Good recipe, but there were a few assumptions made for the recipe. One is, where the salt needs to be added in. (I am assuming that it is during the cooking of the macaroni.) Second is when you are making the rue. Should the milk be added in a little at a time so that it does not curdle the milk?
Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook Liber de Coquina, one of the oldest medieval cookbooks.
“Makerouns” was a medieval english dish made with pasta and a mixture of melted butter and cheese.
In 1769, the dish was in a Frensh cookbook. Then a British one. All of these used macaroni, butter and cheese.
Thomas Jefferson encountered macaroni both in Paris and in northern Italy. But it was only in 1802 that he did actually served “a pie called macaroni” at a state dinner.
So please, it’s not because Thomas Jefferson is in the story, that the thing is actually American. Have some respect for other cultures.
Hope you don’t get tired of hearing it, glad you’re back!! Buddy of mine referred me to your site a long time ago. Now I continue sharing it with others (my girlfriend nearly spit out a cookie first time, she was laughing so hard).
I’ve written down several of your recipes in my little black book of kitchen sorcery, but I always end up with the ‘ol tablet propped up in the kitchen scrolling down the comic while cooking instead. Just. Too. Much. Fun.
Glad to hear you’re doing alright, going to have to check out the Patreon link!