Vintage Recipe: Macaroni and Cheese

macaroni and cheese baked
Diana Rattray
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Ratings (14)

Macaroni and cheese has been around for a long time, and this 1800's 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.

 

What You'll Need

  • 1 pound elbow macaroni
  • 1 teaspoon salt
  • 8 ounces cheddar cheese (sliced)
  • 1/2 cup butter

How 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, put on it slices of cheese, and on that a few bits of butter, then 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.

     

    Nutritional Guidelines (per serving)
    Calories 388
    Total Fat 28 g
    Saturated Fat 17 g
    Unsaturated Fat 8 g
    Cholesterol 78 mg
    Sodium 254 mg
    Carbohydrates 22 g
    Dietary Fiber 3 g
    Protein 12 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)