Vintage 1800s Macaroni and Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/17/21
Baked macaroni and cheese

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Yield: 1 8 x 8-inch casserole
Nutrition Facts (per serving)
408 Calories
29g Fat
25g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 408
% Daily Value*
Total Fat 29g 37%
Saturated Fat 17g 85%
Cholesterol 78mg 26%
Sodium 722mg 31%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 13g
Vitamin C 0mg 0%
Calcium 278mg 21%
Iron 1mg 6%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Macaroni and cheese has been around for a long time, and this 1800s recipe proves it. The recipe is actually adapted from the cookbook, The Virginia Housewife (1824). It's an example of a very early recipe for macaroni and cheese, layered and baked in a hot oven.

With only four ingredients, this recipe is short and sweet. 

Ingredients

  • 1 pound elbow macaroni

  • 1 teaspoon salt

  • 8 ounces cheddar cheese, sliced

  • 1/2 cup butter

Steps to Make It

  1. Heat the oven to 375 F to 400 F (quick oven).

  2. Boil as much macaroni as will fill your dish, until quite tender.

  3. Drain and sprinkle a little salt over it. Put a layer of macaroni in your baking dish. Add a layer of sliced cheese then a layer with a few bits of butter. Add new layers of macaroni, cheese, and butter until the dish is full.

  4. Place thin slices of cheese on the top, and then bake in the preheated oven for 20 to 30 minutes.