CookEat Recipe
Macaroni in Cream
Macaroni folded through a cream sauce with Parmesan, Swiss cheese, cayenne and nutmeg.
Method
Steps
Step 1
Bring three quarts of water to a boil in a saucepan and add half a tablespoon of salt. Add half a pound of dry short tubular macaroni without breaking the tubes. Cook according to the selected pasta’s instructions until tender, checking its texture, then drain thoroughly.
Step 2
Put one and a half tablespoons of butter in a saucepan with one good tablespoon of all-purpose flour. Stir briskly over the heat for two minutes.
Step 3
Add one gill of hot milk and one gill of cold cream. Season with three saltspoons of salt, one saltspoon of cayenne and one saltspoon of grated nutmeg, and stir well.
Step 4
Add the whole drained macaroni batch to the sauce. Cook gently for two minutes, mixing lightly with a fork.
Step 5
Add half an ounce each of grated Parmesan and Swiss cheese. Mix carefully with a fork without breaking the macaroni while cooking for one further minute, then serve very hot.
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