A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Should be nicely browned on top, serve in the same dish with a clean napkin pinned around it
Preserved exactly as written in the original source
Break half a pound of macaroni into pieces an inch or two long
Cook it in boiling water, enough to cover it well; put in a good teaspoonful of salt; let it boil about twenty minutes
Drain it well and then put a layer in the bottom of a well-buttered pudding-dish
Upon this some grated cheese and small pieces of butter, a bit of salt, then more macaroni, and so on, filling the dish
Sprinkle the top layer with a thick layer of cracker crumbs
Pour over the whole a teacupful of cream or milk
Set it in the oven and bake half an hour
It should be nicely browned on top
Serve in the same dish in which it was baked with a clean napkin pinned around it
Modern guidance to help you succeed with this vintage recipe
Layering cheese and butter between macaroni creates pockets of fat that emulsify with the starch released from the pasta, forming a creamy sauce without a traditional roux. The cracker crumb topping absorbs excess moisture while browning, preventing a soggy surface and adding textural contrast. Baking the assembled dish allows the milk to reduce and concentrate, while the starches continue to gelatinize, binding everything into a cohesive, creamy casserole.
The dish can be assembled completely up to 24 hours ahead, covered tightly with plastic wrap, and refrigerated. Remove from refrigerator 30 minutes before baking to take off the chill, then bake as directed, adding 10-15 minutes to the baking time if still cold in the center. The cracker crumb topping can be prepared up to 3 days ahead and stored in an airtight container at room temperature.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power in 1-minute intervals, stirring between each, until warmed through. For larger portions, reheat covered in a 325°F oven for 20-25 minutes. The texture will be drier than freshly baked; consider adding a splash of milk before reheating to restore creaminess.
AI-generated tips from Chef Cecil's culinary database
The dish can be assembled completely up to 24 hours ahead, covered tightly with plastic wrap, and refrigerated. Remove from refrigerator 30 minutes before baking to take off the chill, then bake as directed, adding 10-15 minutes to the baking time if still cold in the center. The cracker crumb topping can be prepared up to 3 days ahead and stored in an airtight container at room temperature.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power in 1-minute intervals, stirring between each, until warmed through. For larger portions, reheat covered in a 325°F oven for 20-25 minutes. The texture will be drier than freshly baked; consider adding a splash of milk before reheating to restore creaminess.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
