Scalloped Macaroni And Cheese

1 1/2 cups elbow macaroni 1 onion

1 cup White Sauce (see No. 207)

1/2 cup cheese cut fine 1/4 teaspoon mustard 1/3 cup Buttered Crumbs (see No. 472)

Cook macaroni and onion in boiling salted water until tender, and drain; remove onion, add cheese and mustard to sauce and mix with macaroni; turn into a greased baking dish, cover with crumbs, and bake in a moderate oven until crumbs are brown.

Noodle Paste

1 egg

1 tablespoon water

1/4 teaspoon salt Bread flour

Beat egg slightly, add water, salt, and flour enough to make a very stiff dough; knead well for three minutes, adding flour if necessary. Roll out as thin as possible; cut in fancy shapes with small vegetable cutter; or roll like a jelly roll and cut thin slices from the end. Cook in soup, or in boiling salted water. If served as a vegetable, season with butter, salt, and pepper, or serve with White Sauce (see No. 207).

Noodle Balls (For Soup)

Roll Noodle Paste (see No. 296) very thin, fold double, and cut with small round vegetable cutter, or end of pastry tube; fry in deep fat until puffed into balls. Drain on soft paper.