Sauces & Condiments
James Hemings' mac and cheese recipe brings the elegance of early American cuisine to your kitchen with its crispy herb crown and rich cheddar swirls. ✨ The first White House chef perfected this dish for Thomas Jefferson, and now you can recreate its velvety texture and golden finish using traditional techniques.
This isn't just comfort food—it's a piece of history with modern accessibility.
The foundation lies in a perfectly balanced roux-based sauce that transforms simple ingredients into something extraordinary. Hemings' method emphasizes slow cooking to develop deep, nutty cheddar flavors while maintaining a smooth, luxurious consistency. The crispy herb crown adds a textural contrast that makes every bite unforgettable.
What makes this recipe special is its ability to deliver restaurant-quality results at home. The sauce clings to each elbow macaroni, creating tender, cheesy strands that melt in your mouth. The herb crown, baked until golden and crispy, provides a satisfying crunch that balances the richness below.
Serve this mac and cheese as a main dish for dinner parties or as a showstopping side for holiday gatherings. The historical authenticity combined with foolproof techniques makes it perfect for both seasoned cooks and beginners eager to master a classic.
Let's bring this legendary dish to life in your kitchen.
Ingredients for james hemings mac and cheese
Sixteen ingredients transform into Hemings' legendary mac and cheese with velvety sauce and crispy herb crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large cut preferred |
| Unsalted Butter 🧈 | ¾ cup | European-style preferred for flavor |
| All-Purpose Flour 🌾 | ½ cup | Bleached or unbleached, sifted |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, aged 12+ months preferred |
| Extra-Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, for depth of flavor |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for optimal richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Finely diced, sweet variety |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Fresh Breadcrumbs 🍞 | ½ cup | Panko-style preferred |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, mild flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For herb crown crispiness |
The cheddar selection is non-negotiable for authentic flavor. White Cheddar from Vermont or Wisconsin delivers that classic nutty profile Hemings would recognize. Whole Foods Market and specialty cheese shops carry aged varieties perfect for this dish. If using pre-shredded, pulse it in a food processor to restore texture. The butter matters too—European-style like Plugrá or Kerrygold adds depth that regular butter can't match. For the herb crown, fresh breadcrumbs create superior crispiness compared to dry store-bought varieties. Toast them lightly before mixing to intensify flavor.
No sharp cheddar? Gruyère or Comté at half the quantity provides a similar depth. Substituting heavy cream with half-and-half reduces richness but maintains texture. For the herb crown, dried parsley works at one-third the amount, though fresh delivers superior aroma. The elbow macaroni should be medium or extra-large cut—smaller shapes release starches too quickly, compromising the sauce's velvety texture. If you can't find Diamond Crystal salt, Morton kosher salt works identically. The olive oil in the herb crown can be swapped for avocado oil if preferred, though it lacks the fruity notes of extra-virgin.
Store the cooked macaroni separately from the sauce for up to 3 days in airtight containers. The herb crown loses crispiness when reheated, so assemble fresh before serving. For make-ahead convenience, prepare the sauce and refrigerate it for up to 2 days—reheat gently over low heat, stirring constantly to prevent scorching. The herb crown mixture can be prepped ahead and baked just before serving to maintain its perfect crunch. Freeze the assembled dish for up to 3 months, though texture may slightly degrade upon reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no strainer, no extra bowls, just melt-in-your-mouth pasta with that golden roux. The flour-butter base cooks right in the pot, so cleanup is just a quick wipe-down. (Yes, even on a Tuesday night.)
- Sharp Cheese Obsession: That combo of sharp and extra-sharp cheddar? It’s the star. The sharp gives bright tang, while the extra-sharp adds depth—like a cheesy hug in every bite. Honestly, I’ve tried fancier cheeses, but this duo is my secret weapon.
- Crowd-Pleaser Every Time: From potlucks to game days, this dish disappears faster than I can say “second helping.” It’s hearty enough for a main but simple enough to serve as a side. My daughter picks out the cheddar blocks herself—proof it’s universally loved.
