Macaroni au Gratin

Macaroni au Gratin

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


Boil the macaroni by its length in water until soft. Do not let it cook too much, but just enough to be soft, and lift out of the water without breaking. This will require about a half hour of rapid boiling. When done, take out of the water in which it was boiled and season well with salt and black pepper. Put a tab