No, Thomas Jefferson did not invent Macaroni and Cheese, but he did play a major role in popularizing it in the United States.
Jefferson’s Role in Macaroni and Cheese History:
While in France (1784–1789) as Minister, Jefferson encountered pasta dishes and developed a fondness for them.
He imported a pasta machine (though it reportedly didn’t work well), and brought back recipes, utensils, and the general enthusiasm for pasta-based cuisine.
Jefferson’s chef, James Hemings, trained in French culinary techniques in Paris and likely adapted or prepared early versions of the dish at Monticello.
Jefferson served Macaroni and Cheese at a State Dinner in 1802, possibly marking the dish's first formal introduction at the White House.
A document in Jefferson’s handwriting, with a sketch of a pasta extruder and notes on how to prepare “macaroni,” survives in the Library of Congress.
So, while Jefferson did not create the dish, his promotion and enthusiasm made it fashionable among the American elite, and eventually the broader public.
Why TJ is Not the Inventor:
- Pasta and cheese combinations predate Jefferson by centuries.
- Recipes for "de lasanis" (flat pasta layered with cheese) appear in Italian cookbooks as early as the 14th century, especially in Liber de Coquina (c. 1300).
- By the time Jefferson saw it in France, pasta dishes with cheese were well-established in European cuisine, especially Italian and French.
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Gourmet MACARONI & CHEESE by Chef Charles Knight
The use of Lorraine Swiss, sharp white cheddar, and Pecorino adds excellent complexity, while the Dijon mustard and white pepper elevate the flavor profile subtly, a great nod to the French influence Jefferson himself admired.
Prep Time: 1 hour | Servings: 4–6
Equipment
- Measuring cups and spoons
- Food cutter (Julienne blade #2)
- 5-quart soup pot
- Whisk
- Large serving bowl
- Au Gratin Baking Dishes
Ingredients
- 3 cups macaroni (or rice flour pasta for gluten-free)
- 2 tablespoons unsalted butter (or Parkay/soy margarine for dairy-free)
- 2 tablespoons all-purpose flour (or rice flour for gluten-free)
- 1 cup whole milk (or rice milk for dairy-free)
- 1¾ cups Lorraine Swiss cheese, diced (or Manchego Spanish goat cheese for dairy-free)
- 4 ounces sharp white cheddar cheese, diced (or vegan cheddar for dairy-free)
- ½ teaspoon Dijon mustard
- ¼ teaspoon white pepper
- ¼ cup Pecorino cheese, grated (use a sheep’s milk version for dairy-free)
Directions
-
Cook the Pasta:
Fill a stockpot three-quarters full with purified or filtered water. Bring to a boil over medium heat (275°F). Add pasta and cook until al dente. Drain thoroughly, transfer to a large serving bowl, and keep warm. Note: Avoid using chlorinated tap water for the best flavor and texture. -
Make the Cheese Sauce:
Rinse the soup pot. Over medium heat (275°F), melt the butter.
Whisk in the flour and cook for 2–3 minutes, whisking constantly to avoid lumps.
Gradually add the milk, continuing to whisk until the mixture thickens (about 4–5 minutes). -
Incorporate the Cheese:
Lower the heat to medium-low (175 to 200°F).
Add the cheeses a little at a time, whisking until fully melted and smooth after each addition.
Stir in the Dijon mustard and white pepper. -
Combine:
Add the cooked pasta to the sauce and stir until evenly coated.
Serving Suggestions
- Serve hot, topped with grated Pecorino.
- Optional: Transfer to a buttered Au Gratin baking dish and bake at 350°F for 20–25 minutes for a golden crust.
This modern recipe pays tribute to the timeless appeal of Macaroni and Cheese with options to suit various dietary needs. Whether served creamy straight from the pot or baked to bubbling perfection, it's a crowd-pleaser with a hint of history.