Macaroni Cheese

Ingredients

• 1 oz. flour
• ½ pint milk
• 1 oz. butter
• 1 pint water
• 3 oz. macaroni
• 3 oz. grated cheese
• 1 teaspoonful dry mustard
• Pepper
• Salt
• Cayenne

Method

1. 1

   Put the water and ½ oz. butter into a pan and set on the fire.

2. 2

   Break up the macaroni into short pieces.

3. 3

   When the water boils, rinse the macaroni quickly through cold water and put it into the pan.

4. 4

   Stir till the water reboils, then cover the pan and boil gently till tender but unbroken — about ½ hour.

5. 5

   Make a sauce of the remaining ½ oz. butter with ¼ oz. flour and the milk.

6. 6

   Boil 3 minutes, add the seasoning and half the grated cheese.

7. 7

   Mix the sauce with the macaroni, turn into a hot dish and sprinkle the rest of the cheese over.

8. 8

   Brown in front of the fire, under a gas griller, or in the oven.

9. 9

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 30. The excerpt below is the record exactly as published.

§ oz. flour. J pint milk and water. 2 teaspoonfuls sugar. Flavouring required. Method : The same as white sauce (p. 68). Jam Sauce. 1 tablespoonful raspberry or other jam. ^ pint water. 1 teaspoonful lemon juice. 1 tablespoonful sugar. Method : Put the jam, sugar and water into an enamel or bright metal pan. Boil till reduced to about half quantity — 10 or 15 minutes. Skim carefully. Add the lemon juice, and strain. • Method : Put the milk on to boil in a white-lined pan, when boiling, remove from the fire, cool slightly, then mix with the well- beaten eggs and sugar. Return the whole to the pan, cook till the egg thickens, stirring all the time with a wooden spoon. Add the flavouring, and strain. Custard. 1 pint milk. 2 eggs. 2 teaspoonfuls sugar. Flavouring as required. PRACTICAL COOKERY. 1 4 Vanilla Sauce. 3 yolks. i teaspoonful vanilla essence. § gill milk. 2 whites stiffly whipped. 2 oz. castor sugar. Method : Make a custard of the yolks, milk and sugar, add the vanilla essence. Whip the whites to a very stiff froth, and put into a large basin. Pour over them, through a hair sieve, the hot custard, mix lightly but well. Serve either hot or cold. 75 SAVOURIES. Macaroni Cheese. i oz. flour. £ pint milk. 1 oz. butter, i pint water. 3 oz. macaroni. 3 oz. grated cheese. | teaspoonful dry mustard. Pepper. Salt. Cayenne

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