Macaroni Cheese

Ingredients

• Macaroni ... J lb.
• Flour 3 oz-
• I oz.
• Made mustard
• Cayenne ... to taste.
• Salt ...
• i pint.

Method

1. 1

   Break macaroni into pieces, boil in salted water until tender, then strain.

2. 2

   Melt butter, stir in flour, add milk, boil while stirring.

3. 3

   Add cayenne, salt, mustard, half the cheese, and macaroni.

4. 4

   Butter a dish, add macaroni, sprinkle with remaining cheese, and bake until hot and browned.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 61. The excerpt below is the record exactly as published.

Macaroni Cheese. Macaroni ... J lb. Flour Grated cheese Butter Made mustard Cayenne ... Salt Milk ... ... 2 3 oz- I oz. to taste. i pint. Break the macaroni into small pieces, put it into boiling water (slightly salted), boil till tender, then strain. Melt the butter in a saucepan, stir in the flour, add milk, boil well, stirring all the time ; add cayenne, salt, and mustard, also half the cheese and the macaroni. Butter a pie-dish or French baking dish, put in the macaroni, sprinkle the rest of the cheese on the top. Put it in a quick oven or before a good fire for about ten minutes, so that it may be thoroughly hot and the top nicely browned. If preferred, the cheese may be all put in, and a few browned bread crumbs sprinkled on the top. This may be cooked in scallop shells, if liked. Devilled Roes. The soft roes of fresh herrings, fried in butter, cayenne and salt to taste. Serve very hot on croutons of fried bread, or small pieces of buttered toast. Garnish with hard-boiled white and yolk of egg, and chopped parsley. 142 Croquettes of Macaroni Cheese. The remains of macaroni cheese. White sauce ... enough to moisten. Grated Parmesan to taste. Egg I. Pepper and salt to taste. Take the cold remains of macaroni cheese, chop small. Mix enough white sauce with the chopped macaroni to moisten it, add grated Parmesan and seasoning to taste, mix in the egg, let it get cold. Make into balls, egg and breadcrumb, and fry. Serve piled high in a dish, with a little grated Parmesan scattered over. Cheese Fingers. Grated cheese 2 oz. Pepper, salt, and cayenne to taste. Puff pastry 1 lb. Roll out half the paste thinly, strew over it nearly all the cheese mixed with the seasoning. Then roll out the remainder of the paste, put it on the cheese, cut into small fingers. Bake in a quick oven ; a few minutes before it is done scatter the remainder of the cheese over the fingers. Serve very hot. Cheese Straws. Flour 3 oz. Butter 2 oz. Cheese (grated) Parmesan is best 2 oz. Cayenne. Salt. Yolk of egg I (to mix it). Rub the butter into the flour carefully as for ''short paste," add the cheese and seasoning. Mix into a firm paste with yolks of egg (milk takes away the shortness). Roll out the pastry, cut into strips about four inches long and a quarter of an inch wide ; also cut out some rounds and remove the inside. Bake in a slow oven until crisp. Place the strips through the rings and serve. If cooked in too hot an oven the flavour of the cheese is entirely spoilt. 143 Tomato Cheese. Grated cheese 3 tablespoonfuls. Tomato sauce i tablespoonful. Butter I oz. Pepper, salt, and cayenne to taste. Melt the butter in a saucepan, add the tomato sauce, and then the cheese. Mix well, and add seasoning*. When very hot pour upon croutons, or pieces of toast. Serve at once. Cheese Pudding*. Milk 1 pint. Bread crumbs ^ pint. Butter I oz. Cheese (grated) 2 oz. Eg§*s 2. Mixed mustard, cayenne, and salt to taste. Melt the butter in the milk, pour it warm over the crumbs and cheese, add the seasoning-, and yolks of eggs (beaten) ; last of all stir in the whites (beaten stiffly). Bake in a buttered soufflee dish (porcelain), or in small china or paper ramakins. Time, if in large dish, about twenty minutes ; the small cases will take about ten minutes to bake. Serve hot. Instead of stirring in the whites of the eggs, they may be used to ornament the dish when baked, sprinkled with grated cheese, and returned to the oven to brown and crisp. Cauliflower au Gratin. Boiled cauliflower. White sauce, \ pint (p. 167). Cheese (grated), 2 to 3 oz. Bread crumbs. Butter. Pepper and salt. Butter a shallow pie-dish well^ put in a layer of sauce, then cauliflower, sprinkle the cauliflower thickly with cheese, and season well ; then add more sauce, cauli- flower, and cheese till the dish is full ; the top layer 144 must be of sauce. Sprinkle this well with cheese and a few bread crumbs, and put on plenty of small pieces of butter. Let it brown in the oven or before the fire. Devilled Shrimps. Shell the shrimps, make them hot in butter, add cayenne to taste. Serve on croutons or buttered toast. Bouchees de Fromage. Make some cases of puff pastry as on p. 58. Fill them with the cheese mixture as below ; decorate with white of egg (beaten up stiffly), using- a large rose pipe. Sprinkle over a very little grated Parmesan cheese and coralline pepper. Set them in a moderate oven to crisp the egg. Cheese Mixture. Gruyere or Cheddar cheese 3 ozs. White sauce (thick) ... J pint. Cream i tablespoonful. Cayenne and salt ...

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