- 2-1/2 cups macaroni
- 1/4 cup butter
- 1/4 cup flour
- 2-1/4 cups milk
- 1 tspn salt
- Dash pepper
- 2 cups grated cheese
Cook macaroni according to package directions until tender, then drain thoroughly. While macaroni cooks, melt butter in a saucepan, stir in flour until smooth, and cook a minute or two. Add milk, a little at a time, and cook, stirring constantly until sauce bubbles. Add salt and pepper.
Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over the top.
Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.
Bake 35 minutes in a preheated 400 degree oven. Serves 4 to 6.
(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)
More "Lost" Early American Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)
Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over the top.
Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.
Bake 35 minutes in a preheated 400 degree oven. Serves 4 to 6.
(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)
More "Lost" Early American Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)
More "Lost" Macaroni and Cheese Recipes
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