Macaroni au Gratin from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the macaroni by its length in water until soft. Do not let it cook too much, but just enough to be soft, and lift out of the water without breaking. This will require about a half hour of rapi...
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Ingredients
- ½ Pound of Macaroni or Spaghetti
- A Pound of Grated Parmesan Cheese
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- Salt
- Pepper
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