Based on an authentic American Civil War era recipe for “maccaroni cheese.”
The National Military Park Museum at Gettysburg is not to be missed, by the way.
It wasn’t really that long ago.
Elise Bauer
My grandmother was born in 1899.
The last Civil War veterans died in the 1950s.
My grandmother would have encountered many a Civil War veteran in her younger days.
Elise Bauer
So, what did they eat in the 1860s?
How did they eat?
Many people didn’t have stoves.
Elise Bauer
Many cooked their meals over an open fire in a fireplace or hearth.
Mac-n-cheese in the 1860s, really?
What kind of cheese?
Elise Bauer
For our interpretation, we use 2 cups of milk for every cup of elbow macaroni pasta.
We use equal amounts of pasta and cheese, and use cheddar for the cheese.
The seasonings we use are nutmeg, pepper, and cayenne.
Elise Bauer
Mace would have been commonly available in the 1860s, nutmeg is more often used now.
Pepper and cayenne would have been widely available too.
For us 2 cups of milk for every 1/4 pound of pasta worked fine.
Update 1-27-12I’ve discovered another recipe from Godey’s published inthis blog.
Civil War Macaroni and Cheese
You must usewhole milkfor this recipe.
If you use low fat or non-fat milk, the mixture may curdle.
Stir in the dry macaroni pasta.
Let come to a boil, reduce the heat to a simmer.
Cook the macaroni for 15 minutes or until done.
The macaroni should absorb almost all of the milk.
Once the cheese has melted, pour the sauce into the macaroni and milk mixture and stir to combine.
Taste and add salt if needed.
Place macaroni and cheese mixture into a baking dish.
Sprinkle the top with breadcrumbs.
Sprinkle lightly with cayenne (if using).
Bake in a 400F oven for 20 minutes or until the top is lightly browned.
