Macaroni and Cheese
Ingredients
- 3 pound macaroni, (3 quarts plus 1 1/2 cups)
- 4 1/2 quart evaporated milk
- 3 pound American cheese
- 1 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1 1/2 quart bread crumbs, (1 pound, 2 ounces)
- 1 1/2 cup butter, (3/4 pound)
- paprika
Directions
- Boil macaroni until just tender in a large amount of boiling water to which 3 tablespoons salt have been added.
- Drain and rinse.
- Scald milk over boiling water.
- Add cheese, that has been cut into small pieces, mustard and cayenne and continue cooking over boiling water until cheese is just melted.
- Combine macaroni and cheese sauce.
- Turn into buttered baking pans, cover with crumbs that have been thoroughly mixed with the melted butter.
- Sprinkle with paprika.
- Bake in a moderate oven (350f) until crumbs are brown, about 25 minutes.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: macaroni, evaporated milk, cheese, mustard, cayenne pepper, bread crumb, butter, paprika
Equipment: measuring cups, measuring spoons, pot, baking pan, oven
See Also
Cheese Fondue II
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Side
Ingredients: cheese, bread crumb, salt, mustard, paprika, evaporated milk, water, butter, egg
Equipment: measuring cups, measuring spoons, baking pan, oven
Baked Macaroni and Cheese
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Grain
Ingredients: macaroni, water, salt, butter, flour, pepper, milk, cheddar cheese, onion, mustard, Worcestershire sauce, bread crumb
Equipment: oven, measuring spoons, measuring cups, pot, casserole
Tuna Casserole
Author: Mrs Lyle Garrett
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: noodle, Worcestershire sauce, onion, tabasco sauce, celery, tuna, pimiento, butter, flour, parsley, salt, olive, mustard, cheese, milk, bread crumb
Equipment: measuring cups, measuring spoons, knife, stove, pot, oven
Eggless Mayonnaise
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Sauce
Ingredients: sugar, mustard, salt, paprika, cayenne pepper, pepper, evaporated milk, salad oil, vinegar, lemon juice
Equipment: measuring cups, measuring spoons, bowl, egg beater
Scalloped Ham and Cabbage
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, water, evaporated milk, salt, cabbage, ham, cheese, green pepper, bread crumb
Equipment: measuring cups, measuring spoons, saucepan, baking pan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove