Medieval Mac & Cheese

From The Forme of Cury, 1390

As redacted by Cornelia of Harford for her youth entry in the Festival of the Passing of the Ice Dragon event in the Barony of the Rhydderric Hael


Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

Mac & cheese 

Take and make a thin foil of dough and carve it into pieces, and cast them on boiling water and seethe it well. Take cheese and grate it, and melted butter cast beneath and above as layers, and serve forth.


1 package of lasagna noodles (or use your own homemade pasta)
½ lb. cheddar cheese (shredded)
½ lb. gouda (shredded)
¼ – ½ c. melted butter

Optional spices
½ tsp. Cinnamon
¼-½ tsp. Saffron
1 generous inch of long pepper

Note: If using commercial noodles, err towards less butter. Homemade pasta will absorb more butter than commercial noodles. If you do make your own pasta, be mindful of egg allergies.

Cook your pasta according to the directions. If using the spices (highly recommended — they add an excellent taste!) grind them together in a mortar and pestle (yes, even the dry saffron). Toss the spices and cheeses together to mix evenly.

Spread a thin layer of butter in the bottom of a baking dish. Layer pasta and cheese mix as you would a lasagna. End with some cheese mixture — it makes the final dish look nicer. Pour the remaining butter over the dish. Cover with foil and bake at 350 for 20-30 minutes or until slightly bubbly. Remove foil and bake for an additional 5 minutes (for presentation).

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