Macaroni, Creole Style

Macaroni a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Macaroni
  • ½ Can of Tomatoes, or 6 Fresh Ones
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • Salt and Pepper to Taste


Boil the macaroni according to the preceding recipe. When done, drain through a colander without breaking the lengths. Season well with salt and pepper. Put one tablespoonful of butter in a frying pan and add one tablespoonful of flour; blend well, and as it browns add the tomatoes, which have been chopped fine in their own juice. Let this stew, after stirring well for about ten minutes, and when it begins to boil, add the Macaroni or Spaghetti, mixing well without breaking the lengths. Let it boil up once and then serve hot. This dish may be served with any meats.