Mac N Cheese and Thomas Jefferson by Chef Charles KNight

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🏛 Thomas Jefferson & The History of Macaroni and Cheese

No — Thomas Jefferson did not invent macaroni and cheese.
But he played a major role in popularizing it in the United States.

Jefferson’s Role in Macaroni and Cheese History

1784–1789 – France: While serving as U.S. Minister to France, Jefferson developed a taste for pasta dishes. He imported a pasta-making machine (though it didn’t function well) and returned home with recipes, utensils, and a deep enthusiasm for pasta cuisine.

His chef James Hemings, classically trained in Paris, likely adapted early macaroni-and-cheese-style dishes at Monticello.

In 1802, Jefferson served macaroni and cheese at a State Dinner, marking its first recorded appearance at the White House.

A document in Jefferson’s handwriting — including a sketch of a pasta extruder and notes on “macaroni” — survives in the Library of Congress.

Although Jefferson did not create the dish, his refinement and promotion of it among American elites helped transform macaroni and cheese into a beloved national comfort food.

Why Jefferson Was Not the Inventor

Pasta-and-cheese recipes long predate Jefferson.
The earliest known version appears in Liber de Coquina (c. 1300 A.D.), describing “de lasanis” — layers of flat pasta and cheese.
By Jefferson’s time, such dishes were already well-established in Italian and French cuisine.

🍽 Gourmet Macaroni & Cheese

A refined take on the American classic inspired by Jefferson’s French influence — featuring Lorraine Swiss, sharp white cheddar, and Pecorino Romano. Dijon mustard and white pepper add elegant depth.

Prep Time: ≈ 1 hour | Serves: 4 – 6

Equipment

• Measuring cups & spoons
• Food Cutter (Julienne Blade #2)
• 5-quart soup pot
• Whisk
• Large serving bowl
• Au Gratin baking dishes

Ingredients

Directions

1️⃣ Cook the Pasta
Bring purified or filtered water to a boil (≈ 275 °F). Cook pasta until al dente. Drain well; keep warm.
💡 Avoid chlorinated tap water — it dulls flavor and texture.

2️⃣ Make the Roux & Sauce
Melt butter in the pot over medium heat.
Whisk in flour for 2–3 minutes until smooth.
Gradually add milk, whisking 4–5 minutes until thickened.

3️⃣ Incorporate the Cheese
Reduce heat to 175–200 °F. Add cheeses slowly, whisking smooth after each addition.
Blend in Dijon mustard and white pepper.

4️⃣ Combine & Serve
Fold pasta into the cheese sauce until fully coated.

Serving Suggestions

Serve hot, topped with grated Pecorino.
Optional: Bake in buttered Au Gratin dishes at 350 °F for 20–25 minutes, until golden and bubbly.

🏛 QUICK FACTS & HISTORICAL NOTES

Thomas Jefferson & the Birth of American Macaroni and Cheese

📜 1743 – Thomas Jefferson is born in Shadwell, Virginia. A scholar of architecture, agriculture, and fine dining, Jefferson had a lifelong passion for good food and scientific cooking.

🇫🇷 1784–1789 – Paris Influence
While serving as U.S. Minister to France, Jefferson encountered classic French cuisine. He visited pasta makers in Naples and northern Italy, studied their machines, and recorded detailed notes on “macaroni.”

🧑🏽🍳 James Hemings – The First American-Trained Chef
Jefferson’s enslaved chef James Hemings trained at Paris’s finest kitchens. Upon returning to Monticello, Hemings blended European techniques with American ingredients, introducing dishes such as ice cream, crème brûlée, and macaroni pie (a forerunner of modern mac & cheese).

📜 Surviving Documents
In Jefferson’s hand:

• A sketch of a pasta extruder (“machine for making macaroni”)
• Notes on pasta-making and cheese procurement
  These manuscripts are preserved in the Library of Congress, Manuscript Division.

🍽️ 1802 – White House Debut
Jefferson’s “macaroni pie” was served at a State Dinner—the first known appearance of macaroni and cheese at the White House. Guests noted its novelty and “continental” style.

🇮🇹 Earlier Roots
Long before Jefferson, pasta-and-cheese dishes were enjoyed in Europe:

• Liber de Coquina (c. 1300 A.D.) — the earliest written recipe for pasta layered with cheese (de lasanis).
• Forme of Cury (1390, England) — included recipes for “macrows” boiled and layered with butter and cheese.

🇺🇸 American Adaptation
By the 1820s–1830s, “macaroni pudding” and “baked macaroni with cheese” appeared in American cookbooks, including Mary Randolph’s The Virginia House-Wife (1824), cementing the dish’s place in Southern cuisine.

🍴 Culinary Legacy
Though Jefferson did not invent macaroni and cheese, his enthusiasm helped transform it from an elite delicacy into an enduring symbol of American comfort food.

✒️ Suggested Sidebar Caption

“From Monticello to Main Street: Jefferson’s macaroni became America’s mac & cheese.”