Break the macaroni and cook in salted water until about half done. Drain and pour over it enough milk to cover, and simmer until done. Add the cottage cheese and butter and mix thoroughly. Pour into baking-pan, sprinkle with bread crumbs, and bake.
MACARONI WITH GRANOLA
- Macaroni, raw, 2 cups.
- Granola, ½ cup.
- Salt to taste.
- Cream sauce, 2½ cups.
- Butter, 1 tablespoonful.
Cook the macaroni till tender; drain, put one-half in a baking-pan, sprinkle on one-half of the granola, and cover with one-half of the gravy. Repeat with the remainder, making two layers. Bake until nicely browned.
MACARONI CROQUETTES
- Macaroni, raw, 2 cups.
- Butter, 1 tablespoonful.
- Egg yolks, 2.
- Milk, 1 cup.
- Flour, 2 tablespoonfuls.
- Salt to taste.
Boil the macaroni in salted water until tender, drain, and chop fine. Heat the milk; when boiling, add the butter and flour, that have been rubbed together until smooth; stir until thick, remove from the range, and stir in quickly the beaten yolks of the eggs. Mix this sauce with the macaroni, season with salt, turn out into a flat pan, and let cool. When cold, form into croquettes, egg, crumb, and bake.
MACARONI NEAPOLITAINE
- Vegetable stock, 3 cups.
- Diced protose, ½ pound.
- Macaroni, raw, 1 cup.
- Salt to taste.