Monday, March 21, 2011

1870 Mac & Cheese Recipe from Kitchen Historic Blog

I saw this recipe on the Kitchen Historic blog and asked permission to re-post here as well.  My wife and mother-in-law always make macaroni and cheese from scratch.  Growing up, mom made a lot of recipes from scratch but I don't remember her ever doing mac & cheese.  So . . . I've grown accustomed to the indulgence of homemade mac & cheese since I've been married.  This recipe takes a twist adding in cayenne and mustard.  I hope you enjoy.

Put four or five ounces of macaroni in water, and boil for twenty minutes, until tender. Mix into half a pint of milk a little flour, and a small piece of butter, half a tea-cup of cream, half a tea-spoonful of mustard, salt, pepper, and cayenne, and four ounces of good fat cheese grated very fine; stir all together and boil for ten minutes. Pour this over the macaroni, after draining it from the water boil five or six minutes and serve.

The Verdict:
We decided to double the recipe, because five ounces of pasta didn't seem like enough for my hungry man. I think that five ounces would be okay for a side dish. This macaroni came out super creamy. There is a lot of sauce, but the sauce is delicious and I really enjoyed it that way. If you don't want it to be so saucy, I would suggest decreasing the amount of milk, or perhaps reducing the sauce ingredients by half. The flavour is simple, but really nice. This was dubbed the "best macaroni & cheese recipe" by my man, so I will definitely make it again. I liked how easy it was, too.

Modernized Recipe:
(Adapted from Jennie June's American Cookery Book)

10 ounces MACARONI
2 cups MILK
4 tablespoons FLOUR
4 tablespoons BUTTER
2/3 cup CREAM
1 teaspoon SALT
1 teaspoon PEPPER
CAYENNE, to taste
8 ounces OLD CHEDDAR, grated

1. Set a large pot of water to boil and cook the macaroni until tender. Strain the water and return the macaroni to the pot.
2. While the macaroni is cooking, mix the milk, flour, and butter in a medium saucepan. Stir until combined and butter has melted.
3. To the sauce, add the cream, mustard, salt, pepper, cayenne, and cheese. Mix together and simmer for ~5 minutes or until thickened.
4. Add finished sauce to macaroni and stir, cooking until evenly heated.


  1. The picture looks really really REALLY inviting..and to think that this came from, I am at an awe..i will certainly try this over the weekend with my kids..they love cooking with me, its our bonding time together…will probably modify it a bit and add blue stilton to make it more creamy..thanks for sharing!

  2. Great idea to pull the kids into making mac & cheese! Not only will they love eating it but making it now too!
    I love adding Stilton to the recipe, sounds good.