Thomas Jefferson Style Macaroni and Cheese

Ingredients

• 4 tablespoons Unsalted butter (Divided: 3 tbsp for roux, 1 tbsp for topping)
• 4 tablespoons All‑purpose flour (For the roux)
• 1 teaspoon Fresh thyme (Leaves only, optional)
• ¼ teaspoon Cayenne pepper (Adjust to heat preference)
• ¼ teaspoon White pepper (Optional, for subtle spice)
• 3 cups Whole milk, cold (Use cold milk to avoid lumps)
• ¼ teaspoon Fresh nutmeg (Grated fresh; much better than pre‑ground)
• 1 teaspoon Salt (Season to taste)
• 2 cups Sharp cheddar cheese (Shredded; reserve ¾ cup for topping)
• ½ cup Gouda cheese (Shredded)
• ½ cup Gruyère cheese (Shredded)
• 1 teaspoon Dijon mustard (Adds depth; use dry mustard if unavailable)
• 1 pound Elbow macaroni (Can use 8 oz for richer sauce or 12 oz for balance)
• ½ cup Japanese panko breadcrumbs (For a light, crisp topping)
• 1 tablespoon Butter (for topping) (Melted and mixed with panko)

Instructions

1. Make the roux

   Melt 3 Tbsp butter in a medium saucepan over medium heat. When it foams and bubbles, whisk in the flour to form a smooth paste.

   Time: PT4M

   Temperature: medium

2. Season the roux

   Add thyme, cayenne, and white pepper. Cook, stirring, for about 1 minute so the spices become aromatic.

   Time: PT1M

   Temperature: medium

3. Add milk and create the white sauce

   Gradually whisk in 1 cup cold milk, then add the remaining 2 cups cold milk. Whisk quickly to keep the mixture smooth.

   Time: PT2M

   Temperature: medium

4. Simmer the sauce

   Bring the mixture to a gentle simmer, then add freshly grated nutmeg and salt. Reduce heat to medium‑low and let it thicken for about 8 minutes, stirring occasionally.

   Time: PT8M

   Temperature: medium‑low

5. Grate the cheeses

   While the sauce simmers, grate the cheddar, Gouda, and Gruyère. Set aside ¾ cup for the topping.

   Time: PT5M

6. Incorporate the cheese

   Turn the heat off. Stir in the shredded cheeses in two batches until fully melted. Add 1 tsp Dijon mustard and mix well.

   Time: PT3M

7. Cook the pasta

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions (about 8‑10 minutes) until al dente. Drain well.

   Time: PT12M

   Temperature: boiling

8. Combine pasta and sauce

   Transfer the drained pasta to a 9‑inch casserole dish. Pour the cheese sauce over the pasta, stirring gently to coat evenly. Sprinkle the reserved ¾ cup shredded cheese on top.

   Time: PT3M

9. Prepare the breadcrumb topping

   In a small bowl, combine ½ cup panko breadcrumbs with 1 Tbsp melted butter. Mix until the crumbs are lightly coated.

   Time: PT2M

10. Add topping and bake

    Evenly spread the buttered panko over the cheese‑topped casserole. Bake in a pre‑heated 400°F oven until the crust is golden brown, about 20 minutes.

    Time: PT20M

    Temperature: 400°F

11. Cool and serve

    Remove from the oven and let the dish rest for 5 minutes before serving so the sauce sets.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g