One of America's favorite comfort foods has a surprising Italian history stretching back more than 600 years. Long before macaroni and cheese became a staple of American kitchens, medieval Italians were already celebrating the delicious combination of pasta and cheese.
The story emerges from an article published on October 14, 2026, in the Italian newspaper La Repubblica, written by Martina Liverani. Drawing on research by American food historian Karima Moyer-Nocchi, the article traces the dish's evolution from medieval Italy to modern America.
In Giovanni Boccaccio's 14th-century masterpiece, the Decameron, the imaginary land of Bengodi features a mountain of grated Parmesan cheese where macaroni and ravioli are prepared in extraordinary abundance. Medieval Italian cookbooks also described pasta generously covered with cheese.
This Italian culinary tradition eventually traveled through Europe and across the Atlantic. Thomas Jefferson developed an enthusiasm for pasta during his European travels between 1784 and 1789, although historical evidence shows that macaroni dishes had reached colonial America before him.
African American cooks subsequently played a fundamental role in transforming macaroni and cheese into an enduring American favorite, particularly in Southern cuisine.
In 1937, Kraft introduced its packaged version during the Great Depression, offering four servings for just 19 cents.
Today, mac and cheese represents a wonderful example of cultural exchange between Italy and the United States. Its evolution demonstrates how Italian culinary traditions helped shape American food culture, creating dishes that generations of Americans have embraced as their own.
