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The American president Thomas Jefferson and James Hemings, his chef and slave, encountered macaroni in Paris and brought the recipe back to Monticello. In the United Kingdom, during the 2010s, it has seen a surge in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants. "The macaroni, (which should be "tender but perfectly firm, no part being allowed to melt, and the form entirely preserved" – lest one be tempted to cook it for so long it actually disintegrated) is then topped with more cheese, pepper and breadcrumbs, before receiving a final dose of melted butter for good measure and being placed before a "bright fire" to brown the crumbs, or grilled with a salamander broiler. The famous British Victorian cookbook Mrs Beeton's Book of Household Management included two recipes for the dish. Heavy cream is then added to the macaroni along with a "knob of butter" rolled in flour, and it must be cooked for five minutes before being transferred to a dish and topped with toasted Parmesan and pepper. Another recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained in a sifter before being moved to a frying pan. Raffald's recipe is for a Béchamel sauce with cheddar cheese-a Mornay sauce in French cooking-which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. The first modern recipe for the dish was included in Elizabeth Raffald's 1770 book, The Experienced English Housekeeper. Grate cheese and add it with butter beneath and above as with losyns, and serve."
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Put them in boiling in water and seethe them well. "Make a thin foil of dough and cut it in pieces. This is the above recipe in modern English: take chese and grate it and butter cast bynethen and above as losyns. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. The recipe given (in Middle English) was: It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. A cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was also written in the 14th century. Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta.