Pastes, Cheese, Etc.
Macaroni With Cheese
(Italian)
G
Into 2½ quarts of boiling water, well salted, throw ½ lb. of macaroni broken up into pieces. Let it boil 25 minutes, then drain it upon a sieve; replace in a stewpan with 3 ozs. of fresh butter cut in small pieces, 2 ozs. of grated cheese, and a pinch of pepper; mix all with a fork. The macaroni must not be broken. Add ½ cup of cream. Serve hot.
Note:—Macaroni should be tender but not pasty; it should possess a certain crispness; obtain this by passing cold water over it when it is in the sieve and quickly returning it to the saucepan.