A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use soup stock to prevent burning, layer the macaroni and cheese alternately
Preserved exactly as written in the original source
Put the macaroni into a saucepan and turn over it a strong soup stock, enough to prevent burning
Strew over it an ounce of grated cheese
When the cheese is melted, dish
Put alternate layers of macaroni and cheese, then turn over the soup stock and bake half an hour
Modern guidance to help you succeed with this vintage recipe
Using soup stock instead of plain water adds depth of flavor while providing fat and gelatin that help create a smoother sauce when combined with the cheese. Layering the cheese and macaroni creates pockets of concentrated flavor throughout the dish, while the pre-melting step ensures the cheese is evenly distributed. Baking allows the top to develop a golden crust while the interior stays creamy, as the starches from the macaroni absorb liquid and thicken the sauce.
The macaroni can be pre-cooked and the cheese grated up to 1 day ahead; store separately in the refrigerator. Assemble the dish just before baking, adding an extra 10-15 minutes to the baking time if ingredients are cold.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of stock or milk, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will be drier than when freshly made; add extra stock before reheating to restore creaminess.
AI-generated tips from Chef Cecil's culinary database
The macaroni can be pre-cooked and the cheese grated up to 1 day ahead; store separately in the refrigerator. Assemble the dish just before baking, adding an extra 10-15 minutes to the baking time if ingredients are cold.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of stock or milk, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will be drier than when freshly made; add extra stock before reheating to restore creaminess.
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