| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1 |
T |
Flour |
| 2 |
T |
Butter |
| 1 |
t |
Salt |
|
|
Freshly ground pepper |
|
ds |
Cayenne |
| 2 |
T |
Whipping cream |
| 4 |
oz |
Cheddar cheese, shredded |
| 1 |
T |
Ground mustard, opt |
| 1/4 |
lb |
Macaroni |
INSTRUCTIONS
An early recipe for macaroni served with a sauce, rather than baked.
From "Miss Parloa's New Cookbook" (1884), by Marla Parloa. Scald milk
in double boiler. In bowl, rub flour and butter together and whisk
into milk. Stir over heat until thickened. Stir in salt, pepper to
taste, cayenne, cream, cheese and mustard. (This can also be done in
saucepan, if watched carefully.) Cook macaroni according to package
directions. Drain well and arrange in serving dish. Stir in sauce and
serve. Each serving contains about: 642 calories; 1,716 milligrams
sodium; 110 milligrams cholesterol; 36 grams fat; 53 grams
carbohydrates; 26 grams protein; 0.20 gram fiber. From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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