ALL RIGHT, TONYA.
SO EVERYONE LOVES MACARONI AND 
CHEESE, BUT MANY PEOPLE DON'T 
KNOW ITS HISTORY OR HOW IT'S 
EVOLVED OVER THE YEARS.
SO CAN YOU TEACH US A LITTLE BIT
ABOUT THAT?
>> YES, BUT FIRST, WE HAVE TO 
TIME TRAVEL BACK TO THE 1790s.
[ CHEERS AND APPLAUSE ]
>> WHOA, IS THIS THE 
18th CENTURY VIRGINIA?
OKAY, BUT TWO BLACK WOMEN IN 
18th CENTURY VIRGINIA.
OKAY, WHATEVER.
LET'S BREEZE THROUGH THAT.
OKAY.
IS THIS WHERE MAC AND CHEESE 
STARTED?
>> IT DOESN'T START HERE, BUT 
THIS IS WHERE IT BECOMES 
POPULAR.
SO THOMAS JEFFERSON, WHO WE WERE
JUST LEARNING ABOUT, HIS CHEF 
JAMES HEMINGS, THEY COME BACK 
FROM FRANCE, 1789, AND THEY 
BRING BACK WITH THEM JAMES' 
AMAZING SKILLS.
HE LEARNS HOW TO COOK ALL THIS 
GREAT STUFF, AND MACARONI AND 
CHEESE SHOWS UP ON THE 
MONTICELLO TABLE AND WHEREVER 
THOMAS IS THROWING HIS 
PARTIES -- HIS DINNER PARTIES 
AND STUFF.
>> ALL RIGHT.
LET'S TALK ABOUT WHAT WAS THE 
INGREDIENTS IN THE PASTA?
>> WELL, YEAH.
>> YOU WERE TELLING US, FLOUR, 
MILK AND EGGS.
>> RIGHT.
THE FINEST MILLED FLOUR IS 
BECAUSE, YOU KNOW, PASTA DOESN'T
REALLY -- IT'S NOT EN MASS.
IN EUROPE, THERE ARE -- IT'S 
SHOWING UP IN LIKE ITALY AND IN 
FRANCE AND IN -- THERE'S DRIED 
PASTA THAT'S COMING OUT OF NORTH
AFRICA BUT IN AMERICA WHEN IT 
COMES HERE, THERE'S NO PASTA 
YET.
SO YOU HAVE TO MAKE IT.
YOU HAVE TO MAKE THE NOODLES.
>> OKAY, SO HERE'S A BALL OF 
PASTA AND THEN WE ROLL IT OUT IN
THIN SHEETS, AND THEN WE 
ACTUALLY CUT IT UP LIKE IN 
VERMICELLI.
>> EXACTLY.
>> AND THEN WE COOK IT FOR TWO 
MINUTES, OR TWO TO THREE 
MINUTES, AND THEN THIS IS WHERE 
WE ARE.
>> RIGHT.
>> OKAY.
SO NOW, LET'S TALK ME THROUGH 
THE MACARONI PIE AND HOW YOU 
BUILD IT.
>> LAYERS.
SO YOU START WITH SOME BUTTER.
I SEE WE HAVE A NICE BUTTERED 
DISH HERE.
AND SO NOW, JUST PUT A LAYER OF 
NOODLES FIRST.
>> YOU GUYS WANT TO TASTE THIS 
PASTA WITH THE MILK?
>> YEAH.
>> HERE, COME ON IN.
GET IN HERE.
HERE I'M GOING TO GIVE YOU SOME 
IN YOUR HAND.
>> YES.
>> ALL RIGHT, SO PASTA GOES DOWN
LIKE THIS.
>> OH, IT'S GOOD.
>> ALL RIGHT.
THERE'S PASTA IN HERE.
OKAY, AND WHAT'S NEXT?
>> OKAY, SO NOW YOU'RE GOING TO 
PUT SOME -- A LITTLE BIT OF 
BUTTER AND ALSO --
>> SOME BUTTER.
>> YEAH.
A LITTLE BIT OF BUTTER.
>> OH.
>> OKAY, A LOT OF CHEESE.
>> OKAY.
AND THEN -- SO THE CHEESE IS NOT
LIKE GRATED CHEESE?
SO THIS IS LIKE --
>> NO, IT'S LIKE KIND OF COARSE.
YEAH, IT'S MORE SHAVED THAN IT 
IS FINE.
>> OKAY.
>> AND THE NOODLES MIGHT HAVE 
BEEN CUT A DIFFERENT WAY, TOO.
NOTHING WAS UNIFORMED YET.
>> AND THEN MORE NOODLES?
>> YES.
>> OKAY.
>> MORE NOODLES.
AND THEN NOW THIS TIME, LET'S DO
CHEESE NEXT AND THEN --
>> OKAY.
>> I'M GOING TO LIKE THIS A LOT 
BETTER THAN THE MODERN VERSION.
>> THIS IS EXCITING TO ME, AND 
WE TAKE IT EXACT.
OKAY, SO THE CHEESE.
>> YES.
>> ALL RIGHT.
>> OKAY, AND SO -- AND THEN YOU 
WANT TO PUT SOME LIKE DABS OF 
BUTTER ON THE TOP TO KIND OF 
GIVE IT LIKE A NICE -- NOW YOU 
CAN DO MORE BUTTER, CARLA.
SO, YEAH.
YEAH, SO THIS WOULD HAVE BEEN 
LIKE -- THEY CALLED IT MACARONI 
PIE SOMETIMES, AND IT'S 
SOMETHING THAT SHOWED UP AS 
MACARONI PIE IN 1802 IN THE 
WHITE HOUSE ON JEFFERSON'S 
TABL
