Boil the macaroni as directed above. Drain it in a colander; then return it to the saucepan with butter and grated cheese. Toss over the fire until the butter is absorbed and the cheese melted. Serve at once before the cheese has time to harden.
A mixture of Parmesan and of Swiss cheese is often liked; the former strings when melted; the latter becomes liquid.
MACARONI WITH TOMATO OR OTHER SAUCES
Boil the macaroni as directed above; drain it in a colander; then return it to the saucepan, and mix it with tomato sauce, with cream sauce, or with Béchamel sauce; toss until they are well mixed; serve in a vegetable dish or as a garnish.
MACARONI WITH MINCED MEAT
Mix boiled macaroni with minced chicken or any meat, and moisten with white or brown sauce. The meat should be minced very fine. This makes a good luncheon dish.
RECEIPT FOR MACARONI
(FROM MRS. MASPERO.)
Put the macaroni into salted boiling water, and cook it twelve to fifteen minutes, or until it is tender. Do not let the water boil violently, as this breaks the macaroni. When it is cooked, drain off all the water, and cover the hot macaroni with grated cheese (Parmesan and Gruyère mixed). With two forks mix lightly the cheese with the macaroni. Turn it into the hot serving-dish, and pour over it the sauce given below. Serve at once.