Cheese and Macaroni

Ingredients

• 3 oz. Naples macaroni
• 1 oz. butter
• ^ oz. flour
• I teaspoonful salt
• i teaspoonful pepper
• i teaspoonful raw mustard
• 2 oz. Parmesan cheese, grated, or 3 oz. any dry cheese
• ^ pint milk
• ^ pint boiling water
• A few grains cayenne

Method

1. 1

   Wash the macaroni and break it into pieces one inch long, throw this into the boiling water with half an ounce of the butter, boil until tender, about 20 to 30 minutes.

2. 2

   Put the flour and remaining half ounce of butter into a saucepan, rub these together over a gentle heat until the butter is dissolved, then add the milk, boil 8 or 4 minutes, strain the macaroni, add to the sauce half of the cheese and seasonings; pour into a greased dish, cover the top with the remainder of the cheese, put in a hot oven to brown, or if you have a gas griller place the dish under it; serve hot.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 52. The excerpt below is the record exactly as published.

CHEESE AND MACARONI. 3 oz. Naples macaroni 1 oz. butter ^ oz. flour I teaspoonful salt i teaspoonful pepper i teaspoonful raw mustard 2 oz. Parmesan cheese, grated, or 3 oz. any dry cheese ^ pint milk ^ pint boiling water A few grains cayenne

Cook this with the app: pantry check, scaling, and the assistant.