I recently was in the mood for comfort foods, so decided to try a hundred-year-old recipe for Noodles and Cheese. The noodles were in a creamy cheese sauce that was made using American cheese. The recipe had an old-fashioned goodness that took me back to dishes served at family reunions and potluck dinners when I was a child. When I make cheesy pasta dishes, I tend to use cheddar cheese, but the American cheese in this dish is a nice variation.
Here the original recipe:
Here’s the recipe updated for modern cooks:
Noodles and Cheese
1/2 pound noodles
1 teaspoon salt
1/4 pound American cheese, grated or shredded
salt and pepper
1 tablespoon flour
1 1/2 tablespoons butter
1 cup milk
Preheat oven to 375° F.
Fill a large saucepan 2/3 full with water; add 1 teaspoon salt. Heat to boiling using high heat. Stir in the noodles, then reduce heat and simmer until the noodles are tender (about 8-10 minutes). Remove from the heat and drain. Rinse with cold water and drain again.
Put half of the noodles in a 1 1/2 quart casserole dish. Sprinkle with salt and pepper, then dot with small pieces of the butter. Sprinkle with half of the flour. Then, using one-half of the cheese, add a layer of cheese. Put remaining noodles on top of the cheese layer, then sprinkle with salt and pepper. Dot with small pieces of butter, then sprinkle with the remaining flour. Top with a layer of the remaining cheese . Gently pour the milk over everything. Place in oven and heat until hot and bubbly (approximately 30-45 minutes).