Gourmet macaroni and cheese
Thomas Jefferson:
No one can decide the origins of this dish precisely. There is some documentation that Jefferson created the recipe. In fact there is evidence that he served macaroni and cheese in the White House in 1802. No one will know for sure, but it does seem to be a uniquely American dish originating some time in the 1800s. In fact, many of the early American cookbooks include macaroni and cheese particularly those from the south. In 1937, Kraft introduced their boxed macaroni and cheese and they sell more than 1 million boxes per day now pleasing most of the children of the United States and Canada. We have come up with some variations on the theme which I hope you will enjoy.
Ingredients (serves 8):
- 2 pounds – macaroni noodles
- 1 ½ cups – whole milk (do not use low fat)
- 1/3 cup – all purpose flour
- 12 ounces – white cheddar cheese, shredded
- 4 ounces – yellow sharp cheddar cheese, shredded
- 12 ounces – white American cheese
- ½ teaspoon – salt
- Pepper to taste
- ½ cup – bread crumbs
- 4 – medium tomatoes, thinly sliced.
Preparation:
Cook the macaroni in salted boiling water. Preheat oven to 350 degrees F. Meanwhile, in a large sauce pan, heat the milk over medium heat, and add the flour whisking until blended. Gradually add cheese, salt, and pepper and mix until all the cheese has melted and blended well. Once the noodles are drained, put them back in the pot you cooked them. Add the cheese sauce and mix with the noodles. Pour the mixture into a buttered baking dish (mine was 10 ½ x 15 inches). Add the bread crumbs on the top along with the tomatoes. Bake for 25 minutes. Enjoy!
Macaroni and cheese fresh out of the oven.
A serving of macaroni and cheese.
J. Botticelli