18th century American macaroni and cheese
Butter, macaroni (cooked in milk) and shredded cheese are arranged in layers multiple times in an oven-safe bowl before baking in a preheated oven. As the butter melts, it moistens and flavors the noodles. As the cheese melts, the top layer brows and forms a light crust. Oh, it's lovely!
Ingredients
- 3 cups full-fat milk
- 150 grams macaroni
- 1 teaspoon salt
- 7 tablespoons salted butter chilled (plus more to garnish)
- 150 grams shredded cheese (cheddar is used here)
Instructions
- In a pot, heat the milk with three cups of water and about a teaspoon of salt.
- When boiling, stir in the macaroni and cook until fully done, about 15 minutes.
- Drain the macaroni and set aside (see notes after the recipe).
- Preheat the oven (top and botton heat) to 375F.
- Shave the butter and spread a tablespoon on the bottom of an oven-safe bowl.
- Pile a third of the cooked macaroni on top of the butter.
- Spread two tablespoons of shaved butter on top of the macaroni followed by a third of the shredded cheese.
- Repeat the layering until all the butter, macaroni and cheese are in the bowl.
- Bake in a preheated 375F oven until the cheese melts and the top is lightly browned.
- Take the mac and cheese out of the oven and drop dollops of butter on top. Let the butter melt before serving.
Notes
You don't need to throw away the milk-water mixture in which the macaroni was cooked. You may add it to soup.