Thomas Jefferson, rightly or wrongly credited with first bringing pasta to the tables of Americans, drew a picture of a pasta-making machine. This drawing, now in the Library of Congress, resulted from a trip to Italy taken by Jefferson in 1787.
Don’t forget that “macaroni” served as a generic name for pasta and doesn’t necessarily mean that we’re talking about elbow macaroni …
Here’s recipe for Macaroni Pudding from Thomas Jefferson’s Cook Book (the recipe actually comes from Mrs. Horace Mann, Marie Kimball’s version of Jefferson’s cook book)
Cook macaroni is milk until tender; 2 ounces to a pint of milk will make a good-sized pudding. Add 5 eggs, 3/4 cup of sugar, flavor with lemon or rose water and bake one hour.
CYNTHIA D. BERTELSEN 
Thanks for writing, James! Have to admit he was quite the Renaissance/Enlightenment man, very much a forward-thinking person, not always loved by the people or the opposition party.
It’s remarkable the talents Thomas Jefferson had
accomplished. Very few men throughout history have done what Jefferson did. Felix O. Shalag (Our Designer of the Jefferson Nickel) was so inspired reading the history about this Great-Statesman, he worked diligently, to achieve the “Winning-Design) of the US Nickel in our coinage,(that is still current today!) During this difficult time of uncertainty, “We The People” can only hope to find a man that can fill the shoes of Thomas Jefferson.
This guy was so interesting it almost makes me forget he had slaves!! He a regular da Vinci.
I’ve recently purchased Toulouse-Lautrec’s cookbook. He provides a good mental image of himself harpooning dolphins in the English Channel.
this pudding is still made in bulgaria – my mother-in-law’s carer made it for us, but i guess sweetened pasta cooked pudding style is an acquired taste (we didn’t like it)