Macaroni a l'Italienne

Title: Macaroni a l'Italienne

Categories: Pasta, Italian

Yield: 2 servings

1 c Milk

1 tb Flour

2 tb Butter

1 t Salt

Freshly ground pepper

ds Cayenne

2 tb Whipping cream

4 oz Cheddar cheese, shredded

1 tb Ground mustard (opt)

1/4 lb Macaroni

An early recipe for macaroni served with a sauce, rather than baked.

From "Miss Parloa's New Cookbook" (1884), by Marla Parloa.

Scald milk in double boiler. In bowl, rub flour and butter together

and whisk into milk. Stir over heat until thickened. Stir in salt,

pepper to taste, cayenne, cream, cheese and mustard. (This can also

be done in saucepan, if watched carefully.)

Cook macaroni according to package directions. Drain well and arrange

in serving dish. Stir in sauce and serve.

642 calories;

1,716 milligrams sodium;

110 milligrams cholesterol;

36 grams fat;

53 grams carbohydrates;

grams protein; 1/50 gram fiber.

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