Macaroni With Cheese Recipe

Throw a quarter of a pound of macaroni broken into pieces an inch long,

into three pints of boiling water, with a large pinch of salt. The

saucepan should be large, or the water will rise over when the macaroni

boils fast, which it should do for twenty or twenty-five minutes. When

done, strain the macaroni through a colander, put it back into the

saucepan with an ounce of fresh butter, a small pinch of white pepper

and of salt, if necessary, and shake it over the fire for a minute or

two. Take the saucepan off the fire, and stir into the macaroni two

ounces or more, if liked, of grated Parmesan cheese. Serve immediately

with crisp dry toast, cut in neat pieces. If not convenient to use

Parmesan, a mild dry English or American cheese will answer very well.

Some cooks prefer, when the macaroni is boiled, to put a fourth part of

it on to a hot dish, then to strew over it a fourth part of the grated

cheese, and so on till all of both are used, cheese, of course, covering

the top.

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