Like many I’m sure watching the acclaimed food series on Netflix High on the Hog was not only entertaining, and delicious but highly educational. Food writer Stephe Satterfield traces back the origins of African-American cuisine and I was fascinated to learn connections to French food in this series for a dish that isn’t I would have thought had any connection to France, Mac and Cheese.

James Hemings, Thomas Jeffersons, slave, brother-in-law, personal valet, and then eventually chef created the version we know of today after having in France a dish of pasta and cheese that he called at the time macaroni pie. This is the dish that would then evolve into what we around the world would call Macaroni and cheese.

Here is James Hemings' version of Mac and Cheese. Well as far as we know.

James Hemings Mac and Cheese

Ingredients

6 cups water
4 cups milk
1 pound dry macaroni
6 tablespoons unsalted butter (in small pieces)
4 ounces grated Parmesan
10 ounces cheddar cheese (grated)
1/2 teaspoon salt
Black pepper

Method

1. Bring milk and water to a boil in a large pot.

2. Add pasta and cook until done

3. Drain pasta into a colander.

4. Reserve a handful of cheese for topping.

5. In a baking dish, layer butter, salt, pepper cheese, and pasta.

6. Cover the top with extra cheese.

7. Bake at 400 degrees Fahrenheit and 200 degrees Celsius for 5 minutes until melted.