Macaroni and cheese has medieval Italian origins

Research by culinary historian Karima Moyer-Nocchi suggests that macaroni and cheese, widely considered a quintessential American comfort food, has deep Italian roots dating back to the medieval period.

In his 14th-century literary work, the Decameron, Giovanni Boccaccio described a mythical land where macaroni and ravioli were cooked and rolled down a mountain of grated cheese. This imagery aligns with medieval culinary practices, such as those found in the Liber de Coquina, which instructed cooks to finish pasta dishes with generous amounts of grated cheese.

While popular myths often attribute the dish to Thomas Jefferson or his chef James Hemings, Moyer-Nocchi’s work, ‘The Epic History of Macaroni and Cheese’, traces the evolution of the pairing from ancient Rome through the American colonies. The research also notes that the term ‘mac’ historically referred to pasta in general rather than a specific shape.