Name: Macaroni with Bechamel Sauce
Ingredients: 3 quarts water; 3 tablespoons coarse sea salt; ½ pound macaroni

Macaroni with Bechamel Sauce

Ingredients

3 quarts water
3 tablespoons coarse sea salt
½ pound macaroni

Directions

Heat the water with salt to boiling point.
Boil the macaroni in the salted water until tender enough to pierce easily.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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Macaroni with Bechamel Sauce