Macaroni Cheese

  • Makaron is the general term for pasta in Poland.
  • Pasta and cheese casseroles were recorded in the 14th century in Italian cookbook.
  • This recipe would be described as makaron z serem in Polish.
  • In 1802, Thomas Jefferson, the American President, served “a pie called macaroni” at a state dinner.
  • In 1824, an American cookbook, The Virginia Housewife by Mary Randolph (Jefferson’s daughter) included a dish of macaroni, cheese, and butter, layered together and baked in a hot oven.
  • This was the start of the American classic – Mac & Cheese.
  • Most recipes use a thick cheese sauce with boiled pasta.
  • Here the pasta is boiled in milk and water and a cheese sauce is not used.
  • Cheddar or Gouda cheese has been used rather than Parmesan.


  • 225g macaroni (or other small pasta shapes)
  • 130g butter
  • 230g of Cheddar or Gouda cheese
  • 600ml milk
  • 1 litre of water
  • 50g of fine white breadcrumbs
  • Salt and pepper to taste


  • Grate the cheese.
  • Divide the cheese into 2 portions – 60g and 170g
  • Use a large pan and bring the milk, water and some salt to the boil.
  • Drop in the macaroni and boil till tender stirring occasionally.
  • Watch carefully so the liquid does not froth and boil over.
  • Melt 30g of the butter in a small saucepan.
  • Drain the macaroni and put it back in the warm saucepan.
  • Mix in the 100g of butter and the 170g of cheese with the macaroni.
  • Stir in the pepper.
  • Place in an oven proof dish.
  • Mix the 60g of cheese with the breadcrumbs and sprinkle on top.
  • Pour the melted butter over the breadcrumbs.
  • Brown the top under a hot grill.
  • Serve immediately.

Served on Royal Doulton Carnation 1982 – 1998