Macaroni with Cheese
From Allied cookery, 1916
Macaroni should be tender but not pasty; rinse with cold water after draining.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 18. The excerpt below is the record exactly as published.
MACARONI WITH CHEESE (Italian) llnto 2yi quarts of boiling water, well salted, throw }4. lb. of macaroni broken up into pieces. Let it boil 25 minutes, then drain it upon a sieve; replace in a stewpan with 3 ozs. of fresh butter cut in small pieces, 2 ozs. of grated cheese, and a pinch of pepper; mix all with a fork. The macaroni must not be broken. Add yi cup of cream
Cook this with the app: pantry check, scaling, and the assistant.