Recipe · Pasta
Medieval Macaroni and Cheese (Macrows)
Ingredients
- 12 oz dried pasta such as flat egg noodles, mafaldine, or broken lasagna sheets (stands in for the original handmade thin dough sheets)
- 3 tbsp butter, plus more if needed
- 1 1/2 cups grated firm cheese such as cheddar, aged Gouda, or a mix of Parmesan and mild cheddar (the original just says “chese”)
- Salt
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until just tender, then drain well.
- While it is still hot, layer it in a warm serving dish or shallow pot: a little pasta, then grated cheese and dots of butter, then more pasta, repeating so cheese and butter sit both underneath and on top, as the recipe says.
- Cover for a minute so the cheese softens and the butter melts into the pasta. Toss gently if you want it more even, or leave it layered.
- Taste for salt and serve hot.