America's First Mac and Cheese
As part of our America 250 series, we're taking a look at the foods and people who helped shape this country. Today, we're talking about one of America's favorite comfort foods, macaroni and cheese.
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While Thomas Jefferson often gets the credit, the recipe should be credited to James Hemings, a French-trained chef who learned his craft in Paris and brought those techniques back to America.
Making the Homemade Pasta
Start by combining the eggs, milk, salt, and flour to form a dough. Work the dough together until smooth, then roll it out and cut it into strips.
After the noodles are cut, let them rest before cooking them in boiling water until tender.
Tip: Homemade pasta isn't supposed to be perfectly uniform. The rustic shape gives this dish its authentic character and texture.
How to Make the Cheese Sauce
Melt butter and stir in flour to make a light roux. Slowly whisk in milk and continue stirring until the mixture thickens.
Add Parmesan and Romano cheese, stirring until smooth and creamy.
The sauce should be rich but not overly thick.
Tip: If the sauce thickens too much, simply stir in a splash of milk until it reaches the consistency you like.
Bake Until Golden
Fold the cooked pasta into the cheese sauce and transfer it to a baking dish. Top with a little extra cheese and bake until hot and bubbling.
The homemade noodles create a creamy texture that's completely different from modern boxed macaroni.
James Hemings may not have received the recognition he deserved during his lifetime, but his influence on American cooking remains. Every bowl of macaroni and cheese tells a small part of that story.
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