Old-Fashioned Macaroni
This recipe is from Mary Randolph's The Virginia Housewife: or, Methodical Cook, a cookbook originally published in 1824 and reprinted several times.
Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve, sprinkle a little salt over it, put a layer in your dish, then cheese and butter as in the polenta, and bake it in the same manner.
Here's the end of the polenta recipe:
put on it slices of cheese, and on that a few bits of butter; then mush, cheese and butter, until the dish is full; put on the top thin slices of cheese and butter, put the dish in a quick oven; twenty or thirty minutes will bake it.
As far as I can tell, a quick oven means a fairly hot one, about 400-425 degrees F.