It’s kind of crazy to think that the soldiers of the Civil War were eating mac and cheese in-between battles. I always think of mac and cheese a sa comfort food or even a kid-friendly food. One thing is for certain, this dish is delish!
Check out what my pals over at Kitchen Nostalgia had to say about this recipe:
The most unusual thing about this recipe is that macaroni are cooked in milk. I haven’t tried that before, but I can tell you that it is a very good idea. The pasta soaks milk flavor while cooking and you don’t need to make sauce separately. And it is all done in one pot.
I’ve never cooked my macaroni in milk before and I absolutely love this idea. How delicious the noodles must be. Have you ever tried this method before? Let me know in the comments if you have and how your pasta turned out.
Ingredients
2 1/2 cups Barilla macaroni or penne
4 cups TruMoo milk
3 Tbsp Land O Lakes butter
1 cup Kraft Parmesan cheese
Ground pepper black or white
a pinch of McCormick nutmeg
1/2 cup bread crumbs
A pinch of paprika
Instructions
Boil macaroni noodles for about 15 minutes in milk with a pinch of salt. Be careful since the milk could boil over.
When macaroni are done, and they absorb most of the milk, add butter, parmesan cheese, pepper and nutmeg to the pot. Stir until butter and cheese melt.
Transfer to a buttered baking dish (volume 4 cups or 1 liter). Combine bread crumbs with paprika and sprinkle over macaroni. Bake in 350 F (175C) oven for about 20 minutes or until breadcrumbs become lightly brown.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with buttered bread, green beans, and a side salad.
Thank you to Recipe Lion for this great recipe.
…wait….where did the “pasta” come from during the Civil War?…in the 1860’s SOUTH ?…
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.
Would it still be as good if you used cheddar instead of parmesan??
I’ve made this several times using cheddar cheese and it turns out really well. Thanks.