- She Cooks He Cleans’ Chicken, Leek and Mushroom Soup pairs hearty mushrooms with roast chicken in a satisfyingly creamy soup (pictured above).
- Sweet Pea’s Kitchen makes the most of the season’s go-to gourd with Pumpkin Mac and Cheese.
- Never Enough Thyme uses white beans, rotisserie chicken, cream and sour cream to maker her thick and tasty White Chicken Chili.
- My World Wide Culinary Adventure puts a Tuscan twist on dinner with Salsicce e Fagioli (sausage and beans) paired with a rich garlic tomato sauce.
- If you’re looking for big flavors without all the carbs, try Madhuram’s Veg Corner’s Low Carb Vegan Shepherd’s Pie.
- For a protein packed comfort dish, try Katherine Martinelli’s Ranch Steak with Onions and Mustard.
- Simply Delicious turns a classic combo in Baked Fusilli with Ham and Cheese.
The full-length feature version of Hail To The (Mac And) Cheese by Jean Anderson appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Did our third president actually serve macaroni and cheese at the White House? Had he discovered the dish while he was minister to France, tracked down the recipe, even dispatched a deputy to Naples to buy a pasta maker—the better to enjoy mac and cheese back home? Food historians quibble, but based on months of research (for my American Century Cookbook, 1997), my answers are “Yes, yes, and yes.”
Everyone loves mac and cheese, but not everyone knows about the history behind this creamy comfort food. Guest columnist Jean Anderson tracks down the origins of this American – and as you’ll find, even presidential – favorite.For the full story and more, download the free Gourmet Live app.