Take a quarter of a package of macaroni, break it into lengths of about three inches, and drop it into boiling salted water. Cook rapidly for twenty minutes, drain, and throw into very cold water for ten minutes more. This will blanch it a pure white, and prevent its turning the ugly greyish hue, which spoils the appearance of the completed dish.
While it is blanching, chop a quarter of a pound of mellow American cheese, or measure out a quarter of a pound of grated Parmesan. Rub a tablespoonful of it into the same quantity of flour, add a coffee cupful of hot milk, and stir over the fire until it reaches the boiling point.
Butter the enamel or china lining of a baking dish and cover the bottom with macaroni. Dust with salt and pepper and sprinkle thickly with cheese. Then add another layer of the macaroni, and so continue until the dish is full, having cheese for the top layer. Pour over this the white sauce, add another sprinkling of cheese, and bake in a moderate oven twenty to thirty minutes. It should be a golden brown color when served.
For luncheons, the macaroni may be cut into smaller pieces after being boiled, and then baked with its creamy cheese dressing in individual dishes or ramekin shells.
Never throw away the shell of a pineapple [cheese] or Edam cheese. Fill it with boiled macaroni and cream sauce and set into the oven on a baking dish lined with heavy white paper and bake in a moderate oven fifteen or twenty minutes. The shell will provide the necessary cheese flavor, and no chopped or grated cheese should be added to the cream dressing. Serve this shell on a paper doily or folded napkin.