Macaroni Cheese

Ingredients

• 4 oz. macaroni
• P pint stock
• 1 dessertspoonful flour
• 1 bay leaf
• salt and pepper
• 2 oz. butter
• 2 oz. grated cheese
• r pint milk
• bread crumbs
• 1 slice onion

Method

1. 1

   Stew the macaroni in sufficient water, slightly salted, to well cover it, allow to boil fast twenty minutes, drain, and cool it.

2. 2

   Boil the stock and milk, with the bay leaf and onion.

3. 3

   Melt the butter in a stew pan, add the flour, and cook for a couple of minutes without browning.

4. 4

   Now add the boiled milk and stock, stir till it boils.

5. 5

   Put in the macaroni and cheese, mix well, and season to taste with salt and pepper.

6. 6

   Fill a well buttered pie dish with this preparation, sprinkle with bread crumbs and grated cheese, put a few bits of butter on top, and bake in moderate oven fifteen minutes.

7. 7

   Serve in same dish.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 99. The excerpt below is the record exactly as published.

MACARONI CHEESE. 4 oz. macaroni P pint stock 1 dessertspoonful flour 1 bay leaf salt and pepper 2 oz. butter 2 oz. grated cheese r pint milk bread crumbs 1 slice onion

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