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Monticello's Macaroni

This is the macaroni and cheese recipe that would have been made in the kitchens at Thomas Jefferson's Monticello. Jefferson first became familiar the creamy, cheesy baked dish of macaroni from his time in Paris and it was enslaved cooks, James Hemings, Peter Hemings, Edith Hern Fossett and Frances Gillette Hern, who prepared this favorite dish over the years. The popularization of this iconic American dish can be traced to Black cooks, like Peter Fossett (the freed son of Edith Hern Fossett), Rufus Estes and Freda De Knight, who helped spread the dish throughout the United States. Learn more about Macaroni and Cheese at Monticello.

Active Time
15 mins
Total Time
40 mins
Yield
Serves 8

How to Make It

1. Step
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Step
Bring water to a boil in a large saucepan. Add salt and 2 cups milk. Bring to a boil. Add macaroni; cook, stirring frequently so the liquid doesn't boil over, until the liquid is mostly absorbed and pasta is very soft, 12 to 15 minutes. Drain.
3. Step
Transfer half of the cooked macaroni to the prepared baking dish. Top with half the cheese and dot with half the butter. Repeat with the remaining pasta, cheese and butter. Drizzle the remaining ½ cup milk over the top. Cover with foil and bake until hot and the cheese is melted, about 20 minutes. Remove the foil and bake for another 10 minutes.

Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 2 ½ cups whole milk, divided
  • 1 pound elbow macaroni
  • 3 cups shredded mild Cheddar cheese or a mixture of Colby and Cheddar
  • 8 tablespoons butter (1 stick), sliced

Tags

Egg FreeHigh-ProteinNut-FreeSoy-FreeVegetarian

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