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Macaroni with Cream

Boil in plenty of salted water for three quarters of an hour three-fourths of a pound of macaroni, adding one-half ounce of butter and one onion stuck with two cloves. Drain well, and put it back into a saucepan with one-third of a pound each of butter, grated Parmesan and grated Gruyere cheese, a pinch of pepper, and a little nutmeg. Moisten with one-half pint of white broth and four tablespoonfuls of cream. Cook all together for five minutes, stirring well, and when the macaroni is soft. dish it up, and serve.