Boiled Macaroni, Italian Style

Macaroni a l’Italienne

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Macaroni
  • A Pound of Grated Parmesan Cheese
  • A


Break the macaroni into convenient lengths, and set to boil in a kettle filled with boiling water and in which you have thrown a spoonful of salt and black pepper. Be careful to keep the lengths of Macaroni firm. When cooked till tender, take off and strain the water. Take one spoonful of butter and one of flour and put them on the fire, blending well. Have one pound of Parmesan cheese grated;