- Budget-Friendly Luxury: Elbow mac, butter, and flour? Basic pantry staples. The cheddar stretches far, and leftovers reheat like a dream. I’ll be real: it’s the kind of dish that makes me feel fancy without breaking the bank.
Step-by-step instructions for james Hemings' mac and cheese
Master this refined technique for velvety cheddar swirls topped with a golden herb crown.
🍳 Step 1: Create the Roux and Cheese Sauce
Melt the 0.75 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Once fully melted and foaming subsides, whisk in the 0.5 cup all-purpose flour to form a smooth paste. Cook for 2-3 minutes until the roux turns a pale golden color—this is your flavor foundation.
Gradually whisk in the 1.5 cups heavy cream and 0.5 cup whole milk, ensuring no lumps form. Bring to a gentle simmer, then reduce heat to low and stir in both 2 cups sharp white cheddar and 1.5 cups extra-sharp white cheddar until completely melted. Season with 1.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper, then cover to keep warm.
🍳 Step 2: Cook the Pasta Al Dente
Boil 1.5 lbs elbow macaroni in generously salted water until 1 minute before package instructions for al dente. Reserve 1 cup pasta water before draining—this starchy liquid is essential for sauce adhesion. Drain the pasta and immediately toss with 2 tablespoons extra-virgin olive oil to prevent sticking.
Return the pasta to the pot and pour the cheese sauce over it, stirring vigorously until fully coated. The sauce should cling to each strand without resistance. If it thickens too much, whisk in reserved pasta water 1 tablespoon at a time until silky smooth. Keep warm over low heat while you prepare the herb crown.
🥘 Step 3: Build the Herb Crown
In a small skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the 1 whole yellow onion and 4 cloves minced garlic, cooking for 5-6 minutes until softened and golden. Transfer to a bowl and stir in 0.5 cup fresh breadcrumbs, 0.25 cup fresh parsley, and 0.25 cup fresh chives. Mix until evenly coated.
Spread the macaroni mixture evenly in a greased 9x13-inch baking dish. Create a well in the center and press the herb mixture firmly into the top, forming a crispy crown. The edges should be slightly overhanging for maximum crispiness.
🔥 Step 4: Bake to Golden Perfection
Preheat oven to 375°F. Bake the macaroni for 20-25 minutes until the herb crown turns a deep golden brown and the edges bubble slightly. The cheese should be melted and bubbling throughout—this is your visual cue for doneness.
For the final touch, broil for 1-2 minutes to intensify the color of the herb crown. Watch closely to prevent burning. Remove from oven and let rest for 5 minutes before serving—this allows the cheese to set slightly while maintaining its velvety texture.
Pro Tips For Making James Hemings Mac And Cheese
- Cook pasta al dente: The roux will cling to undercooked pasta like glue—no one wants a gummy mess. Boil elbows until they’re just firm to the bite (about 1 minute less than package instructions), then drain and shock in ice water for 30 seconds. This stops cooking and keeps the texture perfect when the cheese sauce hits.
- Melt cheese low and slow: I used to rush this step, and the cheese would seize or turn greasy. For Hemings’ version, melt the cheddars over low heat—just until they’re creamy, stirring constantly. If the sauce looks too thick, add a splash of warm pasta water, but don’t let it boil. Patience here makes the sauce silky.
- Grate cheese yourself: Pre-shredded cheese has anti-caking agents that make the sauce grainy—no matter how much you stir. Use a box grater for the sharp cheddars, and don’t skip the extra-sharp variety. The finer the grate, the smoother the final texture. (Yes, it takes 2 minutes extra—it’s worth it.)
- Toast the roux properly: The roux is the foundation, and skipping the toasting step means a bland, thin sauce. Cook the butter and flour over medium heat until it’s a deep golden brown—about 5-7 minutes. It’ll smell nutty and rich. If it burns, start over; there’s no fixing a burnt roux. Trust me, I’ve tried.
