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Civil War Macaroni-and-Cheese

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 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 419kcal
Author Found on the web


  • 4 cups whole milk
  • 8 ounces elbow pasta
  • 4 tablespoon butter
  • 2 cups extra sharp cheddar cheese shredded
  • ground black pepper
  • 1/4 teaspoon dried nutmeg
  • 1/3 cup bread crumbs
  • 1/4 teaspoon cayenne


  • 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.


Calories: 419kcal | Carbohydrates: 41g | Protein: 20g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 358mg | Potassium: 357mg | Fiber: 2g | Sugar: 10g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 481mg | Iron: 1mg