Home › The Principles of Cookery › Cheese, with Macaroni

Cheese, with Macaroni

Put a quarter of a pound of pipe macaroni into a saucepan with a little salt, and sufficient boiling milk and water to cover it. Let it boil until it is quite tender but firm, then put a layer of it into a well-buttered dish, and over that sprinkle some bread-crumbs and a mixture of Parmesan and Cheshire cheese. Place three or four lumps of butter on it, and repeat until the dish is full, being careful to have bread-crumbs at the top. Pour a little butter warmed, but not oiled, over the crumbs, and brown the preparation before a clear fire, or with a salamander, but do not put it in the oven, or it will taste of oil. Serve with salt and mustard. Riband macaroni may be used if preferred, and it will not require so much boiling. It may be boiled in water without the milk, and a little butter added instead. Time to boil the macaroni, about one hour and a half. Probable cost, 1s. 8d. Sufficient for four or five persons.