There’s something profoundly gratifying about recreating recipes from the past, and this one holds a special place in my heart. We’re traveling back in time to the kitchen of none other than Thomas Jefferson, the third president of the United States, who had a well-documented love for food and wine. This dish, Thomas Jefferson’s Macaroni and Cheese Pudding, is a testament to the enduring appeal of comfort food across centuries. This isn’t your average box mac and cheese; it’s a warm, bubbling, and irresistibly cheesy casserole that offers a taste of history with every bite. I love it not only for its rich, comforting flavors but also for the story it tells. It’s a simple recipe, but it brings a piece of culinary history to life in a way that few dishes can. Whether you’re a history buff, a foodie, or just someone looking for an excellent mac and cheese recipe, I can’t wait for you to try this one. Let’s dive in and experience history through our taste buds!
Ingredients
- 1/4 c. butter
- 1/4 c. flour
- 2 1/2 c. milk
- 8 oz. (about 2 c.) grated sharp Cheddar cheese
- 2 c. (1/2 lb.) elbow macaroni, prepared according to pkg. directions
- 1 tsp. salt
- pepper to taste
Baking Instructions
- Preheat oven to 400°.
- Melt butter in a saucepan.
- Stir in flour and blend well over low heat.
- Stir in milk slowly.
- Bring to boiling, stirring constantly.
- Cook 1 minute.
- Add 1 1/2 cups cheese and stir to blend.
- Add macaroni.
- Stir in salt and pepper. Pour into a well-buttered 2-quart casserole.
- Top with the remaining 1/2 cup of cheese.
- Bake in oven for 20 to 25 minutes or until top is golden brown.
- Serves 6.
Calorie: 450
Total cooking time: 45 minutes
Difficulty level: Easy
When Thomas Jefferson Met Mac n’ Cheese
Have you ever imagined our third president, Thomas Jefferson, in a frilly apron, getting down and dirty in the kitchen? Me neither. But apparently, he was quite the culinary enthusiast, and today we’re going to take a walk in his shoes. Picture this – It’s the 18th century, you’re in a colonial kitchen, and you’ve got a craving for something cheesy. What’s the solution? Thomas Jefferson’s Macaroni and Cheese Pudding, of course!
The Butter Flour Dance
We start this historical culinary journey with a quarter cup of butter and flour. Melting butter in a saucepan is one of those simple pleasures in life. The sizzle, the aroma, the way it just glides across the pan – it’s like the kitchen’s version of a warm hug. But, the moment you add the flour, it’s like the butter crashes back to reality and realizes it’s here to work. It’s time to blend them over low heat, creating a roux that would put your grandma’s to shame.
The Milky Way
Next up, we add in the milk – slowly, as if we’re trying to sneak it past the butter and flour. As the milk joins the party, things start to get steamy. This is where the real magic happens. You stir it in, slowly and steadily, and watch as it thickens into a voluptuous white sauce. Word of advice, make sure you keep stirring, or you’ll be serving clumpy cheese soup instead.
Cheese, Please!
Now, grab your 8 oz. of grated sharp Cheddar cheese. You’re going to stir in about 1 1/2 cups of this into the mix. The cheese will melt and blend, creating a gooey, cheesy paradise. If you’re like me and “accidentally” add a little more cheese than necessary, don’t worry. There’s no such thing as too much cheese, am I right?
Macaroni Madness
Next, you stir in the elbow macaroni. It’s called elbow macaroni because it’s supposed to look like an elbow, but I’ve never seen an elbow so perfectly curved and hollow before. But hey, as long as it holds cheese, who are we to judge?
Seasoning the Pot
Here comes the salt and pepper. The salt is straightforward, but the pepper? That’s up to you. Personally, I like a little kick in my mac and cheese, but you can decide how much of a daredevil you want to be.
Casserole Creation and Baking Bonanza
Pour this beautiful, cheesy goodness into a well-buttered 2-quart casserole. Top it off with the remaining cheese. This is where the magic happens. You’ve created a masterpiece, and now it’s time to let the oven do its thing. You bake it at 400° for about 20 to 25 minutes, or until the top is a golden brown.
Voila!
And there you have it, folks. Thomas Jefferson’s Macaroni and Cheese Pudding. A dish that’s as American as apple pie, and a heck of a lot cheesier. It’s a cheesy, gooey, delightful mess that makes six servings, but let’s be real, you’ll probably eat it all yourself. I won’t judge.
This is a dish that makes you feel like you’ve accomplished something great, even if that something is just making a casserole. But hey, in the world of cooking, every victory is worth celebrating. So here’s to Thomas Jefferson, macaroni, and cheese – three things that truly make America great!
