American Southern Baked Macaroni and Cheese — From Jefferson’s 1802 White House to Your Cast-Iron Skillet

Overview

This video traces the history of American Southern baked macaroni and cheese from Thomas Jefferson's 1802 White House 'macaroni pie' to a modern cast-iron skillet version. Southern cooking experts guide viewers through a detailed recipe, offering crucial tips for achieving a perfect, creamy, and lump-free dish.

Ingredients

• 450 grams elbow macaroni
• 56 grams butter (for roux)
• 56 grams flour
• 700 milliliters whole milk
• 200 grams sharp, aged cheddar, grated
• 100 grams Gruyère, grated
• 60 grams Parmigiano-Reggiano, grated (for sauce)
• 45 grams butter, melted (for topping)
• 100 grams panko breadcrumbs
• 30 grams parmesan, grated (for topping)
• Pinch smoked paprika
• Salty water

Instructions

1. Boil 450 grams of elbow macaroni in plenty of salty water for 6 minutes; drain and set aside.
2. Melt 56 grams of butter in a pan over medium heat, whisk in 56 grams of flour, and cook gently for no more than 90 seconds to create a blond roux.
3. Warm 700 milliliters of whole milk to 40°C (105°F), then slowly whisk it into the roux to make the béchamel sauce.
4. Bring the béchamel to a simmer and let it cook for 4 minutes, stirring constantly, until thick.
5. Remove the béchamel from the heat and stir in 200 grams of grated sharp cheddar, 100 grams of grated Gruyère, and 60 grams of grated Parmigiano-Reggiano until melted and smooth.
6. Fold the par-cooked macaroni into the glorious cheese sauce.
7. Pour the mixture into a buttered cast-iron skillet.
8. Melt 45 grams of butter, then toss it with 100 grams of panko breadcrumbs, 30 grams of parmesan, and a pinch of smoked paprika.
9. Toast the topping mixture in a pan for 2 minutes until golden, then sprinkle it all over the top of the mac and cheese.
10. Bake in an oven preheated to 210°C (410°F) on the middle rack for 18 minutes.
11. Broil for 2 minutes to get a beautiful deep brown crust.
12. Let the baked macaroni and cheese rest for at least 7 minutes before serving.

In this video

• Thomas Jefferson served 'macaroni pie' at a White House state dinner in 1802, initiating a national obsession with the dish.
• For the pasta, boil 450 grams (1 pound) of elbow macaroni in salty water for just 6 minutes, which is 2 minutes less than package instructions, to prevent mushiness.
• Create the roux by cooking 56 grams (1/4 cup) each of butter and flour together for no more than 90 seconds over medium heat (around 285°F) to ensure a blond roux.
• Warm 700 milliliters (3 cups) of whole milk to 40°C (105°F) before slowly whisking it into the roux to prevent the béchamel from becoming lumpy.
• Simmer the béchamel sauce for 4 minutes, stirring constantly, to achieve a thick and velvety consistency.
• Remove the béchamel from the heat before stirring in 200 grams of sharp cheddar, 100 grams of Gruyère, and 60 grams of Parmigiano-Reggiano to prevent the cheese from becoming grainy.
• Always grate your own cheese because pre-shredded varieties contain cellulose powder that can make the sauce gritty.
• Prepare the topping by tossing 45 grams (3 tablespoons) of melted butter with 100 grams of panko breadcrumbs, 30 grams of parmesan, and a pinch of smoked paprika, then toasting it for 2 minutes.
• Bake the macaroni and cheese in a preheated oven at 210°C (410°F) for 18 minutes, then broil for 2 minutes to create a deep brown crust.
• Let the finished dish rest for at least 7 minutes before serving to ensure the sauce clings to the pasta and does not run everywhere.

Frequently asked questions

How long should macaroni be boiled for baked mac and cheese?

Elbow macaroni should be boiled for just 6 minutes in plenty of salty water. This is 2 minutes shy of what packages usually suggest, allowing it to finish cooking in the cheese sauce in the oven without becoming mushy.

What is the secret to a smooth béchamel sauce for macaroni and cheese?

The trick to a smooth béchamel is warming 700 milliliters (3 cups) of whole milk to 40°C (105°F) before slowly whisking it into your roux. This prevents lumps, and you should then simmer it for 4 minutes, stirring constantly.

What cheeses are recommended for Southern baked macaroni and cheese?

This recipe calls for a blend of three cheeses: 200 grams of sharp, aged cheddar, 100 grams of nutty Gruyère, and 60 grams of salty Parmigiano-Reggiano. Always grate your own for the best texture.

Why is it important to grate your own cheese for mac and cheese sauce?

It is important to grate your own cheese because pre-shredded cheese often contains cellulose powder. This powder can cause the sauce to become gritty instead of creamy and smooth.

How long should baked mac and cheese rest before serving?

The finished baked macaroni and cheese must rest for at least 7 minutes after coming out of the oven. This crucial step allows the beautiful sauce to set and cling to the pasta instead of running everywhere when cut.