As the talented James Hemings and the fastidious Thomas Jefferson brought this dish from France to the brand new USA, I make this Frenchified Macs and Cheese regularly. It’s especially good with Easter Ham, or any other ham. Or anything else.
The plan here is to start with a béchamel sauce, turn it into a variety of mornay sauce, and then add the cooked macaroni, which in Jefferson’s day was just a generic term for pasta. Then it can all sit until it’s time to warm it in the oven.
For the Béchamel Sauce
2 tablespoons Organic Butter
2 tablespoons Flour
Salt and Pepper
For the Mornay Sauce
1/3 cup each of grated Colby and Cheddar Cheese
1/3 cup finely grated Parmesan Cheese
For the Finishing Touch
1 cup Macaroni, cooked in salted water
Melt the butter in a large sauce pan. Add the flour, and cook while stirring for a minute or two. This is a blonde roux, so don’t let it darken. Add enough milk to make a fairly thin sauce, as the cheese is the main thickener. A thorough whisking will be required to remove all the lumps. Season, and taste.
The next step is crucial. Add the cheese, and heat to the point of melting. DO NOT let the sauce boil at this point. The cheese will separate into its various components if exposed to an excessive temperature. After the cheese has melted, add the strained macs. I use one of those Chinese spider strainer thingys to scoop them out of the pot. All that’s left to do at this point is to put the macs in a casserole, and heat them in the oven at suppertime, or any time.
Mr. Jefferson was often derided for being “more French than American” by his political enemies, despite the fact that he wrote The Declaration of Independence. The farmers knew better. Not long after his inauguration, a group of dairy farmers began making him what was billed as “A Mammoth Cheese.” The finished wheel of cheese was engraved with the words, “Rebellion to tyrants is obedience to God.” The cheese weighed 1230 pounds when it reached Washington. How many servings of macs and cheese this made is not recorded.