Civil War Macaroni-and-Cheese

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.

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

Equipment

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 breadcrumbs
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 butter. 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 dish with non-stick spray.
Add pasta mixture. Sprinkle with breadcrumbs. Sprinkle with cayenne.
Bake for 20 minutes or until golden brown.

Notes

Although not authentic, feel free to substitute a little pepper jack cheese for the cheddar for a nice kick!

Nutrition