Recipe: Macaroni with Eggs

Since MACARONI is high in protein, it takes the place of meat in whatever form it is served, but when it is prepared with eggs it becomes an unusually good meat substitute. Therefore, when eggs are added as in the following recipe, no meat should be served in the same meal.

(Sufficient to Serve Six)

  •  1 c. MACARONI
  •  2 qt. boiling water
  •  2 tsp. salt
  •  1-1/2 c. milk
  •  2 Tb. butter
  •  2 Tb. flour
  •  1 tsp. salt
  •  1/8 tsp. pepper
  •  4 hard-boiled eggs
  •  1/4 c. crumbs

Break the MACARONI into inch lengths, add it to the boiling salted water, and cook it until tender. Make a cream, or white, Sauce of the milk, butter, flour, salt, and pepper as explained in the recipe given in Art. 90. When the MACARONI is tender, drain it and arrange a layer on the bottom of a baking dish, with a layer of sliced, hard-boiled eggs on top. Fill the dish with alternate layers of MACARONI and eggs, pour the Sauce over all, and sprinkle the crumbs over the top. Then place the dish in the oven and bake the food 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)