Creamed Macaroni With Cheese

Break one-fourth pound of macaroni into pieces about one inch long, drop into two quarts of boiling salted water and boil about twenty minutes. While it is boiling grate or chop fine one-fourth pound of cheese. Also make a cream sauce. Place half a pint of milk in a double boiler, rub together one rounding tablespoonful each of butter and flour, add to the milk when boiling and stir about two minutes. Add half a teaspoonful of salt and a speck of cayenne. When the macaroni is tender drain it and add to the cream sauce, stir until mixed, add the grated cheese and stir until dissolved.

Macaroni Au Gratin

Boil macaroni the same as for creamed macaroni with cheese. While boiling place half pint of milk in a double boiler; rub together a rounding tablespoonful each of butter and flour, add to the boiling milk, stir until it thickens; add half a teaspoonful of salt and a dash of cayenne; then stir in a cup of grated cheese; stir until cheese is melted; when the macaroni is done, drain. Place in a baking dish, pour over it the sauce, and sprinkle with one-third of a cup of fine dried bread crumbs into which has been rubbed two tablespoonfuls of melted butter; place in a moderate oven and bake for about fifteen minutes or until the crumbs are a nice brown.

Macaroni A L'Italienne

Prepare the macaroni as for creamed macaroni with cheese. When boiled have ready a tomato sauce, made of one-half can of tomatoes (see recipe for tomato sauce). Add the macaroni to the sauce, pour into serving dish and sprinkle over it one cup of grated, or chopped cheese. The heat in the sauce will melt the cheese.