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Baked Macaroni with Cheese

Name: Baked Macaroni with Cheese
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup broken macaroni; 1 pint cream sauce; 2 quarts boiling salted water; 1 cup grated cheese; 1 cup buttered bread crumbs

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

274Calories

13 gProtein

39 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories274 kcal

Protein13 g

Carbohydrates39 g

Fiber1.8 g

Sugars2 g

Total Fat7.2 g

Saturated Fat3.5 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol18 mg

Sodium509 mg

Potassium142 mg

Calcium254 mg

Iron1.4 mg

Magnesium38 mg

Phosphorus217 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E0.2 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate28 mcg

Choline5.8 mg

Caffeine0 mg

Water324 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 53. The excerpt below is the record exactly as published.

BAKED MACARONI WITH CHEESE 1 cup broken macaroni 1 pint cream sauce 2 quarts boiling salted water 1 cup grated cheese 1 cup buttered bread crumbs

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