Name: Macaroni Cheese
Yield: Serves 2–3
Ingredients: salt and pepper, to taste; 2–3 tbsp breadcrumbs; 170 g/6 oz/1½ cups grated Parmesan or other hard cheese; 1¼ litres/2 pt/1⅓ quarts water; 225 g/8 oz/generous 2 cups macaroni; 115 g/4 oz/½ cup butter, plus extra for the dish; 570 ml/1 pt/2⅓ cups milk

Preparation info

Serves
2–3

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Pasta has been combined with cheese since at least the medieval period, although the cheese was frequently soft cheese, and was flavoured with various spices. A recognisably modern version of macaroni cheese was being made by the 18th century, with Elizabeth Raffald, one of the best-known authors of the Georgian period, specifying Parmesan as the cheese. Her book The Experienced English Housekeeper