Vintage Recipe: Polka-Dot Macaroni & Cheese

Sometimes the quirky name of a dish catches my eye as I’m examining a vintage cookbook.

This ‘Polka-Dot Macaroni & Cheese’ recipe from Good Housekeeping’ (1967) seemed intriguing.

What could make a macaroni and cheese casserole look like it had polka-dots?

Now I love polka-dots on clothing, textiles and in décor.

Still, I couldn’t imagine what ingredient this dish would have to make it colorful. Would it be peppers or chilies? (I fear chilies!)

As it turns out, there was no need to fear.

This vintage recipe takes its color from nothing more sinister than peas and carrots – one of my favorite vegetable combos.

As for the main parts of the recipe, I can’t say I’ve ever been an expert with homemade macaroni and cheese.

The Kraft variety has satisfied my family for decades. As its cost is still fairly low (it’s now about $1.00/box, but I can remember purchasing it 4 boxes for a dollar!), I’ve relied on this when my family wants a pasta meal.

But this simple, economical, healthy recipe seemed straight-forward and with another way to get them to eat veggies, I decided to try it.

Success!

With a minimal amount of prep (20 minutes), I had it in the oven, only to pull it out with a pretty golden cheese topping.

This is a delicious, filling vegetable-laden recipe for a cool summer’s night (we have them in the Midwest!). Cooked, chopped meat, of course, could be added – chicken, ham.

Read my notes following the recipe for tips on ensuring your own success.

Enjoy!

**

Polka-Dot Macaroni & Cheese

2 c. elbow macaroni (8 ounces)

¼ c. margarine

¼ c. flour

10-ounce cream of chicken soup

1 c. milk

6-ounce sharp cheddar cheese, grated (1.5 c.)

10-ounce package frozen peas and carrots, cooked

6 crackers

Preheat oven 400 degrees.

In a large saucepan cook the macaroni as the package label directs.

Drain the macaroni.

Using the same pan, melt the margarine.

Stir in the flour, soup, and milk.

Cook on medium heat, stirring until thickened and smooth.

Combine this mix with the macaroni, one-half of the cheese, and peas and carrots.

Turn the entire mixture into a 3-quart greased casserole.

Sprinkle remaining cheese on top.

Bake, uncovered, for 30 minutes or until bubbling hot and golden.

Yield: 6-8 servings

My notes:

*My family requested a cracker topping which I simply obliged by crumbling up a handful of crackers and sprinkling on top of the cheese.

*I didn’t have cream of chicken soup so I used cream of mushroom.

*This amount of mixture fit inside a 9×12” dish.

**

Vintage Find of the Week

The bowl this macaroni & cheese dish is pictured in another lovely purchase from a thrift shop. I loved the delicate pink rose print and it was the right size for my comforting pasta meal.

The bottom is printed with this information: Union Made, Sebring Ohio. It also has the initials ‘R’ and ‘C.’

If you know what those initials stand for, would you please share it with me?

I appreciate it!

#baking #bakingrecipe #cooking #Cookbook #vintageeats #vintagefood #cookingathome #cookingwithlove #macaroniandcheese #macaroni #vegetables #goodhousekeepingmagazine