Baked Macaroni and Cheese Casserole from 1941

Elaine Bovender


I love experimenting with vintage recipes and this one from my 1941 cook book did not disappoint. It was easy to make and it was beyond good! I hope you'll try this recipe.


★★★★★ 2 votes

4 to 6, depending on serving size
15 Min
25 Min


  • 1 c
    elbow macaroni cooked according to package directions
  • 1 1/2 c
    white sauce (recipe to follow)
  • 1 c
    shredded sharp cheddar cheese
  • ·
    buttered crumbs

  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1 1/2 c
    whole milk
  • ·
    salt and pepper to taste (i also used about 1/4 tsp paprika for color)

  • 1
    sleeve round buttery crackers, crushed (i.e. town house)
  • 3 Tbsp
    melted butter

How to Make Baked Macaroni and Cheese Casserole from 1941


  1. Preheat oven to 375 degrees. Spray a 2.75 quart pyrex baking dish with cooking spray or grease lightly with butter. Set aside
  2. Cook 1 cup macaroni according to package directions and drain well. Set aside.
  3. In a heavy saucepan, melt butter being very careful not to scorch. Add flour and stir well. Slowly pour in milk, salt and pepper and cook over medium heat, stirring constantly until thickened. Remove from heat an add cheese, stirring until cheese is melted.
  4. Add cooked macaroni and fold into cheese sauce. Pour mixture into prepared baking dish. Combine crushed crackers and butter and sprinkle over the top.
  5. Bake uncovered for 25 to 30 minutes or until bubbly and crumbs are golden.

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