Thomas Jefferson wasn’t just a statesman; he was a committed culinary importer, bringing European flavors—especially French ones—into American kitchens and onto the Monticello table.
Thomas Jefferson, America’s Founding Foodie
When Thomas Jefferson sailed to Europe in the 1780s as American minister to France, he left as a Virginian planter and returned as something else entirely: a foodie in the making.
In Paris he discovered refined restaurant culture, elegant sauces, ice cream, pasta, and wine, and he took notes on it all with the same care he devoted to politics and architecture.
Back at Monticello, Jefferson worked with enslaved chef James Hemings—trained in French kitchens—to recreate a “half Virginian, half French” table that astonished guests and subtly reshaped American taste.
Jefferson didn’t literally invent these foods, but he helped introduce and normalize them in the United States, recording recipes and importing equipment and ingredients.
From vanilla ice cream to fried potatoes and “macaroni,” his European experiences show up again and again in the dishes associated with his name.
This blog we’re going to focus on a dish from Jefferson’s kitchen that you would expect to see at any American style feast, ‘Macaroni Pie’ or better known as Baked Mac’n’ Cheese.
Monticello “Macaroni” with Cheese
Jefferson fell in love with pasta in Europe, bought a macaroni mold, and served baked “macaroni” dishes at state dinners; later tradition links him to early American macaroni‑and‑cheese casseroles.
Ingredients (4–6 servings)
12 oz dried pasta (traditionally hollow tubes or elbows)
3 tablespoons butter
3 tablespoons flour
3 cups milk
2 1/2–3 cups grated hard cheese (Parmesan plus a sharp cheese is historically plausible)
1/2 teaspoon salt, pinch of nutmeg, black pepper to taste
Optional: buttered breadcrumbs for topping
Instructions
Cook pasta in salted water until just al dente; drain.
In a saucepan, melt butter, stir in flour, and cook briefly to make a roux. Whisk in milk gradually and simmer until thickened and smooth.
Off heat, stir in most of the cheese, salt, nutmeg, and pepper until melted.
Combine sauce and pasta, then pour into a buttered baking dish.
Top with remaining cheese and, if desired, breadcrumbs.
Bake at 350°F (175°C) for 20–25 minutes, until bubbling and lightly browned.
This baked macaroni echoes the rich, pasta‑based dishes Jefferson tasted abroad and proudly brought to American guests.
It's Nicky Lynn 