
Thomas Jefferson
Vanilla bean ice cream
A little history. A second scoop.
AT THE TABLE WITH THOMAS JEFFERSON
Take the sauce off the heat before adding cheese for the smoothest finish.
Jump to recipe ↓
The Declaration’s principal drafter and the third president.
Jefferson left notes about pasta, and Manasseh Cutler recorded a macaroni dish at his table in 1802. Our baked cheese sauce is a modern interpretation of that documented connection.
Jefferson’s interest in food left unusually tangible evidence. His papers preserve an ice-cream recipe and notes about macaroni. Dinner guest Manasseh Cutler recorded a macaroni dish at the presidential table in 1802. These were pleasures served to guests, not inventions Jefferson personally introduced to the world.
Monticello, “Macaroni” and “Ice Cream”; Jefferson’s recipe papers; Cutler’s dinner account.
APRON ON. HISTORY CAN WAIT.
Our home adaptation · Serves 4 · Not yet kitchen-tested
Heat the oven to 200°C / 400°F. Cook pasta 2 minutes less than the package time; drain.
Melt butter in a saucepan. Stir in flour for 1 minute. Gradually whisk in milk and simmer for 4–5 minutes, stirring, until thickened.
Remove from heat. Stir in cheddar, half the Parmesan, mustard, salt and pepper. Fold in pasta and transfer to a 2 litre / 8 cup baking dish.
Top with breadcrumbs and remaining Parmesan. Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes.
A modern home recipe with practical ingredients and measured quantities.
Metric and US measures are approximate equivalents. For baking, use weights when you can.