Patrick Oconnell
While Thomas Jefferson is often credited with introducing macaroni and cheese to the United States, this is not true. Pasta with cheese has existed since ancient Rome, and similar recipes were present before the American Revolution. However, Jefferson likely helped popularize the dish in America. He was introduced to macaroni and cheese during a visit to Paris and subsequently wrote down the recipe and instructions on pasta extrusion. He imported a pasta maker, macaroni, and Parmesan, and served macaroni and cheese at a state dinner in 1802. The dish was prepared by his enslaved Black chef, James Hemings, who perfected the recipe. Hemings learned French cooking techniques while in Europe with Jefferson and put his own spin on macaroni and cheese upon their return to the United States.
| Characteristics | Values |
|---|---|
| Name | Thomas Jefferson |
| Role | Third President of the United States |
| Contribution | Popularized macaroni and cheese in the US |
| Fact | Did not invent macaroni and cheese |
| First Encounter | Tried macaroni and cheese in Italy |
| Recipe | Written by enslaved chef James Hemings |
| First Served | At a state dinner in 1802 |
| Popularity | Most popular Thanksgiving side dish in Virginia |
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What You'll Learn
Thomas Jefferson's role in popularising mac and cheese
Thomas Jefferson played a significant role in popularising macaroni and cheese in America. While he did not invent the dish, he is credited with bringing it to the attention of the American people and the country's elite.
Jefferson first encountered macaroni and cheese during his time in Europe. He served as the United States minister to France from 1784 to 1789, and during this period, he developed a fondness for the dish, which was already popular in France. Jefferson was so enamoured with macaroni and cheese that he wrote down the recipe and even imported a pasta maker, macaroni, and Parmesan cheese to recreate the dish at his home in Monticello.
Upon returning to the United States, Jefferson continued to promote macaroni and cheese. He regularly ordered pasta from Europe and even had a macaroni mould at Monticello. As president, he served macaroni and cheese to dinner guests, including at a state dinner in 1802. This particular dinner was noted by a guest, Manasseh Cutler, who wrote about the "pie called macaroni" that was served. While the dish did not receive universal acclaim, Jefferson's position and influence helped bring macaroni and cheese to the attention of prominent Americans.
The popularisation of macaroni and cheese in America was also due to the efforts of James Hemings, an enslaved chef owned by Jefferson. Hemings accompanied Jefferson to France, where he received culinary training and learned French cooking techniques. He is credited with perfecting the macaroni and cheese recipe and introducing it to America's elite when he served it at a state dinner hosted by Jefferson at the White House.
The connection between Thomas Jefferson and macaroni and cheese is a testament to the dish's enduring popularity and cultural significance in America, particularly in Virginia, where it has become a staple side dish for Thanksgiving and holiday meals.
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Jefferson's enslaved chef, James Hemings, perfected the recipe
While Thomas Jefferson is often credited with introducing macaroni and cheese to the United States, this is not accurate. Pasta with cheese has existed since ancient Rome, and similar recipes were present before the American Revolution. In the 18th century, creamy, cheesy noodle puddings were well-known in France and England, and a similar recipe was printed in a 1769 book called "The Experienced English Housekeeper" by Elizabeth Raffald.
However, Jefferson's connections to macaroni and cheese are undeniable. He was reportedly enamoured with the dish when he tried it in Italy, and he brought back a macaroni recipe to the United States. He even designed a pasta machine to his specifications. In 1802, Jefferson served "a pie called macaroni" at a state dinner, which was prepared by his enslaved Black chef, James Hemings. Hemings perfected the macaroni and cheese recipe, adding his own spin after learning French cooking techniques during his time in Europe with Jefferson.
Hemings was not just Jefferson's enslaved chef but also a relative, as he was the brother of Sally Hemings, who had six children with Jefferson. Hemings trained as a chef in the 1780s while Jefferson was the ambassador to France. In addition to macaroni and cheese, Hemings introduced other recipes to the United States, including pommes frites (French fries), meringues, and ice cream.
After Hemings, Jefferson's brother Peter Hemings, and later Mary Randolph, who took over hostess duties at the White House, continued to serve macaroni and cheese. Jefferson's promotion of the dish helped popularise it in America, and it eventually became one of the most beloved foods in American culture.
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Jefferson's mac and cheese state dinner in 1802
Thomas Jefferson, the third President of the United States, was an influential figure in American history and a known lover of good food. He is often credited with popularising macaroni and cheese in the United States.
Jefferson first encountered the dish while living in France from 1784 to 1789. He became enamoured with fashionable pasta dishes and brought back noodle recipes, a pasta machine, macaroni, and Parmesan. He even sketched a "maccaroni" machine.
Upon his return, Jefferson introduced macaroni and cheese to his guests at Monticello and at state dinners. He served it at a state dinner in 1802, making it one of the earliest documented instances of macaroni and cheese being served in the United States. The dish was prepared by James Hemings, a chef enslaved by Jefferson, who was also trained in France.
