Mystery Chef's Macaroni au Gratin
Source of Recipe
The Mystery Chef's Own Cookbook 1st edition 1936
Recipe Introduction
for 8 generous servings
List of Ingredients
4 quarts boiling water
1 TBSP Salt
1/2 lb or 1 package elbow macaroni (I measured out 16 oz)
2 Cups Grated Cheese (I used 2.5)
2 Cups thin cream Sauce
1/2 Cup Breadcrumbs (I used 2 cups)
1 TBSP Butter
Into a large pot of rapidly boiling salted water, put macaroni , and let boil only 7 to 8 minutes. Drain and put in a well greased baking dish a layer of macaroni and a layer of cheese. Repeat til all are used. Pour over a thin cream sauce (see below). Cover with Breadcrumbs and dot with butter. Set baking dish in pan of hot water and bake in Moderate oven 30 minutes til Crumbs are browned (I set my own at 350F)
Cream Sauce:
2 TBSP Butter or other shortening
2 TBSP Flour
2 Cups Milk
1/4 tsp sale (or season to taste)
1/8 tsp pepper (or season to taste)
Melt shortening in upper part of double boiler or over slow fire; add flour and stire until well blended; pour the milk in, stirring constantly until the sauce thickens. Add salt and pepper; stir throughly. Cook until the raw starch taste has left the sauce---about 3 to 5 minutes. Recipe
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