Jefferson Served Mac and Cheese at the White House and Reagan Kept Jelly Beans Close: 12 Presidents’ Favorite Foods You Can Make at Home

Lincoln asked for chicken fricassee. Taft wanted steak and potatoes at nearly every meal. Reagan kept a jar of jelly beans within reach. Long before the White House had a pastry chef on TV, America’s leaders had the same cravings the rest of us do: comfort food, food from home and a little something sweet. Here are presidents’ favorite foods through history, from Mount Vernon to the 1990s, and how to make each one in your own kitchen..

Thomas Jefferson’s favorite foods: baked macaroni and cheese

Jefferson loved European food and brought pasta home to Virginia. In 1789 he asked for a macaroni mold from Naples, and in 1802 a guest at the President’s House wrote about being served a dish called macaroni. Monticello historians say a macaroni and cheese recipe in his papers was most likely dictated by an enslaved chef such as James Hemings or Edith Fossett, who cooked for him. This baked version, with a golden crust, is the kind of dish that started it all. Crispy top or creamy middle?

You will need: 1 pound elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups whole milk, 1 teaspoon salt, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, 3 cups shredded sharp cheddar, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs with 2 tablespoons melted butter.

How to make it: Heat the oven to 375 F and butter a 9×13 dish. Cook the macaroni 2 minutes less than the package says and drain. Melt the butter, whisk in the flour, then slowly whisk in the milk and cook until thick. Stir in the salt, mustard, pepper, cheddar and Parmesan until smooth. Mix with the pasta, spread in the dish and top with the buttered crumbs. Bake 25 to 30 minutes until bubbling and golden.

George Washington’s favorite foods: hoecakes swimming in butter and honey

Breakfast at Mount Vernon often meant hoecakes, simple cornmeal griddle cakes. Washington’s step-granddaughter Nelly Custis later wrote that he liked them swimming in butter and honey, and many visitors mentioned them as a big part of the morning meal. They are cheap, fast and very good with a cup of coffee. Mount Vernon still shares a hoecake recipe today. Would you try the first president’s breakfast?

You will need: 1 1/2 cups fine white or yellow cornmeal, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon baking soda, 1 egg, 1 1/4 cups warm water or milk, butter for the griddle. To serve: soft butter and honey.

How to make it: Whisk the cornmeal, salt, sugar and soda. Stir in the egg and enough warm water to make a batter like thick pancake batter. Heat a buttered griddle or cast iron skillet over medium. Pour 1/4 cup batter per cake and cook 3 minutes per side until golden. Serve hot with plenty of butter and honey.

Abraham Lincoln: chicken fricassee

Lincoln was famous for eating whatever was put in front of him. But one dish stood out as his fancy favorite: chicken fricassee, chicken pieces browned and simmered in a creamy gravy. It is old-fashioned comfort food that tastes even better the next day. Serve it over rice, biscuits or mashed potatoes. Would you have ordered it too?

You will need: 1 whole chicken (cut into 8 pieces) or 3 pounds bone-in thighs, salt and pepper, 2 tablespoons butter, 1 tablespoon oil, 1 onion (chopped), 8 oz mushrooms (sliced), 2 carrots (sliced), 3 tablespoons flour, 2 cups chicken broth, 1/2 cup heavy cream, 1 teaspoon thyme, parsley.

How to make it: Season the chicken. Brown it in the butter and oil in a large pot, about 5 minutes per side, then set aside. Cook the onion, mushrooms and carrots 5 minutes. Stir in the flour, then the broth and thyme. Return the chicken, cover and simmer 35 to 40 minutes until tender. Stir in the cream and simmer 5 minutes. Top with parsley.

Ulysses S. Grant: old-fashioned rice pudding

The general who led the Union Army counted among his favorite foods a simple, sweet dessert: rice pudding. It is one of the most humble desserts there is, just rice, milk, sugar and a little spice, cooked slowly until creamy. It is also a smart way to use leftover rice. Serve it warm with cinnamon or cold with berries on top. Warm or cold: how do you like your rice pudding?

You will need: 1/2 cup short or medium grain rice, 4 cups whole milk, 1/2 cup sugar, 1/4 teaspoon salt, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/3 cup raisins (optional). Berries to serve.

