DISH RESEARCH · Main dish
Macaroni and cheese
Also known as: Macaroni & cheese, homemade, cooked unfilled pasta, homemade cheese sauce, macaroni and cheese (prepared), Macaroni and cheese dinner with dry sauce mix, boxed, uncooked, Macaroni and cheese loaf, chicken, pork and beef, MACARONI AND CHEESE MIX, macaroni and cheese mix (cooked, frozen), macaroni and cheese mix (dried), Macaroni and cheese, box mix with cheese sauce, prepared, Macaroni and cheese, box mix with cheese sauce, unprepared, Macaroni and Cheese, canned entree, Macaroni and Cheese, canned, microwavable, Macaroni and cheese, dry mix, prepared with 2% milk and 80% stick margarine from dry mix, Macaroni and cheese, frozen entree, Macaroni cheese, homemade, Macaroni or noodles with cheese, Macaroni or noodles with cheese and chicken or turkey, Macaroni or noodles with cheese and egg, Macaroni or noodles with cheese and frankfurters or hot dogs, Macaroni or noodles with cheese, canned, Macaroni or noodles with cheese, microwaveable, unprepared, Macaroni or noodles with cheese, whole grain, Macaroni or noodles, creamed, with cheese, Macaroni or noodles, creamed, with cheese and tuna
Jamie Oliver’s macaroni cheese coats pasta in melted Parmesan, mascarpone and fontina or Taleggio, with marjoram or oregano. Buffalo mozzarella, extra Parmesan and nutmeg top the dish before a golden, crisp bake-and-grill finish.
About Macaroni and cheese
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Jamie Oliver’s macaroni cheese uses Parmesan, mascarpone, buffalo mozzarella and either fontina or Taleggio. Marjoram or oregano flavours this four-cheese version from Cook with Jamie.
The macaroni cooks just short of its packet timing in salted boiling water. Most water is drained, with some reserved to help bring the cheese sauce together.
Herb leaves briefly fry in olive oil before the pasta, some cooking water and the Parmesan, chosen fontina or Taleggio and mascarpone are added. Tossing over medium heat melts most of the cheese into a gooey sauce.
Sea salt and black pepper season the mixture before it moves to a baking dish. Grated nutmeg, torn buffalo mozzarella and additional Parmesan finish the top.
The dish bakes and receives a brief grill finish until its surface is golden brown and crisp. This baked topping contrasts with the melted cheese sauce coating the macaroni underneath.
Ingredients in Macaroni and cheese
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Italian-style and American-style