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Baked Macaroni And Cheese (Without Cream Sauce)

Tips: - The book suggests making a cheese sauce with evaporated milk to pour over the cooked macaroni, so the cheese spreads more evenly. You'll need: Large pot, 9×13-inch baking pan, greased. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 272g (2 ⅔ cups) Macaroni
  • 10g (1 ¾ tsp) Salt
  • 2.3L (9 ⅔ cups) Water, boiling
  • 218g (7 ¾ oz) Cheese, shredded

Instructions

  1. 1

    Break the macaroni into 2- to 3-inch pieces.

  2. 2

    Add the macaroni slowly to boiling salted water; boil 10 to 15 minutes or until tender. Drain well.

  3. 3

    Place half of the macaroni in the greased baking pan; cover with half of the cheese. Add the remaining macaroni and sprinkle the remaining cheese on top.

  4. 4

    Bake in a moderate oven (350°F) 25 minutes or until the cheese is melted.

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Baked Macaroni And Cheese. (Without Cream Sauce)

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 10 pounds Macaroni
  • 6 ounces (12 mess kit spoons) Salt
  • 10 gallons (40 No. 56 dippers) Water, boiling
  • 8 pounds (8 No. 56 dippers) Cheese, shredded*. even distribution

Instructions

  1. 1

    Break macaroni into 2- to 3-inch pieces.

  2. 2

    Add macaroni slowly to boiling salted water; boil 10 to 15 minutes or until tender. Drain well.

  3. 3

    Place y2 macaroni in well-greased baking pans ; cover with }^ cheese. Add remaining macaroni; sprinkle remaining cheese on top.

  4. 4

    Bake in moderate oven (350° F.) 25 minutes or until cheese is melted.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Scaled 4 amounts and rounded each to a kitchen measure, like ½ cup.
  • Tidied 1 ingredient name.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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