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Throughout the history of pasta in America, figures like Thomas Jefferson played a pivotal role in popularizing macaroni. Jefferson's admiration for Italian cuisine led him to import pasta machines and even create a macaroni recipe. His connection to James Hemings, his chef, further highlights the historical importance of macaroni and cheese, as Hemings likely influenced Jefferson’s macaroni-making endeavors.
In the early 19th century, cheese began to be incorporated more formally into macaroni recipes across various American cookbooks, reflecting a growing popularity driven by cultural exchanges with Europe. Despite its beginnings as a sophisticated dish, macaroni gradually transitioned into a more affordable meal as pasta became easier to obtain.