In America macaroni & cheese is widely regarded as a comfort food. The dish is prepared by cooking pieces of pasta (usually elbow macaroni, but can be made with other varieties) and folding in a Béchemel type of sauce, (where cheese has been melted along with flour, butter and milk or cream) once the pasta has been cooked and drained.

The first modern recipe for the dish was included in Elizabeth Raffald's 1770 book, The Experienced English Housekeeper. The dish was brought to America in 1802 by Thomas Jefferson and James Hemings.

Macaroni and cheese is widely regarded as an American favorite and classic comfort food.