James Hemings Macaroni And Cheese Recipe – History On A Plate
This James Hemings Macaroni And Cheese recipe pays homage to the classic dish introduced by Chef Hemings, combining creamy textures with rich flavors.
Ingredients
- 4 cups water
- 2 cups whole milk
- 2 cups dry elbow macaroni
- 4 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare the Cooking Liquid:
- In a large pot, combine 4 cups of water and 2 cups of whole milk. Bring the mixture to a gentle boil over medium heat.
Cook the Macaroni:
- Stir in 2 cups of dry elbow macaroni into the boiling liquid. Reduce the heat to low and let it simmer. Stir occasionally to prevent sticking, cooking until the macaroni is tender and has absorbed most of the liquid, about 12-15 minutes.
Incorporate Butter and Seasoning:
- Once the macaroni is cooked, add 4 tablespoons of unsalted butter, stirring until melted and evenly distributed.
- Season with 1 teaspoon of salt and ½ teaspoon of black pepper, adjusting to taste.
Add the Cheeses:
- Gradually sprinkle in 1 cup of grated Parmesan cheese and 1 cup of shredded sharp cheddar cheese, stirring continuously until the cheeses melt and form a creamy sauce enveloping the macaroni.
Serve Warm:
- Remove from heat and let the macaroni and cheese sit for a few minutes to thicken slightly. Serve warm as a comforting main or side dish.