Old Fashioned Macaroni and Cheese from 1950
1 Tbsp salt
4 quarts boiling water
16 ounces uncooked elbow macaroni
4 Tbsp butter or margarine
4 Tbsp flour
2 cups milk
1/4 tsp dry mustard
1 tsp salt
1/8 tsp pepper
1/4 tsp Worcestershire sauce
1/2 pound American cheese (grated)
Method: Add 1 Tablespoon salt to rapidly boiling water.
Gradually add macaroni so that water continues to boil.
Cook, uncovered, stirring occasionally, until tender.
Drain in colander.
Melt butter or margarine in a saucepan over low heat;
blend in flour. Add milk and cook, stirring constantly,
until mixture thickens.
Stir in mustard, 1 teaspoon salt, pepper and Worcestershire sauce.
Grease a 2-quart casserole; add alternate layers of macaroni and cheese,
ending wiht the cheese.
Pour white sauce over macaroni and cheese in casserole.
Bakes ina moderate (350F.) oven 35-40 minutes or until top is lightly browned.
Makes 6 servings.
Source: Cecily Brownstone AP Food Editor, newspaper column, Mar 3, 1950