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Macaroni with Tomato Sauce

Reheat Boiled Macaroni in one and one-half cups of Tomato Sauce I, sprinkle with grated cheese, and serve; or prepare as Baked Macaroni, using Tomato in place of White Sauce.

Macaroni à l'Italienne 34 cup macaroni 1½ cups Tomato Sauce II 2 quarts boiling salted water 1½ cup grated cheese 1/2 onion 2 tablespoons wine 2 cloves 1½ tablespoon butter Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, add cheese and wine. Macaroni, Italian Style 1 cup macaroni 2 tablespoons butter 2 tablespoons flour 1½ cups scalded milk 2/3 cup grated cheese Salt and paprika 1/4 cup finely chopped cold boiled ham Break macaroni in one-inch pieces and cook in boiling salted water, drain, and reheat in sauce made of butter, flour, and milk, to which is added cheese. As soon as cheese is melted, season with salt and paprika, and turn on to à serving dish. Sprinkle with ham, and garnish with parsley.