Baked Macaroni and Cheese for Sweet Mama

Baked macaroni and cheese, also known as mac and cheese, an all American favorite pasta recipe, carries the urban-legend that this dish was an invention of, one of the drafter and author of the United States Declaration of Independence, Thomas Jefferson. Conversely, the recipe was not invented by Mr. Jefferson, it was not even made-in America, as the first written recipe was published in 1769, from a literature titled The Experienced English Housekeeper, by a Mrs. Elizabeth Raffald, which was 7 years before the birth of the nation mentioned. Another is, a similar recipe is the “macaroni a la reine” (Macaroni in the style of the queen) appeared in most British cooking books. So, no one knows exactly who invented mac and cheese, certainly not Thomas Jefferson, but it seems to appear he was a big fan of it.

This pasta recipe has been inspired by a dear friend, Ms. Nikki, a sweet and proud mother of two. A cross between Athena and Aphrodite, my beautiful and thoughtful friend is passionate about human history, its behaviors and societies; a curious cat; and a keeper of knowledge. This all-American girl is fiercely independent, spontaneous adventurer and a lover of mac and cheese, for that this blog post is dedicated to her. And I hope I have done justice and meet her standards.

All-American Baked Macaroni and Cheese

This recipe yields 6 servings.

Preparation Time:             15-20 minutes

Cooking Time:                   40-45 minutes

Ingredients:

4 cups                                dried elbow macaroni (1/2 pound)

1 whole                              egg

1/4 cup                               unsalted butter (1/2 stick)

1/4 cup                               all-purpose flour

1/4 teaspoon                      dried thyme

1/4 teaspoon                      paprika or cayenne

1-2 teaspoons                    dried mustard

3 cups                                whole milk, cold

2-3 cups                             sharp Cheddar cheese, freshly grated (340-450 grams)

or

   2 cups                             sharp Cheddar cheese, freshly grated

   1/2 cup                            Parmesan cheese, freshly grated (Parmigiano-Reggiano)

   1/2 cup                            Gouda, Gruyere or Mozzarella cheese, freshly grated

1 teaspoon                         kosher salt

                                           fresh ground black pepper

For toppings:

1 tablespoons                    butter

1/3 cup                               plain breadcrumbs or panko breadcrumbs

Procedures:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large pot of boiling, salted water cook the elbow macaroni 1 minute less than the package instruction or until still slightly firm. Drain later and set aside.

3. While the pasta is cooking, beat the egg.

4. To make the béchamel or  basic white sauce:  On medium heat in a pot, first melt over the butter, and when it sings and bubble sprinkle in the flour, then whisk and cook (bubbling)  together for 3-4 minutes, this is to make a light roux. NTS: Do not let it burn. Best time to add 1/4 teaspoon dried thyme, 1/4 teaspoon paprika or cayenne, 1-2 teaspoons of dried mustard, or any oil soluble herbs and spices. And cook for another minute.

5. Pour in a cup of cold milk, whisk it quickly. Then, add 2 more cups of milk, cook and whisk until smooth. Bring it to a simmer on medium-low heat. Cook and stir often and thicken for about 5-8 minutes. Then, reduce the heat to low. 

6. Temper the beaten egg, by slowly pour 1/4 cup of the sauce into the beaten egg and constantly whisk to avoid cooking the egg. Continue whisking until smooth. Once smooth pour the egg into the sauce, whisk constantly and stir until smooth.

7. Turn off the heat. Add in 3/4 of the cheese and stir to melt.

8. Season with salt and pepper, as desired. NTS: Do not under salt. May add additional herbs and spices.

9. Pour the cooked and drained macaroni into a 2-quart baking or casserole dish, pour the sauce and fold to combine, top with the remaining cheese.

10. In a sauté pan, melt the butter and toss the bread crumbs to coat.

11. Top the mac and cheese with the bread crumbs. Bake for 20-25 minutes until bubbly and golden on top.

12. Remove from the oven and let it rest for five minutes before serving.

NTS:

    Do not let the sauce burn, continually whisk.

    Hot roux + cold milk = no lumps

    Do not under salt. Always taste it.  

   The creaminess and cheesiness of the dish depends on the quantity of pasta. For rich and cheesy mac and cheese used half pound of pasta, while for light and luscious used a whole pound of pasta.

Definition of terms:

1. Roux /’ru:/ - a flour and fat mixture cooked together and used to thicken sauces.

Please give this try and share your thoughts down below. Please feel free to post your reactions, suggestions, and corrections as it will help create better article and blog content. Thank you!

As always enjoy mac and cheese!

Reference and Inspired by:

1. Drummond, R. (n.d.). Macaroni and Cheese. [Blog Post]. Retrieved from https://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe-1952854

2. Home Cooking Adventure. (2017, July 28). Macaroni and Cheese Recipe. [Video File]. Retrieved from https://www.youtube.com/watch?v=E7WYdRufBL8

3. Chef John. (2010, October 19). Macaroni and Cheese as Crunchy Potato Chip Topping Delivery System. [Blog Post]. Retrieved from https://foodwishes.blogspot.com/2010/10/macaroni-and-cheese-as-crunchy-potato.html

4. Chef John. (2009, February 4). Life, Liberty, and the Pursuit of Cheesy Happiness – An Adjustable All-American Macaroni and Cheese Recipe. [Blog Post]. Retrieved from https://foodwishes.blogspot.com/2009/02/life-liberty-and-pursuit-of-cheesy.html

5. Boese, A. (2007, June 13). Did Jefferson Invent Macaroni and Cheese? [Blog Post]. Retrieved from