Macaroni Recipe ingredients

To prepare this Macaroni Recipe, first break half a cup of macaroni into pieces about an inch long. Have ready over the fire a saucepan containing a quart or more of rapidly boiling water; add a teaspoonful of salt and when the water reboils, sprinkle in the macaroni. Do not cover. If at first any of the macaroni sticks to the bottom of the saucepan, stir with a fork. Keep the saucepan boiling, adding boiling water to replenish the supply when needed, and the pieces of macaroni will not stick to the pan or to each other. When the macaroni is tender, turn it into a colander, to drain off the water, then let cold water run through it, to rinse off the pasty exterior. The macaroni is now ready to be finished after any formula desired; but no matter how the macaroni (and other similar preparations) is to be served, the initial cooking is always as above. For recipes for cooking macaroni with cheese, see chapter on Cheese. In any of the recipes in which macaroni is combined with cheese, the cheese may be omitted.