Baked Macaroni in Cream Sauce

1-1 1/2 cup macaroni, according to size, 2 small onions

1-2 small cloves of garlic

1 qt. water

1 1/2-2 teaspns. salt

Sauce:-1 1/2 tablespn. oil 1 large pt. milk

1 1/2 tablespn. flour salt, crumbs chopped parsley

Make cream sauce in the usual way with the oil, flour, salt and milk and pour into baking dish, turn into it the macaroni which has been cooked in the salted water with sliced onion and garlic until tender and the water absorbed, and press down into the sauce; sprinkle with crumbs and parsley and bake in moderate oven until bubbling and delicately browned. If preferred, 1/4 cup of flour may be used in the sauce.

Make enough of this dish for two days, and another day stir salted tomato into what is left and bake as before for Macaroni in Tomato Sauce.

Macaroni-Pine Nuts

Add 1/2 cup of pine nut butter or meal to the sauce in the preceding recipe (by mixing a little of the sauce with it) and sprinkle with chopped meats and crumbs.


3/4-1 cup macaroni 3 cups boiling water 1 - 1 1/2 teaspn. salt

1 small onion 1/2-1 small clove of garlic if wished

1 cup canned, or stewed fresh corn

Sauce :-1 cup rich milk or thin cream 1/2 tablespn. flour

1/2 teaspn. salt

Add corn and cooked macaroni to sauce, turn all into baking dish, sprinkle with crumbs and pour a little melted butter over if sauce is made with milk. Brown in oven.

Browned Macaroni and Granella

1 cup macaroni, 3/4 - 1 cup granella, 3 cups rich milk (more if necessary). Dry and delicately brown macaroni in oven and cook the same as unbrowned. Put into baking dish in layers with granella, turn milk, slightly salted, over and heat in moderate oven. It should be quite moist when done. Unless the milk is about one-fourth cream, there may be a little oil or butter poured over the top.

Macaroni-Tomato and Onion

Simmer onion in oil or butter, add stewed tomatoes and salt; simmer a few minutes and add cooked macaroni; set back where it will heat slowly for a short time and serve.

Tomatoes, onions and macaroni may be put into baking dish in layers, with a sprinkling of pine nut meal; with tomatoes, crumbs and chopped nuts on top, and baked.


Cook vermicelli in salted water, drain, spread on platter, lay stalks of cooked asparagus on it and pour egg cream sauce over. Cut asparagus into inch lengths if preferred.

Macaroni in Milk

Heat 1 qt. of milk in inner cup of double boiler, add 1 cup of macaroni and cook until tender, perhaps for 2 hrs. Serve plain as side dish or for luncheon or supper. It may also be served with stewed raisins, with or without cream.

Cream Mold of Macaroni Cook 1/2 cup of macaroni with or without a few slices of onion and a suspicion of garlic, in 2 cups of water with 1/2 tablespn. of butter until tender and well dried out; drain, add 2/3 cup milk, 1 large egg and salt. Turn into well buttered mold and bake covered in pan of water in moderate oven until egg is set, 3/4 - 1 hour. Serve with Boundary Castle or any suitable sauce.

Macaroni-Sour Cream

2-3 cups macaroni 1 pt. sour cream (or sour milk with butter or oil)

1 teaspn. salt 1 egg

Add beaten egg and salt to cream and pour over cooked macaroni in baking dish; sprinkle with crumbs and bake until egg is set.

Rice may be used in place of macaroni, tomato also may be be added sometimes with chopped onion; a delicate flavoring of sage gives another variety.