Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Macaroni and Cheese No. 1.

1 cupful of macaroni, broken into small pieces.	2 tablespoonfuls of flour.
2 quarts of boiling salted water.	¼ to ½ pound of cheese.
1 cupful of milk.	½ teaspoonful of salt.
	Speck 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 a sauce out of the flour, milk, and cheese. (See p. [23].) 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.