Macaroni with Cheese

Ingredients

• jib. of Macaroni
• a lump of salt
• about jib. of butter
• plenty of grated Parmesan cheese

Method

1. 1

   Boil water with salt, add Macaroni broken into lengths.

2. 2

   Stir until tender, drain, and pour cold water.

3. 3

   Brown butter, pour over Macaroni, strew cheese, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 404. The excerpt below is the record exactly as published.

Macaroni with Cheese. — (1) Put in a large saucepan plenty of water and a lump of salt, and place it over the fire ; when the water boils quickly throw in the Macaroni, first breaking it into moderate lengths. Stir frequently until tender, then pour in a jug of cold water, and drain the water off. Put about jib. of butter in a stewpan and place it over the fire until lightly browned ; turn the Macaroni on to a hot dish, pour over the butter, strew plenty of grated Parmesan cheese on it, and serve. (2) Boil 5oz. or Goz. of Macaroni in salted water until tender, take it out, drain, and put it into a baking-dish. Chop 2oz. of cheese, add it, together with the same quantity of butter, to the Macaroni, pour over two eggs beaten up in l pint of milk, or milk-and-water, put it in the oven, and bake. In the meantime, boil j pint of milk, thicken it with 1 table-spoonful of flour, and stir in 1 table-spoonful of chopped parsley and a little salt. When the Macaroni is so set that it will not mix, pour over the other mixture, close the oven, and bake until a yellowish-brown colour, then serve. This dish is very attractive, as the clieese- and-custanl mixture boils up in spots and appears amongst the white sauce and parsley. (3) Boil jib. of Macaroni

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