Maccaroni ‘Al Latte’
Parboil three-quarters pound of long maccaroni in salted water, then drain it well. Put half an ounce of flour and two ounces of butter into a sauce-pan and stir them well; when they begin to colour, pour one and a quarter to one and a half pints of milk in gradually, and boil for ten minutes. Then put in the maccaroni and one ounce of grated Gruyère cheese, stand the sauce-pan on the edge of the fire to simmer, and let the maccaroni absorb the milk. When cooked, add one and a half ounces more butter and one and a half ounces of grated Parmesan cheese, put the maccaroni into a baking dish and cover it with grated bread-crumbs. Place it in an oven and serve when browned.