1 pound elbow macaroni

5 tablespoons flour
5 tablespoons butter
salt and pepper
1 quart milk
2 cups tomatoes, chopped

1 cup Parmesan cheese, grated

Cook macaroni in boiling, salted water; drain.

Melt butter, add flour, salt and milk; blend and add cheese.

Combine macaroni and sauce; place in a baking dish a layer at a time with tomatoes between, ending with a layer of macaroni on top.

Brown in oven about 30 minutes.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Eugene Vidal: Jeune fille accoudee, around 1876.

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