This Civil War Macaroni And Cheese Is Robert E. Lee Approved

I am always looking for old-style recipes that have a vintage flare. Well, this mac and cheese comes from the Civil war era and I don’t think you can get more vintage than that. Just imagine the soldiers being served macaroni and cheese and how this simple food must have comforted them during such a treacherous time in history.

I love how this dish is prepared and the subtle differences within it that reflect the times. Did you know that they boiled their pasta in milk? How delightful does that sound!

I cannot wait to give this historical mac and cheese recipe a try.

This isn’t your average recipe for macaroni and cheese. Civil War Macaroni and Cheese is an old-fashioned recipe from the Civil War era.

What sets this recipe apart is that the macaroni is cooked in milk, so the noodles absorb a creamy flavor and the sauce can be made right in the same pan! Once baked with a bread crumb topping, you’ll have delicious macaroni and cheese that’s creamy and comforting. -Recipe Lion

Recipe and photo courtesy of Recipe Lion.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Feel free to use penne macaroni in this dish if you haven’t any Bucatini.

5 comments

I find it interesting that the recipe is calling only for Parmesan cheese, it’s usually a topping, with cheddar blends most often being the sauce base. It certainly would produce a sharper flavour. I’m going to try this one.

Kraft parmesan cheese? Why? Are they sponsoring you? Speaking of, you are more concerned with including the brand, but don’t mention what fat content the milk should have?? Is the butter supposed to be salted or unsalted?

But mostly: boil for FIFTEEN MINUTES??? What? I guess if you want *mush.* Elbow macaroni usually needs 8-10 minutes. On top of that, you’re supposed to *undercook* pasta when it is then going to be baked. Seriously, this is the most egregious part of the recipe.

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