Baked macaroni and cheese

4 ounces macaroni (1 cup elbow or 1-inch pieces)

1 quart boiling water

1 teaspoon salt

1½ cups water or fluid milk

⅓ cup dry milk, whole or nonfat

1 tablespoon flour

½ teaspoon salt

1 tablespoon butter or margarine

1 cup chopped or grated cheese

Crumbs, butter or margarine

Cook the macaroni in the boiling water with the teaspoon of salt for the length of time indicated on the package. Drain.

Put the 1½ cups of water or fluid milk into top of double boiler. Add dry milk, flour, and half teaspoon salt. Beat until smooth.

Cook over boiling water, stirring constantly until thickened. Add butter or margarine and cheese. Stir until they are melted.

Put macaroni into a greased baking dish. Pour on the cheese sauce.

Top with crumbs, dot with butter or margarine. Bake at 375° F. (moderate oven) until crumbs are brown and mixture is hot.

Serve with beet greens, grated raw carrot salad, and cooked dried apricots or fresh fruit cup with cookies for dessert.

Add grated onion or chopped green pepper to the sauce.