Timbale of Macaroni

Macaroni en Timbale

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Macaroni, or Spaghetti
  • A Head of Edams’ Cheese
  • ½ Pound of Grated Parmesan Cheese
  • A Tablespoonful of Flour
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste

Nearly every family keeps a head of Edams’ cheese for general use. When you have finished scooping out the cheese, do not throw away the head, but keep it to make a Timbale of Macaroni. Boil a little over one-quarter of a pound of Macaroni, or sufficient to fill the head, according to the preceding directions. When boiled, take out of the water and set in a dish. Take about half a pint of the liquor in which the Macaroni was boiled, strain it and set it back on the stove; add the flour and butter blended, and three-quarters of the grated cheese, and let it boil five minutes. Then pour this sauce over the Macaroni in the dish and mix well, seasoning with salt and pepper to taste. Fill the head with this mixture, and sprinkle on top the rest of the grated cheese. Set in the stove to bake, and, when nicely browned, serve hot from the shell of cheese. The Macaroni may also be baked in molds, but there is no comparison to the Timbale when made in the empty cheese head. This is a genuine Timbale of Macaroni, and the only way to really make the dish.