Macaroni Cheese

Name: Macaroni Cheese
Ingredients: The macaroni should be first boiled tender in water or, still better, in milk; grated cheese added to it; and a small piece of butter; the whole surmounted with a dome of bread-crumbs

From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880

Use dry bread-crumbs for quicker browning.

Presented as published in 1880. 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

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 135. The excerpt below is the record exactly as published.

macaroni cheese. The macaroni should be first boiled tender in water— or, still better, in milk. It is then placed in a small tin and grated cheese added to it, and a small piece of butter. When it is piled up sufficiently high, and the whole sur- mounted with a dome of bread-crum

Cook this with the app: pantry check, scaling, and the assistant.