Macaroni and cheese, a beloved comfort food today, has a long history that stretches back centuries. One of the earliest recorded recipes in English cookbooks appears in Modern Cookery for Private Families (1845) by Eliza Acton, a pioneering work that helped shape home cooking in the 19th century.
Acton's recipe reflects a time when macaroni, a relatively new import to British kitchens, was prepared with simple yet rich ingredients to create a dish both elegant and satisfying. This early version of macaroni and cheese offers a glimpse into the evolving tastes of the Victorian era and the foundations of a dish that remains a staple in households around the world.
INGREDIENTS
- 10 ounces (285g) White Cheese sliced thin.
- 1 3/4 cup (425 ml) Cream
- 4 tablespoons (55g) unsalted butter (plus 1 tbsp for boiling pasta)
- 1/2 teaspoon of salt
- ¼ teaspoon of Cayenne
- ¼ teaspoon of Mace
- Dried breadcrumbs
DIRECTIONS
- Boil water with salt and 1 tablespoon butter. Add the pasta and cook 9 to 11 minutes or until done to your taste.
- Bring the cream to a simmer in a small saucepan and then add the butter and stir until melted. Add the cheese and stir until melted. Then stir in the salt, cayenne, and mace and simmer for several minutes.
- Toast the breadcrumbs in a dry pan.
- Once cooked, drain the pasta and put it in a pan or dish and pour the cheese sauce over the pasta making sure everything is coated. Cover with toasted breadcrumbs and serve hot.
From the book Modern Cookery for Private Families: https://amzn.to/3NBH8ET
