kayla

MACARONI AND CHEESE

Break three ounces of macaroni--noodles or spaghetti answer equally
well--into small pieces, boil in rapidly boiling salted water; when
tender drain off the water and add half a pint of milk; cook slowly till
the macaroni has absorbed most of the milk. To half a pint of thick
white sauce add two ounces of grated cheese and mix with the macaroni;
last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
with browned bread crumbs and pour in the macaroni mixture; steam gently
for about half an hour, turn out and fill the centre with stewed
tomatoes and mushrooms.