss have a dish called Älplermagronen, made from a macaroni-like pasta, cream and Gruyere cheese. Beeton’s Book of Household Management credits Naples for the recipe (a cheese-less version) featured in the book, there is other evidence to suggest the dish has more central and northern Italian roots, spreading north through Italy and across the alps thanks to Catherine of Medici. Although the classic Victorian cookbook Mrs. While the word "macaroni" can be traced back to the Greek (colonizers of Naples) word macaria, used to describe a dish made from a barley flour-based pasta, there is little additional evidence to suggest the tube-like pasta we associate with the dish originated in Naples. Parmesan is not an Alpine cheese, but it’s inclusion in historical recipes suggests it should be included in the study.Īs for our love of macaroni and cheese in North America, we can likely credit the British. With strong evidence to suggest the dish has Alpine roots, I’ve decided to test mine using cheddar, Gruyere and Parmesan. Saltwire foodie Mark DeWolf says both baked and stovetop macaroni and cheese recipes are equally satisfying. Yet, while we undoubtedly popularized a cheddar-based dish, a little online research suggests the origins of the dish are Italian or Swiss (although historically the parts of each country have been one at times). Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.Magical orange powder aside, I asked myself whether the actual choice of cheese was at the core of a great macaroni and cheese? Or is it the cooking method? Does the pasta make a difference? Should I add items like bacon or lobster?īy most North American accounts, cheddar is the essential ingredient of macaroni and cheese. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes.
(If you plan to top the mac ‘n’ cheese with panko and bake it, heat the oven to 400☏ and arrange a rack in the middle.) Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water set aside. 1Bring a large pot of heavily salted water to a boil over high heat.Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. 4Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.(It will get very thick when you first add the milk, then thin out.) 3While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth.Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. 2In a large, heavy-bottomed saucepan, melt the butter over medium heat.
1Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.