It’s different, but still plenty tasty, and my household had no trouble speedily working their way through it.
The result is a texture that’s more like boxed macaroni and cheese (meaning a lot thinner than most baked versions), but still made with “real” cheese and plenty of butter. Once that was done, the milk was poured over the whole thing, topped with breadcrumbs and butter, and baked. Instead, it called for the cooked macaroni to be layered in the dish, lasagna-style, with the grated cheese (only cheddar) and breadcrumbs in alternate layers.
The biggest difference was that it didn’t start with a roux, which is a thick sauce made on the stove with butter, flour, and milk. It called for the normal ingredients (noodles, cheese, breadcrumbs, milk, butter, salt, and pepper) but was constructed very differently than today’s ultra-creamy baked versions.
This was an old-fashioned baked macaroni and cheese recipe unlike any other I’d ever made. After skimming the method, I was intrigued.
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