Monday, February 29, 2016

Old-fashioned Baked Mac and Cheese

This fun little gem came from a cookbook group I participate in on Facebook. Someone found a cookbook from the 1930s. I'm talking back in the days when people make their own maraschino cherries.

It was FASCINATING. And for the most part, extremely unappetizing! Just my opinion, of course, but FYI, your memories of "Grandma's cooking" might be better than Grandma's cooking actually was. Unless you enjoy creamed everything. (Creamed eggs, creamed spinach, creamed ham, creamed chicken, creamed peas... you get the idea.)

Anyway, we mailed the book around to each other and each person picked two recipes to try at home. Of the two I picked, one was really very average and ho-hum. But this one, a clarion call to a day before Kraft Mac and Cheese, was actually quite excellent. I made a few modifications (I think the only spices the cookbook used was salt, if that's considered a spice) and would actually make this again!

Oh, and the measurements were so laughable. Things like, "noodles. butter." Yeah. No measurements. Cookbooks have come a long way.


8 oz. noodles, prepared
1 C soft bread crumbs
1/2 small onion, minced
1/2 green pepper, chopped
1 T butter
12 oz. grated cheddar cheese
1 C milk
1/2 C heavy cream
2 eggs
salt and pepper to taste
paprika for garnish

1. Saute the onion and pepper in the butter for five minutes over low heat until softened.

2. Remove from heat. Mix the noodles bread crumbs, and cheese together.

3. Add in the eggs. Mix well.

4. Add the onions and pepper mixture.

5. Finally, stir in the milk and cream. Season with salt and pepper.

7. Pour into a greassed 2-qt baking dish. Bake at 375 degrees for 45 minutes.

7. Serve!



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In my pursuit to getting a cookbook published, I'm trying to develop my credibility as a food writer, and not just an author.