White House Cookbook Macaroni a la Creme

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The 1907 edition of The White House Cookbook is the oldest one I own. From time to time I'll share a recipe from its pages, word for word as it appeared well over 100 years ago.

This Macaroni and Cheese recipe had a fancier name way back then but it still boiled down to comfort food, and despite a few subtle changes it's basically the same old recipe we use today.

Note: When this cookbook was written Theodore Roosevelt was in office.

Macaroni a la Creme

Boil one quarter of a pound of macaroni in plenty of hot water, salted, until tender; put half a pint of milk in a double boiler, and when it boils stir into it as mixture of two tablespoons of butter and one of flour. Add two tablespoonfuls of cream, a little white and cayenne pepper; salt to taste and from one-quarter to one pound of grated cheese, according to taste. Drain and dish the macaroni; pour boiling sauce over it and serve immediately.