Recipe: Macaroni and Cheese (Out of Vermont Kitchens, 1939)

MACARONI AND CHEESE

2 cups elbow macaroni, uncooked
2 cups milk
1 tablespoon flour
1 tablespoon butter
1 teaspoon salt
1 cup cut up cheese
1 egg
paprika

Cook two cups elbow macaroni in boiling salted water, drain and rinse.

In double boiler, make white sauce using two cups of milk, one tablespoon flour, one tablespoon butter, one teaspoon salt.

When cooked add one cup cut up cheese, cook until melted.

When cool, beat in one egg.

Put macaroni in buttered casserole. Pour sauce over and sprinkle with paprika.

Bake in moderate (350 degree F) oven about three quarters of an hour.

Servings: 4
From: Mrs. J. O. Beckwith
Source: Out of Vermont Kitchens, 1939