Macaroni and Cheese—Bechamel

Ingredients

• 5 ounces Macaroni
• 2 ounces cheese
• 2 ounces butter
• 1.5 pints milk, or water
• 2 eggs
• Salt
• Parsley
• flour thickening

Method

1. 1

   Boil macaroni in salted water for 20 minutes, then drain.

2. 2

   In a baking dish, mix macaroni with chopped cheese and butter.

3. 3

   Beat eggs with milk, pour over macaroni, and bake.

4. 4

   Boil remaining milk, thicken with flour, add salt and parsley, then pour over baked macaroni.

5. 5

   Bake until golden brown.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 61. The excerpt below is the record exactly as published.

Macaroni and Cheese—Bechamel. 5 ounces Macaroni — J package. 2 ounces cheese — \ cup. 2 ounces butter. 1^ pmts milk, or water — 3 cups. 2 eggs. Salt. Parsley and flour thickening

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