Macaroni, usually served with the cheese course, of course


  • 600ml milk
  • salt and pepper, to taste
  • 250g macaroni
  • 125g butter
  • 175g parmesan or aged cheddar cheese, grated
  • 1/2 cup fresh breadcrumbs, or to taste


This recipe is from Mrs Beeton's book of household management (1861) but has been revised for more modern kitchen technology and metric measurements. This is not quite the 'comfort food' version we have grown accustomed to, as it lacks the white, or bechamel, sauce but it is interesting to see that it had a place on the table, accompanying the cheese board.


In a large saucepan, combine the milk with 1 litre of water. Add a teaspoon of salt (or to taste). Bring to boil over medium-high heat, and add the macaroni. Stir to separate the pasta pieces. When just cooked, or 'al dente' (refer to recommended cooking time on the product packaging), drain, discarding the cooking liquid, and put the macaroni in a deep ovenproof dish.
Meanwhile, preheat the grill in your oven or stove to a medium heat. Chop the butter into very small pieces. Sprinkle two-thirds of the butter and two-thirds of the grated cheese over the hot macaroni and add salt and pepper to taste. Gently mix to distribute evenly through the macaroni. Mix together the breadcrumbs and the remaining cheese, and scatter across the macaroni. Melt the remaining butter in a small dish and drizzle over the breadcrumbs. Place the dish under the grill to brown the breadcrumbs and melt the cheese, being careful not to burn them.

This recipe appeared in the post Mmmmmacaroni! on November 21, 2013.

Have you tried this recipe?

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