It was on this trip where Jefferson first encountered and enjoyed macaroni and cheese, which Hemings recreated with his own twist. In 1784, James Hemings, who was enslaved by Thomas Jefferson, traveled to France with Jefferson for the purpose of training in French cooking techniques, becoming the first American to be trained as a French chef. The cheesy pasta dish became popular across Europe, but didn’t arrive in the United States until the early 19th century. A recipe called de lasanis in the 13th century Italian cookbook “Liber de Coquina” combined sheet pasta - cut into 2-inch squares and cooked in water - with grated cheese, such as parmesan.
A lot of criteria must be met in my mind for something to hold the coveted “best-ever” title.As is the case with most beloved pasta dishes, the origin of macaroni and cheese can be traced to Italy.
Now, I don’t take the words “best-ever” very lightly.
#Best cheese for mac n cheese truffle free#
Only 100% hormone free milk, sourced from local Canadian dairy farmers, which ensures quality and freshness! Best of all, this world-class cheese is made right here in Canada, New Bothwell, Manitoba to be exact!
Bothwell Cheese uses no artificial ingredients, preservatives or modified milk ingredients in the production of its cheese. Italian black summer truffles are blended throughout this semi-soft cheese creating an earthy, complex flavour with a rich and smooth finish. If you’ve never tried this glorious Canadian cheese, put it on your list. What elevates this recipe from earth to heaven is the inclusion of Bothwell Cheese’s Black Truffle Monterey Jack. Sure you can go ahead and use any ol’ cheese you have in your fridge, but don’t be surprised when it doesn’t turn out to be heaven in a bowl… just saying. So what makes this mac and cheese soooo different from every other mac and cheese on the internet? The cheese. I NEEEEED to tell you to run out to the grocery store and buy every single ingredient to make this dish, RIGHT NOW. I need to tell you the mixture of shiitake and crimini mushrooms adds a marvelous boost of umami that makes your taste buds sing at first bite. But I won’t, because quite frankly, if you aren’t going to run out to the grocery store and buy every single ingredient to make this dish, RIGHT NOW, then I need to tell you how tasty it is! I need to tell you the cream sauce is the perfect consistency and coats the cavatappi noodles beautifully. I feel like I could just end this blog post with that statement and be completely satisfied that I told the entire story of this deliciously creamy, oh-so-flavourful Mac and Cheese. Like, faceplant, died, and went to heaven. This is a sponsored post written by me on behalf of Dairy Farmers of Canada.
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