Boiled Macaroni, Italian Style

Macaroni a l’Italienne

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Macaroni
  • A Pound of Grated Parmesan Cheese
  • A Tablespoonful of Flour
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


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; add one-half of it to the flour and butter, and one pint of the water in which the Macaroni was boiled; the mixture must not be allowed to brown; stir briskly. Place the Macaroni by lengths into a dish, season well with salt and pepper, and warm a few minutes in the oven. When warm, take out the dish and sprinkle over it one-quarter of the pound of cheese that still remains; pour the hot sauce over this, and sprinkle the rest of the cheese on top. Serve hot.