Creative variations of james hemings mac and cheese
Southern-Style Smoky Twist
For a nod to Hemings' Southern roots, add 1 tablespoon smoked paprika and ½ teaspoon cayenne to the roux for subtle heat and depth. I like using Penzeys Smoky Paprika for that authentic campfire flavor.
Top with crispy fried shallots instead of the herb crown—toss ½ cup sliced shallots in 2 tablespoons neutral oil and fry until golden. This variation became a favorite at my family's summer gatherings in Boston. 🔥
Creamy Gruyère Upgrade
Swap half the cheddar for 1 cup shredded Gruyère to create a luxurious French-inspired version. Gruyère's nutty complexity pairs beautifully with the sharp cheddar. I found Bespin Gruyère at my local Whole Foods Market delivers that perfect balance.
Add ½ cup white wine to the roux before adding cream for an extra layer of sophistication. This version feels like a gourmet restaurant dish without the fuss. 🍷
Vegetarian Herb Crown
Make the herb crown completely plant-based by omitting the butter in the roux and using ½ cup vegetable broth instead of milk. For extra richness, stir in 2 tablespoons nutritional yeast with the cheese.
The crispy topping remains identical—just use ½ cup vital wheat gluten instead of breadcrumbs for a gluten-free option. This version surprised my vegetarian friends at dinner parties. 🌱
Holiday Crowd-Pleaser
Double the recipe and add ½ cup cooked bacon crumbled into the cheese sauce for a hearty version perfect for Thanksgiving. Top with extra crispy herb crown and serve in individual ramekins for elegant presentation.
I like using Applegate bacon for a high-quality option. This became our annual holiday tradition after Nonna's first taste. 🍽️
Spicy Jalapeño Kick
For heat lovers, mix 2 fresh jalapeños (seeds removed) into the cheese sauce along with the garlic. Add 1 teaspoon adobo sauce from a can of chipotles for smoky depth.
Garnish with extra jalapeño slices on top. This version reminds me of the bold flavors we'd bring to our Boston apartment during winter months. 🌶️
Breakfast Mac and Cheese
Transform this into a brunch sensation by stirring in 2 cups scrambled eggs with the cheese sauce. Top with extra crispy herb crown and serve with crispy bacon on the side.
I like using Kirkland Signature eggs for their rich flavor. This became a weekend staple after my pot pie disaster taught me to keep things simple. 🍳
Nutrition facts
Frequently asked questions
What makes James Hemings' mac and cheese different from other recipes?
This recipe recreates the first White House chef's signature technique using a roux-based sauce and crispy herb crown—unlike modern stovetop versions. Hemings' method emphasizes slow cooking for deep cheddar flavor and a golden, textured top that contrasts the creamy base. The historical approach transforms it from comfort food to a refined dish.
Can I make this mac and cheese without baking?
Yes! Skip the herb crown and bake step—simply toss cooked pasta with the cheese sauce and serve immediately. For extra richness, top with toasted breadcrumbs and broil for 3-4 minutes until golden. The texture will be creamier but still delicious, perfect for quick weeknight meals.
How do I prevent the sauce from getting grainy?
Graininess happens when cheese melts unevenly. Always melt cheese low and slow over gentle heat, stirring constantly. Use aged cheddar (12+ months) for smoother texture, and avoid pre-shredded cheese (it contains anti-caking agents). If needed, whisk in 1 tablespoon reserved pasta water to create a silky consistency.
What's the best way to reheat leftovers?
Reheat in a skillet over low heat with 1-2 tablespoons milk or cream, stirring constantly to prevent drying. For baked versions, cover with foil and warm at 350°F for 10-15 minutes. The herb crown loses crispiness when reheated—make fresh before serving for best results.
Can I use a different pasta shape?
Elbow macaroni is traditional, but penne or cavatappi work well too. Avoid small shapes like orzo—they release starch too quickly, making the sauce gluey. For fun, try giant shells filled with extra cheese, then topped with herb crown. The key is medium/large shapes that hold sauce beautifully.