Macaroni and Cheese Custard (1943)

Cooking on a Ration: Food is Still Fun Marjorie Mills, 1943

It’s not necessary to be grim and determined about food; the nutrition pronouncements we try to follow aren’t an endless task or substituting something “good for you” for something you would rather eat. 

Macaroni and Cheese Custard

3 cups cooked macaroni 

2 ½ cups milk 

1 ½  t salt 

¼ t paprika 

1 T melted butter or margarine

2 eggs 

1 cup finely cut cheese 

Heat milk; add butter, cheese, and seasonings, and pour into slightly beaten eggs. Put macaroni in greased baking dish and pour over the milk mixture. Let stand in pan of hot water and bake gently about 30 minutes in a moderate oven (350 degrees), or until firm in the middle. Serves 6.   

Method: I microwaved the milk and butter together, then whisked everything else in and poured it over the noodles. I didn’t do the water bath, because my modern oven has more even heat than a 1940’s one. 

Verdict: This took about as long to prep as boxed macaroni and cheese, although there was a half hour of oven time as well. Everyone liked it!  It isn’t as good as homemade macaroni and cheese, but I think it’s better than boxed. My family said they slightly preferred boxed, but it was close enough that could be down to familiarity and nostalgia value. It’s certainly healthier than either, with only a tablespoon of butter and a cup of cheese (extra sharp cheddar, of course!) As a bonus, making this helps fight Hitler, and you can’t argue with that. 

In conclusion: give it a try!  See what you think. Is it worth it for you?