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How to Make Macaroni Cheese - The Queen Victoria Era Way

Macaroni and cheese is such a popular in America dish. Today we dive into an antique approach of making it with Mrs Crocombe at at Audley End House and Gardens in Essex, UK.
Macaroni and cheese is such a popular in America dish. Today we dive into an antique approach of making it with Mrs Crocombe at at Audley End House and Gardens in Essex, UK.

To serves macaroni and cheese as a side dish to 2-3 people you will need:
Macaroni - 225g / 8oz / 2 cups
Parmesan - 175g / 6oz / 1 cup, grated 
Butter - 110g / 4oz / 1 stick, plus extra for greasing
Milk - 600ml / 1pt / 2 ½ cups
Water - 1.2L / 2pts / 5 cups 
Breadcrumbs - 2-3 tbsp
Salt and pepper, to season

METHOD
Begin by breaking your macaroni tubes into smaller sections.

Bring the water and milk to the boil with a good handful of salt. When it boils, throw in the pasta and cook until it is nearly done (it needs to be slightly under-cooked as it will cook further in the oven).

Butter a shallow dish (around 20cm / 8 inches in diameter) and put in half of the cooked macaroni. Dot this with a third of the butter, and sprinkle with half of the cheese. Season with ground pepper to taste. Add another layer of macaroni, dot with another third of the butter, and top with breadcrumbs mixed with the rest of the cheese. Finally, melt the remaining butter and drizzle it over the top.

Bake at 200c / 400F for 15 mins until the cheese is bubbling and golden brown. For a really good, crisp top, finish with 2-3 minutes under a hot grill.

Source: www.youtube.com

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