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

Overview

This video explores the rich history of baked macaroni and cheese, from its White House debut in 1802 to a beloved Southern cast-iron skillet recipe. Experts provide detailed instructions and crucial tips for creating a perfectly creamy dish with a crisp topping, emphasizing the importance of proper pasta preparation, roux creation, and cheese handling.

Ingredients

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

Instructions

1. Boil 450 grams of elbow macaroni in plenty of salty water for 6 minutes, then drain.
2. Melt 56 grams of butter over medium heat.
3. Whisk in 56 grams of flour and cook for no more than 90 seconds to create a blond roux.
4. Warm 700 milliliters of whole milk to 40 Celsius (105 Fahrenheit).
5. Slowly whisk the warm milk into the roux.
6. Bring the mixture to a simmer and stir for 4 minutes until thick, creating a béchamel.
7. Remove the pan from the heat.
8. Stir in 200 grams of grated sharp cheddar, 100 grams of grated Gruyère, and 60 grams of grated Parmigiano-Reggiano until melted and smooth.
9. Fold the par-cooked macaroni into the cheese sauce.
10. Pour the mixture into a buttered cast-iron skillet.
11. Melt 45 grams of butter in a separate pan.
12. Toss the melted butter with 100 grams of panko breadcrumbs, 30 grams of parmesan, and a pinch of smoked paprika.
13. Toast the topping mixture in a pan for 2 minutes until golden, then sprinkle it over the macaroni and cheese.
14. Bake in a 210 Celsius (410 Fahrenheit) oven on the middle rack for 18 minutes until bubbly.
15. Broil for 2 minutes to achieve a deep brown crust.
16. Let the dish rest for at least 7 minutes before serving.

In this video

• In 1802, Thomas Jefferson served 'macaroni pie' at a White House state dinner, which contributed to a national fascination with the dish.
• To prevent pasta from becoming mushy, boil 450 grams (1 pound) of elbow macaroni for only 6 minutes, which is 2 minutes shy of the package directions, as it will finish cooking in the oven.
• A proper blond roux is achieved by cooking 56 grams (a quarter cup) each of butter and flour over medium heat for no more than 90 seconds at about 140 Celsius (285 Fahrenheit).
• To ensure a lump-free béchamel, first warm 700 milliliters (about 3 cups) of whole milk to 40 Celsius (105 Fahrenheit) before slowly whisking it into the prepared roux.
• After the béchamel is thickened, remove the pan from the heat before incorporating the cheeses to prevent them from becoming grainy.
• The recipe specifies using 200 grams of sharp aged cheddar, 100 grams of nutty Gruyère, and 60 grams of salty Parmigiano-Reggiano for the cheese sauce.
• It is essential to grate your own cheese, as pre-shredded varieties often contain cellulose powder that can result in a gritty sauce.
• A golden topping is made 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 in a pan for 2 minutes.
• The macaroni and cheese should be baked in a 210 Celsius (410 Fahrenheit) oven on the middle rack for 18 minutes until bubbly, followed by 2 minutes under the broiler for a deep brown crust.
• To allow the sauce to properly set and cling to the pasta, the finished dish must rest for at least 7 minutes before serving.

Frequently asked questions

How do you prevent lumpy cheese sauce in baked mac and cheese?

To prevent lumpy cheese sauce, warm 700 milliliters (3 cups) of whole milk to 40 Celsius (105 Fahrenheit) before slowly whisking it into the roux. Also, remove the pan from heat before adding the cheeses.

What is the secret to perfectly cooked pasta in baked macaroni and cheese?

The secret is to undercook the pasta initially. Boil 450 grams (1 pound) of elbow macaroni for just 6 minutes, which is 2 minutes shy of package directions, so it can finish cooking in the cheese sauce in the oven without becoming mushy.

Why should you grate your own cheese for mac and cheese?

You should always grate your own cheese because pre-shredded varieties contain cellulose powder that can make the cheese sauce gritty. Grating fresh cheese ensures a smooth and creamy texture.

What temperature and time should I bake macaroni and cheese?

Bake macaroni and cheese in a 210 Celsius (410 Fahrenheit) oven on the middle rack for 18 minutes until bubbly. Then, broil it for 2 minutes to get a beautiful deep brown crust.

How long should baked macaroni and cheese rest before serving?

Baked macaroni and cheese must rest for at least 7 minutes after coming out of the oven. This allows the sauce to set and cling to the pasta, preventing it from running everywhere when cut.