Name: Macaroni á La CrêMe
Cuisine: American
Ingredients: 1 pound of macaroni in plenty of hot water; 1 pint of milk in a double boiler; 1 mixture of two tablespoonfuls of butter and one of flour; 2 tablespoonfuls of cream; 1 little white and cayenne pepper; 1 pound of grated cheese

Original Recipe

Boil one-quarter of a pound of macaroni in plenty of hot water, salted, until tender; put half a pint of milk in a double boiler, and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour. Add two tablespoonfuls of cream, a little white and cayenne pepper; salt to taste, and from one-quarter to one-half a pound of grated cheese, according to taste. Drain and dish the macaroni; pour the boiling sauce over it and serve immediately.

1 pound of macaroni in plenty of hot water
1 pint of milk in a double boiler
1 mixture of two tablespoonfuls of butter and one of flour
2 tablespoonfuls of cream
1 little white and cayenne pepper
1 pound of grated cheese

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Double Boiler

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1

Boil one-quarter of a pound of macaroni in plenty of hot water, salted, until tender; put half a pint of milk in a double boiler, and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour.
2

Add two tablespoonfuls of cream, a little white and cayenne pepper; salt to taste, and from one-quarter to one-half a pound of grated cheese, according to taste.
3

Drain and dish the macaroni; pour the boiling sauce over it and serve immediately.

Macaroni á La CrêMe

Original Recipe

Ingredients

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