Notes
Makes 6–8 servings. All ingredient quantities are fixed; this recipe does not scale. Use 200 g dry macaroni.
Source: Betty Crocker’s New Picture Cook Book, First Edition, Sixth Printing, originally copyrighted 1961 by General Mills.
The cookbook was originally published 65 years ago (as of 2026), although this particular printing may be slightly newer. This is a genuine early-1960s American recipe, which explains the unusually simple macaroni and cheese preparation: cubed Cheddar, milk, and no flour-based sauce.
The metric weights were converted by ChatGPT and supplied with the recipe.
- The original recipe specifies 7 or 8 oz uncooked macaroni, then calls for hot boiled macaroni when assembling (cooking directions referenced on p. 281). The quantity here is rounded to 200 g dry.
- The original pan dimensions are 11½ × 7½ × 1½ inches (29.2 × 19.1 × 3.8 cm).
- The original oven temperature is 350°F, described as moderate, rounded here to 175°C.
- The milk conversion assumes US cups (approximately 240 ml each).
- The original cheese weight is ½ lb (approximately 227 g), rounded here to 225 g.
- Paprika was originally specified only as a sprinkle; 1–2 g is the supplied metric estimate.
