Home-made macaroni
Add a well beaten egg to some flour and adequate water to make fine batter. Roll the batter on the breadboard until the point when it turns out to be thin, the cut into strips and sun-dry. You will require a wooden casing with a firmly attached cheddar material for you to lay the macaroni legitimately. To keep the residue from blending with the macaroni, cover it with a cheddar material amid the whole drying procedure.
Bubbled macaroni
In a dish of bubbling water, put a some macaroni and after that cook until the point when it turns delicate. Deplete it after it is done; include about a half quart of drain and some cream (discretionary), some salt and an egg that is well beaten. Blend it tenderly over progressive warmth until the point that it turns out to be thick and rich. Serve while still hot.
Macaroni with cream sauce
Following the past dish, cook the macaroni in like manner. Set up the cream sauce by step by step heating up a half quart of drain with the utilization of a twofold kettle. As it bubbles, blend in a tablespoon of flour and ¼ teaspoon of salt. You can soak or thicken the drain as wanted. On the off chance that you need a thick sauce, you need to warm it for around 10-15 minutes. Include some cut onions and celery.
Macaroni with tomato sauce
In equivalent amounts of bubbling milk and water, include some macaroni. Bubble it until the point that it turns out to be delicate. While cooking the macaroni, you can make the sauce. Rub a canned or stewed tomato with a guide of colander to dispose of some remaining parts and seeds. Warmth over flame until the point when it achieves the breaking point, add some flour to thicken (a tablespoon will do). Pour in ½ measure of thin sweet cream and include some salt on the off chance that you like. Equitably placed macaroni in your dishware and a little measure of sauce in each dish. Serve while still hot.
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