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. 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.
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). 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.
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