Creamed Macaroni on Toast

Ingredients

• 1 cup thin white sauce
• 1 cup boiled macaroni
• 1/2 cup grated cheese
• 6 slices toast (buttered)

Method

1. 1

   Add macaroni to sauce, cook for several minutes.

2. 2

   Pour over toast, place on baking-pan, dust with cheese, set on top shelf of oven for some time.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 292. The excerpt below is the record exactly as published.

1J4 cups grated cheese. Let cook gently a few minutes, then place on toast. — Mrs. D. E. Allen, 423 9th Sit., Wilmette, 111. WELSH "WELSH RAREBIT."— Thick slices of bread, cut across the whole loaf, spread with a layer at least half as thick as the bread, of rich cream cheese, crumbled fine. On top of this spread evenly a thin layer of bacon, chopped very fine; according to taste, a sprinkling of pepper was added and a wineglass of ale, or enough to slightly wet the bread, was poured over the whole. The slices prepared were placed in a hot oven and left until the bread was dried through, the cheese melted and the bacon crisped. This is the standard breakfast in Welsh homes, washed down with a pot of English tea, almost strong enough to float an egg.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 427 MACARONI BAKED MACARONI.— Break into inch lengths, J^ lb. maca- roni. Boil it until tender in weak broth. Drain off the liquor, and put the macaroni in a pudding dish that will stand the fire; pour over it a 5^ cup of the stock in which it was boiled, and put a table- spoon of butter, hroken in small pieces, here and there through it. Sift over it fine bread crumfcs and grated cheese; dot with bits of butter, and brown it in the oven.— Mrs. J. S. Norris, 1314 Forest Ave., Chicago, 111. VARIATION I.— Break ^ a lb. of macaroni into short lengths; cook until tender in boiling salted water. It must be clear and soft, but not broken. Drain, and put a layer in the bot- tom of a buttered pudding dish. Dot with butter, sprinkle lightly with cayenne and salt to taste; cover with grated cheese, and on this dispose of another layer of macaroni. Fill the dish in this order, having cheese for the top layer. Pour in a cup of milk, cover, and bake J^ an hr. Uncover, and brown. — Mrs. F. A. Les- ter, Essex Rd., Kenilworth, 111. CREAMED MACARONI ON TOAST.— 1 cup thin white sauce, 1 cup boiled macaroni, 5^ cup grated cheese, 6 slices toast (buttered)

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