Recipes

Baked Macaroni and Cheese (Without Cream Sauce)

Recipe No. 211 from the U.S. Army's WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Pasta

Serves 100 servings, 12 ounces (1¾ cups) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 211 from the U.S. Army’s WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Macaroni — 20 pounds
  • Salt — 10 ounces (⅓ mess kit cup)
  • Water, boiling — 20 gallons (80 No. 56 dippers)
  • Cheese, shredded — 16 pounds (16 No. 56 dippers)

Directions

  1. Break macaroni into 2- to 3-inch pieces.
  2. Add macaroni slowly to boiling salted water; boil 10 to 15 minutes or until tender. Drain well.
  3. Place ½ macaroni in well-greased baking pans; cover with ½ cheese. Add remaining macaroni; sprinkle remaining cheese on top.
  4. Bake in moderate oven (350° F.) 25 minutes or until cheese is melted.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Macaroni — 1 lb 9⅔ oz Salt — ¾ oz Water, boiling — 1⅔ gal Cheese, shredded — 1 lb 4½ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 211, Macaroni, Spaghetti, Noodles and Rice. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.