Everyone loves mac & cheese, but what if we told you it wasn’t a cozy grandma invention… but the work of an enslaved chef? James Hemings, trained in France while enslaved by Thomas Jefferson, brought this creamy, decadent dish to America. While history buried his legacy, your dinner table doesn’t have to. Honor the real roots of mac & cheese with this tribute recipe—rich, bold, and unapologetically historical.
🎥 Watch the full short on YouTube
🌟 Ingredients:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 2 cups shredded Gruyère cheese
- 1½ cups sharp white cheddar cheese
- ½ tsp salt
- ÂĽ tsp black pepper
- Pinch of nutmeg (optional)
- ½ cup grated parmesan (for topping)
- ½ cup breadcrumbs (optional, for crisp topping)
🧑‍🍳 Instructions:
- Boil macaroni in salted water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to make a roux; cook 1–2 minutes.
- Gradually whisk in warm milk. Stir until smooth and thickened (about 5 minutes).
- Add Gruyère and cheddar, stirring until melted. Season with salt, pepper, and nutmeg.
- Stir in the cooked macaroni until fully coated.
- Transfer to a baking dish. Top with parmesan and breadcrumbs if using.
- Bake at 375°F (190°C) for 20–25 minutes or until golden and bubbly.
💡 Historical tip: Gruyère was one of the cheeses Hemings encountered in France. Use authentic ingredients to keep the spirit alive.
🛒 Cook Like Hemings – Amazon Tools
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