Society, Arts and Humanities

recipe cooking in the archives

Macaroni and cheese from Cooking in the Archives

The modern version of 18th century macaroni and cheese was deemed delicious by Marissa Nicosia of Penn State Abington on her blog, Cooking in the Archives: "... a dense, satisfying mac and cheese that was remarkably easy to make. The sherry flavor came through in a unique rich way. ... Unlike many modern recipes for mac and cheese, this one does not involve any milk or heavy cream."

English Abington

Macarony Cheese

The first recipe adapted for the Cooking in the Archives blog is comfort food, an 18th century version of macaroni and cheese.

Welcome Week: A Look Back

Memorable moments from the celebration of all that makes Penn State Abington home — the people, academics, research, the arts, and service and officially welcoming Chancellor Damian J. Fernandez to the family.