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This recipe is similar to a baked mac and cheese.  The original title of the recipe is Spaghetti a la Romaine.  It is pasta baked with a cheese sauce.  The interesting thing about this recipe that caught my eye is the egg yolks.  I had to try it.

The ingredients are simple: pasta, butter, cheese, milk and eggs yolks.  To make the recipe, you start by cooking 2 cups of pasta according to package directions.  While the pasta is cooking put the yolks of 3 eggs in a bowl and mix with 1/2 cup of milk.

In a saucepan, put 1 tablespoon of butter, 1 cup of cheese, 1/2 cup of milk and season with salt and a dash of cayenne pepper.  Melt together over low heat and whisk until smooth.

Add the egg yolk mixture into the cheese sauce and whisk well to combine.

When the pasta has cooked and been drained, pour it into a greased pan and pour the cheese sauce mixture over the pasta.  I used a 9×13 pan and probably should have used a smaller pan.  I would use the larger pan if I had one pound of pasta.  Bake the mixture at 350 degrees for about 15 minutes.

This serves 4 people and the cost of the recipe came to $1.60, making each serving cost 40 cents.  The texture is different from baked mac and cheese recipes I’ve had recently, but it was delicious.  This was a nice change from the normal recipes I’ve used.

Original Recipe

Spaghetti a la Romaine – Boil one pint of spaghetti broken in 2-inch pieces in salted water for 20 minutes, then drain.  In a saucepan put one heaping tablespoonful of butter, one cupful of chopped cheese, one-eighth of a teaspoonful of salt, a dash of cayenne and one-half of a cup of milk and stir over the fire until the cheese is nearly melted; take from the fire and add the yolks of three eggs beaten and mixed with one-half of a cup of milk.  Stir in the spaghetti and turn into a buttered dish.  Bake in a very hot oven until lightly browned and serve at once.

Printed in the Delaware County Daily Times on March 4, 1912

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Baked Mac and Cheese

Spaghetti a la Romaine recipe from 1912

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 407 kcal

Ingredients

• 2 cups pasta
• 1 tbsp butter
• 1 cup cheese
• 1/8 tsp Salt
• dash cayenne
• 1 cup milk divided
• 3 large egg yolks

Instructions

1. Boil the pasta according to package directions and put in an 8x8" pan.
2. Mix the 3 egg yolks with 1/2 cup of the milk and mix well.
3. In a saucepan over low heat, melt the butter, 1/2 cup of milk and 1 cup of cheese and whisk until smooth.
4. Add the egg yolk mixture to the cheese sauce and pour over the pasta.
5. Bake in 350 degree oven for 15 minutes.