Ah, Mac & Cheese, the classic all-american favorite so loved by one of our sweet former POTUS Thomas Jefferson that he commissioned an American Ambassador in Paris to purchase a machine to make it. Since its introduction to the US, the mac-cheese duo has travelled far and wide across the nation. A recipe found in the cookbook The Experienced Housekeeper dated back in 1769 included a mac and cheese recipe to be made as so: the macaroni should be sprinkled with parmesan and cooked until “perfectly firm” then topped off with more cheese, pepper, breadcrumbs, and butter. And the modern day mac & cheese is still cooked this way- macaroni pastas, cheese, breadcrumbs, and… more cheese. Nothing much has changed with the exception of hipster, new-wave inspired additions perhaps of fancy crab meat, rustic goat cheese sprinkled with crispy parma ham, or in this case, simply moringa powder.
2 cup heavy cream
2 cup milk
3/4 cup flour
4 tablespoon of Pure Moringa Powder (4 single serving packets)
8 tablespoon butter (1 stick)
1 tablespoon of salt
1 lb macaroni elbow pasta
2 cup cheddar cheese, grated
1 cup mexican cheese mixture (optional)
1 ½ cup breadcrumbs
Salt and pepper, to taste
1. Cook pasta as instructed on the packaging. Drain and set aside.
2. Heat heavy cream and milk in a sauce pan. Stir frequently, do not let it come to a boil.
3. Melt butter in a separate large pot. Add flour and Pure Moringa Powder.
4. Cook over low heat for 2 minutes. Stir frequently.
5. While whisking, add the hot cream-milk mixture and cook for 2 minutes or until thickened and smooth.
6. Remove from heat and add cheese.
7. Add salt and pepper to taste.
8. Add the cooked macaroni pasta and stir well. Pour into a 3-quart baking dish.
9. Layer breadcrumbs on top, until evenly covered.
10. Bake at 375 degrees F for 30-35 minutes or until golden brown on top.