How to make it: Put the rice, milk, sugar and salt in a heavy pot. Bring to a gentle simmer and cook, stirring often, 30 to 35 minutes until the rice is soft and the mix is creamy. Beat the egg in a bowl, whisk in a ladle of the hot rice, then stir it all back into the pot. Cook 2 minutes more. Stir in the vanilla, cinnamon and raisins. Serve warm or chilled.

William Howard Taft: steak and potatoes

Taft did not hide his favorite foods. He reportedly requested steak and potatoes for every meal. This is a simple, classic plate: a pan-seared steak with a buttery crust and crispy roasted potatoes. Cook the steak in a very hot cast iron pan and let it rest before slicing. How do you like your steak cooked?

You will need: 2 ribeye or strip steaks (about 1 inch thick), salt and pepper, 1 tablespoon oil, 2 tablespoons butter, 2 cloves garlic, 2 sprigs thyme. Potatoes: 1 1/2 pounds small potatoes (halved), 2 tablespoons olive oil, salt, pepper, rosemary.

How to make it: Heat the oven to 425 F. Toss the potatoes with oil, salt, pepper and rosemary and roast 30 to 35 minutes. Pat the steaks dry and season well. Heat the oil in a cast iron skillet until very hot. Sear the steaks 3 to 4 minutes per side. Add the butter, garlic and thyme and spoon the butter over the steaks for 1 minute. Rest 5 minutes, then slice.

Franklin D. Roosevelt: the hot dogs he served a king

In 1939, President Roosevelt and Eleanor Roosevelt hosted King George VI and Queen Elizabeth of Britain at a picnic at their home in Hyde Park, New York. On the menu: hot dogs. The newspapers loved it, and it became one of the most talked-about meals in White House history. Grill them, set out the toppings and let everyone build their own. Mustard, ketchup or both?

You will need: 8 all-beef hot dogs, 8 hot dog buns, 1 tablespoon butter (for the buns). Toppings: yellow mustard, ketchup, sweet relish, chopped onion, sauerkraut, chili, shredded cheddar.

How to make it: Heat a grill or grill pan to medium high. Score the hot dogs lightly. Grill 5 to 7 minutes, turning often, until browned and hot all the way through. Butter the cut sides of the buns and toast 1 minute. Tuck the hot dogs in and set out the toppings.

Dwight D. Eisenhower’s favorite foods: Camp David beef stew

Eisenhower was a skilled home cook who liked to make soups and stews for family and friends at Camp David. A hearty beef stew, loaded with potatoes, carrots and onions, is exactly the kind of Sunday pot he would have stirred. It is cheap, it feeds a crowd and it tastes better the next day. Brown the beef well for the deepest flavor, and if you love a good pot, try these hearty stews from around the world. Do you cook to relax, like Ike did?

You will need: 2 pounds beef chuck (cut into cubes), 1/4 cup flour, salt and pepper, 2 tablespoons oil, 1 onion (chopped), 2 cloves garlic, 2 tablespoons tomato paste, 4 cups beef broth, 1 teaspoon thyme, 1 bay leaf, 4 carrots (chunks), 1 1/2 pounds potatoes (chunks), 1 cup peas.

How to make it: Toss the beef with flour, salt and pepper. Brown in the oil in batches in a large pot. Add the onion and garlic and cook 3 minutes. Stir in the tomato paste, broth, thyme and bay leaf. Cover and simmer 1 1/2 hours. Add the carrots and potatoes and simmer 30 to 40 minutes more until tender. Stir in the peas for the last 5 minutes.

John F. Kennedy: New England clam chowder

Kennedy grew up in Massachusetts and loved the creamy clam chowder he ate as a boy. Of all his favorite foods, it is the truest taste of the New England coast: clams, potatoes, onions and a little bacon in a rich, milky broth. Canned clams make it easy any time of year. Serve it with oyster crackers or crusty bread. New England white or Manhattan red: which chowder do you pick?

You will need: 4 slices bacon (chopped), 1 onion (diced), 2 stalks celery (diced), 3 tablespoons flour, 2 cans (6.5 oz each) chopped clams with juice, 1 bottle (8 oz) clam juice, 1 1/2 pounds potatoes (diced), 1 bay leaf, 1 1/2 cups whole milk, 1 cup heavy cream, salt, pepper, parsley.

