Recipe: Macaroni with Cream Sauces

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.

(Sufficient to Serve Six)

  •  1-1/2 c. MACARONI
  •  3 qt. boiling water
  •  3 tsp. salt
  •  1/4 c. crumbs


  •  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. Serve hot.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)