Macaroni au Gratin ( New York Cooking-school ).
Ingredients: Half a pound of macaroni, four ounces of cheese, two ounces of butter, three-quarters of a cupful of Bechamel sauce.
Boil the macaroni as described in “macaroni with cheese.” When well drained, pour over it nearly all of the sauce and the grated cheese; toss it in the saucepan, mixing it well together without breaking the macaroni; put it into a gratin dish; pour first the remainder of the sauce over the top, then the remainder of the cheese, and over this sprinkle a table-spoonful of cracker-dust and dots of butter. Put it into a very hot oven ten minutes, coloring the top.