Macaroni and Cheese
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Dairy & Eggs
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Bakery
Pantry / Durable
Spices & Seasoning
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Archive recipe
A historic Canadian dish of macaroni, cheese, dry bread crumbs and cream sauce. Adapted from Macaroni and Cheese, from Canadian Farm Cook Book (1911).
Adapted from Macaroni and Cheese, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/macaroni-and-cheese-3.md.
The dish
2 of 5 items checked
archive.org
2 of 5 items checked · 4 aisles
Put 6 cups water and 1½ teaspoons salt on to boil
Break macaroni into inch pieces
When water boils hard, drop in macaroni
Keep boiling hard till macaroni is tender
Grate cheese and make white sauce
When macaroni is tender, drain through a colander and put into a baking dish
Put cheese and sauce with the macaroni
Cover with crumbs
Bake for about 15 minutes
Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)