macaroni

A recipe for macaroni in the 1904 book Cooking in Old Creole Days by Celestine Eustis reads like an older version of something Sifton would include in a newsletter, beginning with the basics and then spiraling out into variations to suit your mood.

You’ll see macaroni and cheese, oatmeal, instant mashed potatoes, cans of tuna, cheese, peanut butter, tortillas, freeze-dried meals, home-dehydrated meals, and lots and lots of Snickers and ramen.

Under her tutelage, I bravely learned how to make filos — pancakes of overripe bananas and maida — liquor chocolates, and beef stew with macaroni.

I took some elbow macaroni, string, food coloring and some craft paint and got them started on making noodle necklaces.

In trilayer graphene, however, superconducting couples pack together like macaroni, with the objects sitting just as close to their partner as to their neighbors.

In ‘non-cooking’ prisons they still sold raw macaroni but if you boiled water to cook it you were breaking the law.

They would soak bags of macaroni to make dough, roll it out and create dumplings, which they sold with a side of lo mein.

To cook the macaroni the commissary sold hotpots, which you needed a permit to possess and could only buy one a time.

And no matter what else a person eats, it is de rigueur to get an order of baked macaroni and cheese on the side.

Telling poor children that that fourth box of macaroni and cheese is excessive is something very different.

This monstrous medley gave birth to the macaroni style, the very climax of barbarism.

Put some ounces of macaroni into boiling stock, then add any game cut into small joints three parts cooked.

Seven of the ten brands of recommended macaroni, noodles, etc., contained over 70 per cent.

Let it all boil till the macaroni is tender, then add a tablespoonful of Parmesan cheese and an ounce of butter.

The Macaroni Club was to the last century what Crockford's was to this.