Monticello Macaroni Pie
By Naperville Magazine
July 2026 View more Recipe
By Kelli Ra Anderson
Enjoyed at Thomas Jefferson’s table by dignitaries, Founding Fathers, and even nobility, this dish called macaroni pie was developed by James Hemings, the enslaved head chef at Monticello. It is the celebrated predecessor of today’s mac and cheese. But this is no humble pie.
A master chef trained in Paris, Hemings added a twist to this popular French dish using a blend of aged English cheddar and Parmesan (Jefferson’s favorite). Although Hemings also gave America its first taste of whipped cream, ice cream, meringue, crème brûlée, and even French fries, it was Hemings’s unique take on this pasta dish for which he is most famous. And we are most thankful. (As were those like James Madison who enjoyed it at Jefferson’s historic “meal that saved a union” in June 1790, a dinner cheffed by Hemings that successfully reconciled Alexander Hamilton and Jefferson.)
Unlike modern versions, however, Hemings’s dish is not made with a cheese sauce thickened with roux. Instead, the creamy texture begins with the pasta itself by boiling macaroni in a mixture of salted milk and water. The result is a creamier texture and richer flavor. The drained pasta is then topped with cheese and butter and layered, like a lasagna, before baking in a covered dish.
The result is wonderfully complex and rich. Served with a glass of white wine, this dish is worthy of our nation’s 250th birthday celebration.
INGREDIENTS
16 ounces mini penne pasta
6 cups water
4½ cups whole milk
4 teaspoons kosher salt
4 cups (10 ounces) aged English cheddar
1 cup (4 ounces) shredded Parmesan cheese
8 tablespoons butter
PRO TIP: With so few ingredients, the success of this dish truly depends on the quality of the cheeses used. This is the time to pull out all the stops.
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Butter the bottom and sides of a heavy casserole dish or 10-to-12-inch cast-iron pan.
3. Mix cheddar and Parmesan cheeses in a bowl. Set aside.
4. Bring 6 cups of water, 4 cups of milk, and the salt to a low boil in a large pot. Add pasta and boil until al dente according to package directions. (Watch carefully—milk easily boils over.)
5. Strain pasta and place half into the bottom of the baking dish.
6. Top pasta with half the cheese mixture and dot with 4 tablespoons butter. Repeat for a second layer. Drizzle with ½ cup milk.
7. Cover the dish with foil or a lid and bake for 20 minutes.
8. Turn up the oven to 400 degrees and bake uncovered for 10 more minutes. (If it’s not browned, place the pan under a broiler until the top is golden.)
9. Serve immediately, hot, while the cheese is still soft.
Photos: Kellira Media