The menu from that night also included a salad with wine jelly, capon stuffed with Virginia ham and chestnut purée, artichoke bottoms and truffles, with a bit of cream, white wine, and chicken stock. It is said that Jefferson's guests did not like the macaroni and cheese served at the dinner. Manasseh Cutler, a friend of Jefferson, wrote about the dish, although the contents of his writing are unclear.
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Jefferson's macaroni recipe and pasta extrusion instructions
While Thomas Jefferson did not invent macaroni and cheese, a recipe for the dish in his own handwriting does exist. It is likely that this recipe was dictated to him by one of his enslaved chefs, James Hemings or Edith Hern Fossett.
> 6 eggs, yolks & whites. 2 wine glasses of milk, 2 lb of flour, a little salt. Work them together without water, and very well. Roll it then with a roller to a paper thickness. Cut it into small pieces which roll again with the hand into long slips, & then cut them to a proper length. Put them into warm water for a quarter of an hour.
This recipe was adapted for a pasta extruder by a user on savortoothtiger.com. Here is their recipe and pasta extrusion instructions:
Ingredients
- Semolina flour
- Eggs
- Milk
Instructions
- Create a well of semolina flour on a work surface.
- Crack eggs into the well.
- Mix with a fork, slowly incorporating flour and milk.
- Work into a dough with your hands and knead for several minutes until smooth.
- You want the dough to be on the dry side so it doesn’t stick in the extruder.
- Using a pasta extruder setting on a stand mixer attachment, place small rolls of dough into the machine (six small balls are ideal).
- Sprinkle flour into the machine.
- Cut the pasta into the desired length.
- Make sure the macaroni don't stick as they fall by sprinkling plenty of flour and spreading them out.
- Allow them to dry out a little before cooking.
- To cook, set a pot of water to boil. Add a generous amount of salt and cook the pasta for 2-3 minutes, or until the pasta floats to the surface.
Additional Notes
The dough should be grainy like rice grains, neither too hard nor too soft.
Cleaning
- To clean the dies, dip them in a container full of water.
- For the steel tank, use a damp cloth and carefully clean the extrusion hole of the dough.
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Jefferson's pro-macaroni agenda in official Washington
Thomas Jefferson's encounter with macaroni and cheese during his visit to Paris is a well-known tale. He was so impressed by the dish that he wrote down the recipe and instructions on pasta extrusion, even importing a pasta maker, macaroni, and Parmesan to make it at his home. This incident sparked Jefferson's pro-macaroni agenda, which he actively promoted during his presidency in official Washington.
Jefferson's enthusiasm for macaroni and cheese extended beyond his personal taste. He played an instrumental role in popularizing the dish across America. As president, he served macaroni and cheese at a state dinner in 1802, marking a significant moment in the dish's journey towards becoming a beloved American staple. Although the dish served at the state dinner was not well-received, with some guests finding it too rich and strong-tasting, Jefferson's act of serving it at an official event brought attention to the dish.
Jefferson's pro-macaroni agenda was not limited to the White House kitchen. He even designed a pasta machine to his specifications, reflecting his enthusiasm for extruded pasta. The machine was designed to press the pasta dough and force it out of the holes, resulting in perfectly shaped macaroni. Jefferson's interest in pasta-making extended to his time at Monticello, where he had a macaroni mold and regularly ordered pasta from Europe.
The impact of Jefferson's pro-macaroni agenda extended beyond his presidency. He is credited with championing macaroni and cheese in America and popularizing it among the American people. Jefferson's association with the dish is so strong that he is often, albeit incorrectly, credited with introducing macaroni and cheese to the United States. However, it is important to acknowledge that the actual creation of the dish was likely the work of James Hemings, Jefferson's enslaved Black chef. Hemings perfected the recipe for macaroni and cheese, building upon his knowledge of French cooking techniques acquired during his time in Europe with Jefferson.
In conclusion, Jefferson's pro-macaroni agenda in official Washington was a significant aspect of his presidency. He actively promoted the dish, served it at state dinners, and even designed pasta-making equipment. While he may not have invented macaroni and cheese, his influence helped to popularize it across America, leaving a lasting impact on the country's culinary landscape.
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Frequently asked questions
While Thomas Jefferson is often associated with macaroni and cheese, he did not invent it. Similar recipes existed before the American Revolution, with one theory suggesting that the dish was a Roman invention.
It is unlikely that Thomas Jefferson introduced macaroni and cheese to the United States. However, he may have helped to popularise the dish. Jefferson reportedly loved macaroni and cheese when he tried it in Italy and served it to guests at the White House during his presidency.
It is unclear who invented macaroni and cheese. One theory suggests that Thomas Jefferson's enslaved Black chef, James Hemings, perfected the recipe. Hemings learned French cooking techniques while in Europe with Jefferson and put his own spin on macaroni and cheese when they returned to the United States.