How to make it: Cook the bacon in a pot until crisp. Add the onion and celery and cook 5 minutes. Stir in the flour. Add the clam juice from the cans and the bottle, the potatoes and bay leaf. Simmer 15 minutes until the potatoes are tender. Stir in the clams, milk and cream and heat gently without boiling. Season and top with parsley.

Lyndon B. Johnson: Texas barbecue brisket

Lyndon Johnson brought Texas-style barbecue to the White House and often hosted big barbecues at his ranch in the Texas Hill Country. Among Texans’ favorite foods, brisket is the king of Texas barbecue: a big cut of beef rubbed with salt and pepper and cooked low and slow until it is tender enough to pull apart. You do not need a smoker; the oven works too. Brisket with sauce or no sauce?

You will need: 1 beef brisket (5 to 6 pounds, flat cut), 2 tablespoons coarse salt, 2 tablespoons coarse black pepper, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 cup beef broth, barbecue sauce for serving (optional).

How to make it: Mix the salt, pepper, garlic powder and paprika and rub all over the brisket. Rest 1 hour (or overnight in the fridge). Heat the oven to 275 F. Put the brisket fat side up in a roasting pan, add the broth and cover tightly with foil. Roast 5 to 6 hours until very tender. Uncover for the last 30 minutes. Rest 30 minutes, then slice across the grain.

Richard Nixon: cottage cheese with ketchup

Here is the strangest of all the favorite foods on our list. Nixon was known for a simple lunch of cottage cheese topped with ketchup. It sounds odd, but think of it as a creamy, tangy, high-protein snack with a sweet-sour topping. If you are brave, try the original. If not, the version below swaps in a fresh tomato salsa. Would you try it: yes, no or only on a dare?

You will need: 1 cup cottage cheese, 2 tablespoons ketchup (the original) or 1/3 cup chopped tomato mixed with 1 tablespoon minced onion, a pinch of salt and pepper and a few drops of vinegar. Optional sides: pineapple chunks, lettuce leaves, whole grain crackers.

How to make it: Scoop the cottage cheese onto a plate or into a bowl. Spoon the ketchup over the top, or mix the tomato, onion, salt, pepper and vinegar and spoon that on instead. Add pineapple, lettuce or crackers on the side. Eat right away.

Ronald Reagan’s favorite foods: the jelly beans on his desk

Reagan started snacking on jelly beans to help him quit smoking his pipe, and the habit stuck. A jar of red, white and blue jelly beans became famous during his years in the White House. You cannot easily make jelly beans at home, but you can make a fun jelly bean treat for a party: crispy rice bars studded with colorful beans. Which flavor do you always pick out first?

You will need: 6 cups crispy rice cereal, 1 bag (10 oz) mini marshmallows, 4 tablespoons butter, 1/2 teaspoon vanilla, pinch of salt, 1 cup jelly beans (red, white and blue for a party).

How to make it: Butter a 9×13 pan. Melt the butter in a large pot over low heat, add the marshmallows and stir until smooth. Stir in the vanilla and salt. Add the cereal and stir to coat. Let cool 2 minutes, then fold in most of the jelly beans. Press into the pan with buttered hands and press the rest of the beans on top. Cool 1 hour and cut into squares.

Bill Clinton: chicken enchiladas

Clinton was known for his love of everyday food, and his favorite was chicken enchiladas. They are a great family dinner: shredded chicken and cheese rolled in tortillas, covered with sauce and more cheese, and baked until bubbly. Use a store-bought rotisserie chicken to save time. It is a fitting way to finish this list of presidents’ favorite foods. Which president’s plate would you pull up a chair for?

You will need: 3 cups shredded cooked chicken, 1 can (10 oz) red or green enchilada sauce plus 1 cup more, 8 oz cream cheese (soft), 2 cups shredded Monterey Jack or cheddar, 1 teaspoon cumin, 10 small flour or corn tortillas, sour cream, cilantro and green onions to serve.

How to make it: Heat the oven to 375 F. Mix the chicken, cream cheese, 1 cup cheese, cumin and 1/2 cup sauce. Spread 1/2 cup sauce in a 9×13 dish. Fill each tortilla with the chicken mix, roll up and set seam side down in the dish. Pour the rest of the sauce on top and sprinkle with the rest of the cheese. Bake 20 to 25 minutes. Top with sour cream, cilantro and onions.