Tuesday, October 25, 2016

Thomas Jefferson's Macaroni and Cheese (1802)

  • 2-1/2 cups macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 2-1/4 cups milk
  • 1 tspn salt
  • Dash pepper
  • 2 cups grated cheese
Cook macaroni according to package directions until tender, then drain thoroughly.  While macaroni cooks, melt butter in a saucepan, stir in flour until smooth, and cook a minute or two.  Add milk, a little at a time, and cook, stirring constantly until sauce bubbles.  Add salt and pepper.

Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over the top.  

Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.

Bake 35 minutes in a preheated 400 degree oven. Serves 4 to 6. 

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

More "Lost" Early American Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

More "Lost" Macaroni and Cheese Recipes

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