The Original Recipe
Take a quarter of a pound of small pipe macaroni, put it into two quarts of boiling water, with a bit of butter and boil it till it is tender, then strain it in a sieve and let it drain, grate half a pound of Parmazan cheese, put the macaroni into a stew pan with a gill of cream two ounces of butter and a few bread crumbs, and half of the cheese, stir it out till the cheese and butter are melted, then the macaroni into a dish, sprinkle the rest of the cheese over it and with a salamander or hot iron make it of the fine brown, and send it to table as hot as possible.
From Richard Briggs’ The New Art of Cookery (1793)
- 1-pound box of ziti
- 1 8-ounce BelGioioso wedge of Parmesan cheese, grated
- 1 pint of cream
- 3 tablespoons of butter
- Breadcrumbs, for sprinkling on top
Preheat the overn to 400 degrees. Cook half of the ziti as directed on the box. When the pasta is al dente, drain and return the ziti to the pot with 1/2 cup of cream, the butter, and half of the grated cheese. Mix until everything is moist and the cheese has melted.
Pour the mixture into a casserole dish and sprinkle on the rest of the grated cheese and the breadcrumbs. Bake until the cheese is melted and beginning to brown on top.