Mac

Mac and cheese, a baked or stovetop casserole of pasta enveloped in a cheese sauce, has roots in 14th-century Italian cookbooks and was popularized in America by Thomas Jefferson. The dish’s foundation is simple: elbow macaroni and a béchamel-based sauce, typically made with cheddar. A great version is defined by its texture—perfectly al dente pasta suspended in a creamy, velvety sauce that clings to every piece, never grainy or greasy. A golden, crispy breadcrumb or cheese crust from baking is a hallmark of excellence, as is a balance of sharp, salty, and rich flavors.

Regional variations are vast. In the American South, it is often baked with eggs and evaporated milk for a custard-like consistency. The Midwest favors a stovetop style with Velveeta for ultra-creaminess. Lobster mac and cheese, a luxury variation, is common in New England. In Leipzig, Germany, a version is available at McDonald’s, as noted by creator sandrino, who highlights its availability as a fast-food adaptation. The United Kingdom offers a similar dish called “macaroni cheese,” often topped with breadcrumbs and served as a main course.