The man who we all should be thanking is none other than James Hemings (1765 – 1801), a master chef who’s family had the unfortunate luck of being one of the most famous in African American slavery history. OMG I did that.Being that it’s Black History Month, and we’re sure many of you will be chowing down on the cheesy goodness at some point throughout the month of February, it was only right that we fill you in on an interesting fact: mac & cheese was actually created by Jefferson’s enslaved Black chef. Season with more salt and pepper, or if you’re really awesome, drizzle truffle oil over the whole thing. Stir in extra water or broth if the consistency needs a little thinning out. Assembly: Stir the pasta together with the cheese sauce and add the steak.Simmer for 10-15 minutes until the sauce is bubbling and has thickened slightly. Add the milk slowly, whisking to incorporate with the flour/butter mixture. Add the flour and salt – saute for another minute or two. Add the garlic and parsley – saute for about a minute, being careful not to burn or brown the garlic. Sauce: Melt the remaining butter over medium heat.Flip the steak pieces and cook for another minute or two, until the steak is done to your liking. Turn the heat up to medium high and add the steak pieces – do not stir or shake for 30-45 seconds. Continue to heat the butter until it’s barely browned (this just gives it more flavor). Steak: Melt 2 tablespoons butter in a large, sturdy skillet over medium low heat.Drain and set aside (toss with oil to prevent sticking). Pasta: Cook the pasta according to package directions.I may or may not have eaten a plate full of this Steak Mac and Cheese with my glass of Malbec all while watching the Bachelorette with Sage the other night.Īnd I’m not even going to lie – somehow it was just the right fit. The creamy, tangy cheddar with the steak bites makes this Steak Mac and Cheese sturdy and bold enough to stand up to the smooth, velvety dreaminess of the Malbec. This is why I’m a huge fan of Barefoot – it’s affordable, there’s a manageable number of choices, and it really tastes good. And wait one more thing – a person who likes wine to actually taste good. I AM, however, totally a person who likes to cook with wine and/or have a glass of wine with dinner, and also a person who does not like to break the bank while shopping for wine.

You guys, I promise I’m not going to show up in this post and all of a sudden pretend to be a wine connoisseur – I’m totally not. Remember when I couldn’t remember how to say sommelier to the fancy people in Aspen? Yeah, um, that’s more my style.

Mac and cheese for 100 servings