Celebrate Thomas Jefferson’s April 13 birthday by making this take on his macaroni recipe tweaked for today’s young chefs.

This isn’t everyday mac and cheese: The noodles aren’t hollow, and the Founding Father’s handwritten recipe doesn’t call for cheese. Still, we added Parmesan, a cheese he enjoyed.

HANDS-ON TIME: 45 minutes

TOTAL TIME: 1 hour

MAKES: Nearly 1 pound of pasta

KITCHEN GEAR: Measuring spoons, measuring cup, large and small mixing bowls, whisk, wooden spoon, slotted spoon, table knife, large cutting board, rolling pin, medium saucepan, colander, three bowls, gallon storage bag, dish towel, three forks


●1/8 teaspoon salt

●2 cups unbleached all-purpose flour, plus more for counter and pin

●2 large eggs

●¼ cup whole milk, or more as necessary

●1½ teaspoons unsalted butter

●3 tablespoons shredded Parmesan

●salt and pepper


Tested by Christina Barron; email questions to kidspost@washpost.com