Vintage Recipe: Macaroni and Cheese

macaroni and cheese baked
Diana Rattray
Ratings (14)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
388 Calories
28g Fat
22g Carbs
12g Protein
(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 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.



  • 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, 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.