Moulded Macaroni And Cheese Recipe

Cook three fourths cup of macaroni, broken in small pieces, in rapidly boiling salted water half an hour. Drain, then add a cup of milk, and cook until the milk is absorbed; then stir into one cup of white sauce (use three tablespoonfuls of flour in making the sauce), add two tablespoonfuls or more of grated cheese, and, when cooled a little, two eggs beaten light. Turn into a buttered border mould, sprinkled with bread crumbs, and poach, standing in a pan of hot water, about twenty-five minutes. Turn from the mould, and fill the centre with tomatoes stewed with mushrooms.

Tomatoes With Macaroni And Cheese Recipe

Cook half a pound of macaroni in rapidly boiling salted water until tender. Scald one pint of cream over hot water, add half a pound of cheese, cut in thin shavings, and stir until the cheese is melted; add a dash of salt and papnka. Have ready, in a serving dish, five or six baked tomatoes (skin and core removed before baking); dispose the macaroni in a wreath around the tomatoes, pour the cheese mixture over the whole, and serve very hot.

Macaroni Au Gratin Recipe

Mix three fourths cup of macaroni, that has been cooked as usual, with a cup of cream or tomato sauce; add from one fourth to half a cup of grated cheese, turn into an au gratin dish, cover with buttered cracker crumbs and set into a hot oven to brown the crumbs.

Baked Macaroni And Cheese Recipe

Put cooked macaroni and grated cheese into an au gratin dish in alternate layers, cover with milk and let cook until the cheese is melted and the milk is partly absorbed. One or two beaten eggs may be added with the milk and the whole baked slowly until the egg is set.

Macaroni And Cheese, Garnish Of Welsh Rabbit Recipe

1/2 pound of macaroni. 1/4 pound of cheese. 1/4 pound of butter. Salt and paprika. Garnish: 1/4 pound of cheese. 1/4 cup of cream. The yolk of 1 egg. Salt and paprika.

Cook the macaroni as usual, grate the cheese and melt the butter. Put the macaroni, cheese and butter in layers in a baking dish that will stand the heat of the oven; sprinkle each layer with salt and pepper, and set the dish into the oven. Melt the second quarter pound of cheese, add the salt and pepper, and, very gradually, the yolk of the egg, beaten and diluted with the cream; stir constantly while the cheese is melting and until the mixture is smooth. Spread upon diamond-shaped pieces of bread toasted upon one side, placing the rabbit upon the untoasted side. Dispose these on the top of the macaroni and serve at once.