Baked Cheese and Macaroni
A historical recipe from Selections from Aunt Sammy's Radio Recipes and USDA Favorites, by Van Deman, Ruth, Fanny Walker Yeatman, Consumer and Food Economics Institute (U.S.) (1976).
A historical recipe
Selections from Aunt Sammy's Radio Recipes and USDA Favorites, by Van Deman, Ruth, Fanny Walker Yeatman, Consumer and Food Economics Institute (U.S.) (1976). Project Gutenberg eBook #65379.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Selections from Aunt Sammy's Radio Recipes and USDA Favorites, by Van Deman, Ruth, Fanny Walker Yeatman, Consumer and Food Economics Institute (U.S.) (1976). Digitised by Project Gutenberg, eBook #65379 (https://www.gutenberg.org/ebooks/65379). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 cups macaroni
- 4 tablespoons flour
- 4 tablespoons butter
- 2 cups milk
- ¾ pound American cheese
- 1 teaspoon salt
- 2 quarts of boiling salted water
Method
- 2 cups macaroni or spaghetti, broken in small pieces.
- 4 tablespoons flour.
- 4 tablespoons butter.
- 2 cups milk.
- ¾ pound American cheese.
- 1 teaspoon salt.
- Butter.
- Soft bread crumbs.
- Cook the macaroni or spaghetti in 2 quarts of boiling salted water until tender.
- Drain.
- Make a sauce with the flour, butter, milk, and salt.
- Grate or cut the cheese into the sauce, reserving a little to grate over the top of the dish.
- Place the macaroni in a buttered baking dish, in alternate layers with the cheese sauce.
- Scatter the extra grated cheese over the top with buttered bread crumbs.
- Bake in a moderate oven (350°F.) until the sauce and macaroni are hot through and the crumbs are brown.