The traditional macaroni and cheese is put in a casserole and baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix.

[7] It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese, the recipe comparing it to losyns, a dish similar to lasagne.

The recipe given (in Middle English) was: Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele.

[7] The first modern recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper.

Heavy cream is then added to the macaroni along with a "knob of butter" rolled in flour, and it must be cooked for five minutes before being transferred to a dish and topped with toasted Parmesan and pepper.

[9] Eliza Acton's Modern Cookery in All Its Branches (1845) has a similar recipe for macaroni and cheese, called "Macaroni a la Reine", which states that while the macaroni is being boiled to its tenderness, the cook must "dissolve gently ten ounces of any rich, well-flavoured white cheese in full three quarters of a pint of good cream; add a little salt, a rather full seasoning of cayenne, from half to a whole saltspoonful of pounded mace, and a couple of ounces of sweet fresh butter".

"[10] The 1861 edition of the famous British Victorian cookbook Mrs. Beeton's Book of Household Management included two instances of "Macaroni, as usually served with the Cheese Course".

[11]In the United Kingdom, during the 2010s, it has seen a surge in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants.

The menu of the dinner was reported by Reverend Manasseh Cutler, who apparently was not fond of the cheesy macaroni casserole.

[citation needed] A recipe called "macaroni and cheese" appeared in the 1824 cookbook The Virginia House-Wife written by Mary Randolph.

[24] Though it is unknown when exactly it was invented, around the 19th century, the traditional dish in Switzerland called Älplermagronen (Alpine herder's macaroni) became popular.

[25] The earliest known iteration of boxed macaroni and cheese came from a salesman in St. Louis, Missouri named Grant Leslie.

Boston Market, Michelina's, Kraft Foods, Cracker Barrel, and Stouffer's are some of the more recognizable brands of prepared and frozen macaroni and cheese available in the United States.

[30] Although high in carbohydrates, calories, fat, and salt, macaroni and cheese is a source of protein and certain variations of the dish can decrease the negative health aspects.