The inspiration behind today's classic mac-and-cheese, "vermicelli prepared like pudding" was brought stateside by commercial pasta maker and French Revolution refugee, Lewis Fresnaye. In 1802, he distributed the recipe throughout Philadephia, calling for the coiled pasta he sold, and the rest, as they say, is history. Luckily for Washingtonians, this Jose Andre restaurant travels back in time to serve a macaroni dish well worth the trip.