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Baked Macaroni with Cheese
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 159. The excerpt below is the record exactly as published.
Baked Macaroni with Cheese. Put a layer in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce (p. 191), cover with buttered crumbs, and bake in moderately hot oven (375° F.) until crumbs are brown. RICE, MACARONI AND CHEESE 381 With Tomato Sauce. Reheat in Tomato Sauce (p. 198). Sprinkle with grated cheese. Or prepare like Baked Macaroni, using ‘Tomato Sauce in place of White Sauce. Italian Style. Reheat in 2 cups Cheese Sauce (p. 192). Sprinkle with 14 cup finely chopped cold boiled ham and paprika. A la Milanaise. Add 6 mushrooms and 2 slices cooked smoked tongue, cut in strips. Reheat in Italian Tomato Sauce (p. 198) to which has been added ¥% cup grated cheese. Virginia Style. Put half the macaroni in buttered baking dish, dot over with 14 tablespoon butter, and sprinkle with 14 teaspoon mustard and 14 cup grated cheese; repeat, pour over White Sauce, cover with 3 tablespoons buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. Baked Macaroni with Chipped Beef. Cover 14 pound dried beef (sliced thin and separated into pieces) with hot water, let stand 10 minutes and drain. Arrange in buttered baking dish alternate layers of macaroni and dried beef, having two of each. Pour over 2 cups White Sauce, cover with crumbs, and bake in hot oven (400° F.) until crumbs are brown. e MACARONI A L°ITALIENNE 84 cup macaroni
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