Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Elbow macaroni

  2. 1 cup 237ml Water Chipped Beef Gravy

  3. 4 oz 113g Chipped beef

  4. 1/4 cup 49g / 1.7oz Butter

  5. 1/4 cup 15g / 1/2oz Flour

  6. 3 cups 711ml Milk Salt Pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions This utterly American recipe appeared in the 1930 edition of "The Boston Cooking School Cookbook," and cheese-flavored versions survived in "The Fannie Farmer Cookbook" as late as 1979 In saucepan, boil macaroni in water until cooked. Drain well. Toss with Chipped Beef Gravy. Ladle into baking pan and bake at 325'F.

  2. minutes. CHIPPED BEEF GRAVY: In bowl, soak chipped beef in hot water until softened, then drain. Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.


Send feedback