Macaroni With Cheese

Ingredients

• twelve sticks of macaroni
• three pints of boiling salted water
• one tablespoonful of butter
• one tablespoonful of flour
• one and one-half cups of hot milk
• salt and pepper to taste
• layer of grated cheese
• layer of sauce
• layer of macaroni
• cover this with fine breadcrumbs

Method

1. 1

   Cook macaroni in boiling salted water for twenty minutes.

2. 2

   Drain and rinse with cold water.

3. 3

   Make a sauce with butter, flour, and hot milk, seasoning with salt and pepper.

4. 4

   Layer grated cheese, sauce, macaroni, and sauce in a baking dish, topping with breadcrumbs.

5. 5

   Bake until brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 42. The excerpt below is the record exactly as published.

Macaroni With Cheese. — Take twelve sticks of macaroni broken into one inch lengths, and cook in three pints of boiling salted water twenty minutes ; turn into a colander and pour over it cold water ; drain , make a sauce of one tablespoonful each of butter and flour, and one and one-half cups of hot milk ; salt and pepper to taste ; put a layer of grated cheese in the bottom of baking dish, then a layer of sauce, then macaroni, and sauce, cover this with fine breadcrumbs ; bake until brown. Sauces and Salads. Drawn Butter. — Take one and one-half teaspoonfuls flour, make of it a thin paste with cold water, and stir it into a teacupful of hot water. Bring to a boil, and add by degrees two ounces of butter, stirring till well mixed. Boil one minute. Tomato 5auce. — Heat one tablespoon- ful of butter ; cook in it a teaspoonful chopped onion until golden brown ; stir in one table- spoonful flour, and cook till smooth. Add one-half cup water or stock gradually, pour in one cup of strained tomato, add salt and pepper, boil five minutes, and strain. Serve with boiled macaroni, or boiled or baked meat. White Sauce. — Take two tablespoon- fuls each butter and flour. Melt the butter in a saucepan. Stir in the flour and work in the butter until smooth. Cook it, stir- ring until the flour swells and is smooth. Add one cup scalded milk gradually, and boil, stirring constantly until the mixture 402 thickens. Stir in a seasoning of salt and pepper and serve hot. UvSe one tablespoonful flour w

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