Baked Macaroni
- 1/2 lb macaroni
- 1/2 lb cheese, grated
- Butter
- Salt
- 1/2 cup cream
- 1/2 cup milk
- Put the macaroni in a stew pan holding at least 2 quarts and a pint of boiling water. The water must be boiling when you put in the macaroni or it will go to paste. Simmer, not boil, for about 25-30 minutes, until tender but not broken or split.
- Add 1 Tbsp of salt. Shake it frequently and loosen from the bottom of the vessel with a wooden spoon. Replenish the water from a kettle of boiling water so as to float the macaroni all the time. When done, drain well through a colander.
- Butter a baking dish. Divide the grated cheese into 2 portions. Put 1 portion in the dish, scattering it evenly over the bottom. Pour in the macaroni and level it. Put the remaining half of the cheese over it. Sprinkle plentifully with salt. Mix the cream and milk together and pour atop the macaroni.
- Bake with love for 45 glorious minutes (be patient, you rascal). It should be a nice brown on top.
- Add 1 Tbsp of salt. Shake it frequently and loosen from the bottom of the vessel with a wooden spoon. Replenish the water from a kettle of boiling water so as to float the macaroni all the time. When done, drain well through a colander.
- Butter a baking dish. Divide the grated cheese into 2 portions. Put 1 portion in the dish, scattering it evenly over the bottom. Pour in the macaroni and level it. Put the remaining half of the cheese over it. Sprinkle plentifully with salt. Mix the cream and milk together and pour atop the macaroni.
- Bake with love for 45 glorious minutes (be patient, you rascal). It should be a nice brown on top.
Submitted by Apr 6, 2010
15 min
30 min
45 min