Macaroni and Cheese Casserole

Casserole

• 2 cups Uncooked elbow macaroni
• 1 Recipe Mornay sauce, below
• 1 1/2 cups Parmesan cheese, grated
• 1 pinch pepper to taste

Mornay Sauce

• 4 tablespoons butter
• 1 tablespoon flour, heaping
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 2 tablespoons Parmesan cheese, grated
• 1 egg yolk
• 1 dash white or black pepper
• 1 dash nutmeg

Mornay Sauce:
Melt butter in small saucepan and add flour. Stir into smooth paste and add milk. Stir continually and cook over low flame for 10 minutes. Sauce should have the consistency of thick cream. Add salt and pepper and nutmeg, Stir. Remove from stove and stir in cheese and egg yolk rapidly. Makes about 1 1/2 cups.

Macaroni and Cheese Casserole:
Cook macaroni in boiling salted water for about 10 minutes, or until just tender, but still quite firm. Drain. Mix with sauce, cheese and pepper. turn into buttered casserole, dot with butter and bake at 350 degrees for 30 minutes.
Serves 4.
Source: The Italian Cookbook, dated 1955