Macaroni and Cheese
- 1 cup macaroni, broken into small pieces
- 2 quarts boiling salted water
- 1 cup milk
- 2 tablespoons flour
- ¼ to ½ pound of cheese
- ½ teaspoon salt
- Pinch of cayenne pepper
- Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other.
- Make sauce with flour, milk, and cheese by thickening the milk with the flour and adding the cheese just before serving, stirring until it is melted.
- Put the sauce and macaroni in alternate layers in a buttered baking dish.
- Cover with buttered crumbs and heat in oven until crumbs are brown.
Farmers’ Bulletin 487 Cheese and Its Economical Uses in the Diet February 1912
