Recipes

Macaroni au Gratin with Corn and Bacon

Recipe No. 208 from the U.S. Army's WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Pasta · Pork

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 208 from the U.S. Army’s WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Add two No. 10 cans cream-style corn to macaroni in recipe for macaroni au gratin. Omit buttered crumbs and reduce cheese to 4 pounds (four No. 56 dippers). Place strips of broiled bacon (2½ pounds) on top.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 208, Macaroni, Spaghetti, Noodles and Rice. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.