Macaroni, Baked

Ingredients

• one-half pound macaroni
• a cupful of cold milk
• three tablespoonfuls grated cheese
• one tablespoonful butter

Method

1. 1

   Boil macaroni, drain, place in a deep pan, add milk, cheese, and butter.

2. 2

   Bake until brown.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 57. The excerpt below is the record exactly as published.

one-half pound macaroni have not less than three quarts of salted water boiling rapidly. Break the macaroni into short pieces, and boil thirty-five minutes for the small, forty-five minutes for the large. Then drain, and pour sauce over it, or bake it. It is better if boiled in good broth instead of water. Tomato Sauce. — 1 quart can tomatoes, 1 tablespoonful butter, Q tablespoon fuls flour, 1 teaspoonful salt, Ys teaspoonful pepper, 1 teaspoonful sugar. Rub the flour into the butter until they blend. Brown this in a pan. Add the tomatoes and sim- mer thirty minutes. Stir frequently. Add the seasoning, along with spices, if you wish. This 118 CAMP COOKERY. makes enough sauce for 1% pounds macaroni, but it keeps well in cold weather, and can be used with other dishes. Good in combination with the following : Macaroni with Cheese. — After the macaroni is boiled, put it in a pan with a little butter and some grated cheese. Stir gently, and as soon as the cheese is melted, serve; or, pour the above sauce over it. Macaroni, Baked.- — Boil first, as above. Drain. Place in a deep pan, add a cupful of cold milk, sprinkle in three tablespoonfuls grated cheese and one tablespoonful butter

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