Civil War Macaroni-and-Cheese Archives

Although not quite historically accurate, this Civil War macaroni-and-cheese is really quite good. I think the main reason that it tastes so good is that the pasta is cooked in milk instead of water, giving it a creamier taste. Just like when you boil anything else, you need flavor in the water to make up for lost.

Apparently, elbow pasta, whole milk and cheddar cheese were not very common during the Civil War. But this recipe for Civil War macaroni-and-cheese is a close representation of what soldiers at the time would eat. Straight pasta, skim milk and Parmesan cheeses were more common then. Feel free to substitute!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my southwestern macaroni-and-cheese recipe.

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5 from 1 vote

Civil War Macaroni-and-Cheese

Course Side

Cuisine American

Keyword mac and cheese, macaroni and cheese

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 419kcal

Author Found on the web

Ingredients

4 cups whole milk
8 ounces elbow macaroni
4 tablespoon butter
2 cups extra sharp cheddar cheese shredded
ground black pepper
¼ teaspoon ground nutmeg
⅓ cup bread crumbs
¼ teaspoon cayenne

Instructions

Preheat oven to 400 F.
Heat the milk in a large pot until it begins to steam.
Stir in the pasta. Bring to a boil then reduce the heat to a simmer.
Cook for 15 minutes, stirring occasionally and making sure that the pot doesn’t foam over. The pasta should absorb almost all of the milk. Remove from heat.
Meanwhile, in a separate saucepan, melt the better. Add in the cheese, pepper, and nutmeg. Stir until the cheese has melted. Pour mixture into the pot with the pasta. Stir and add salt, to taste.
Spray a 9″ x 9″ baking wish with non-stick spray.
Add pasta mixture. Sprinkle with breadcrumbs. Sprinkle with cayenne.
Bake for 20 minutes or until golden brown.