Macaroni and Cheese

Ingredients

• one-half pound macaroni
• one-fourth pound mild cheese
• one pint white sauce or tomato sauce
• salt
• a ver~ little cayenne
• three tablespoons cold water

Method

1. 1

   Cook macaroni in boiling salted water for about half an hour.

2. 2

   Drain and run cold water over it.

3. 3

   Layer breadcrumbs in a buttered dish, followed by macaroni, cheese, salt, cayenne, and sauce.

4. 4

   Repeat layers and finish with breadcrumbs and cold water.

5. 5

   Bake until brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 156. The excerpt below is the record exactly as published.

MACARONI AND CHEESE. Mrs. E. K, Pasadena, Cal. — One-half pound maca- roni, broken in inch pieces; one-fourth pound mild cheese, grated or cut very thin; one pint white sauce or tomato sauce; cook macaroni in plenty of boiling Salter water, about half an hour; when soft turn into colander and run cold water over it to prevent sticking together; drain; put bread crumbs in bottom of buttered dish, then layer of macaroni, sprinkle plenti- fully with cheese, little salt, a ver~ little cayenne, layer of tomato sauce or white sauce, and continue till dish is full. Put thick layer of breadcrumbs over last layer of sauce and on breadcrumbs three tablespoons cold water

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