Caraway Macaroni Rabbit

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 1 pound sharp Cheddar cheese
  • 1 teaspoon dry mustard
  • ¾ cup milk
  • 1 tablespoon caraway seeds
  • Freshly ground black pepper
  • 1 teaspoon paprika


    1. Cook macaroni according to package directions. Do not overcook. Drain and rinse.

    2. Melt butter in a saucepan or chafing dish over hot water. Shred the cheese and add it. Stir in mustard and milk. Stir and cook until cheese has melted and mixture has the consistency of heavy cream. Add the caraway seeds, black pepper and macaroni. Mix lightly with a fork and sprinkle with paprika.

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