Mac and Cheese

Mac and Cheese

Macaroni and cheese or “mac and cheese” is a simple casserole dish made out of macaroni cooked in cheese sauce. The humble origins of this simple dish started during the 14th century in England and it can be found in one of the oldest medieval cookbook called Liber de Coquina. In that book it states that this recipe was made using hand cut noodles sandwiched between a mixture of butter and cheese, it was initially called the Makerouns. In 1769 the recipe started to change and it is where the modern version comes from, on the recipe found in The Experienced English Housekeeper it uses a Béchamel sauce with cheddar cheese and sprinkled with Parmesan then baked until bubbly and golden.

There are a lot of variations on how this dish is cooked and presented but what’s common between different versions is that the sauce is made out of milk mixed with flour then flavoured with cheese. This dish is so popular that there are a lot of commercial ready-made mixes available in supermarkets, it is also common on restaurants where it is served as a side dish that accompanies main meals such as steaks and chicken that is why very few now make this at home and just rely on the ready-made mixes. Like me I also use to buy read made mixes but sometimes nothing beats the real one that is why today we are making it from scratch and we will use a very simple recipe you don’t even need to bake it.

Mac and Cheese
Prep time
Cook time
Total time
  • 400 g macaroni
  • 75 g butter
  • ¼ cup plain flour
  • 3 cups milk
  • 2 cups grated tasty/sharp cheddar cheese
  • ½ cup parmesan cheese, grated
  • salt
  1. Cook macaroni according to packet instructions
  2. In a large pot melt butter in a medium heat then add the flour, cook until it forms into a roux.
  3. Gently add milk while stirring. Add the cheddar cheese and parmesan cheese then continue to mix until it’s all melted and smooth in texture.
  4. Add the macaroni then stir well to coat evenly, if mixture is quite dry to your preference add more milk. Season with salt if needed then turn heat off and serve while hot.


Mac and Cheese Wide


14 Responses

  1. Thanks really interesting Raymund about the history of this dish – thanks for sharing.

  2. It looks super duper delicious… It is still one of my fave English/American dishes!!!

  3. Maureen | Orgasmic Chef says:

    When I moved to Australia I learned that it’s ‘macaroni cheese’. I remember visiting the Culinary Institute of New York’s restaurant for lunch one day and I chose their macaroni and cheese and it was the most delicious thing I’d eaten in ages.

  4. suituapui says:

    My daughter’s favourite. Happy 2015 to you and your loved ones. Cheers!

  5. Juliana says:

    Happy New Year Raymund…I have not had mac and cheese for ages…yours look fabulous…simple and delicious!
    Have a wonderful week ahead 🙂

  6. mjskit says:

    Happy 2015 Raymund! Hope you had a wonderful holiday! Just went through your noodle week and now I’m dying for some noodle soup!!! Of course I wouldn’t turn down this mac n cheese! A great looking bowl of goodness!

  7. Betty says:

    Mac and cheese is my grandson’s favorite and I always make it for him when he visits. This one looks really good and easy too! 🙂

  8. I have a confession to make, I have never eaten Mac & Cheese. Guess I will have to have a crack at it, seems most of the world dig it, I must be missing out on something right?!

    • Raymund says:

      Yes you are missing on something but not that much, Mac and Cheese is good but there are also better dishes out there that you already had tried.
      I love it but wont sell my soul for it 🙂

  9. kiwidutch says:

    A really good recipe that the pasta monsters in my family will heartily approve of.
    Another recipe to add to my favourites, Thanks!

  10. Caroline says:

    I’m a sucker for mac and cheese. Yours sounds great!!

  11. lalaine says:

    My favorite comfort food. I make mac and cheese at least 2 to 3x a week (shamefully, most of the time I use “the blue box”) and I like to add crisp bacon and caramelized just to amp up the indulgence. Yummy!

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