In the majority of recipes here given, macaroni is specified, but
spaghetti, vermicelli, or any of the fancy Italian pastes may be
substituted for the macaroni if one of them is preferred. It should also
be remembered that any of these, when cut into small pieces, may be used
in soups or served with sauce or gravy.
90. MACARONI WITH CREAM SAUCE.--Possibly the simplest way in which to
prepare macaroni is with cream sauce, as is explained in the
accompanying recipe. Such a sauce not only increases the food value of
any Italian paste, but improves its flavor. Macaroni prepared in this
way may be used as the principal dish of a light meal, as it serves to
take the place of meat.
MACARONI WITH CREAM SAUCE
(Sufficient to Serve Six)
1-1/2 c. macaroni
3 qt. boiling water
3 tsp. salt
1/4 c. crumbs
CREAM SAUCE
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
Break the macaroni into inch lengths, add it to the salted boiling
water, and cook it until it is tender. To prepare the sauce, melt the
butter in a saucepan, add the flour, salt, and pepper, stir until
smooth, and gradually add the milk, which must be hot, stirring rapidly
so that no lumps form. Cook the cream sauce until it thickens and then
add it to the macaroni. Pour all into a baking dish, sprinkle the bread
or cracker crumbs over the top, dot with butter, and bake until the
crumbs are brown.
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