Recipes

Macaroni Republic

Recipe No. 212 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

Serves 100 servings, 12 ounces (1½ cups) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 212 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.

Ingredients

  • Macaroni — 10 pounds
  • Salt — 8 ounces (⅔ mess kit cup)
  • Water, boiling — 15 gallons (60 No. 56 dippers)
  • Milk, evaporated — 10—14½-ounce cans
  • Water (for milk) — 1¼ gallons (5 No. 56 dippers)
  • Butter — 2½ pounds (1¼ No. 56 dippers)
  • Pimientos, finely chopped — 7½—14-ounce cans
  • Parsley, chopped — 5 bunches
  • Bread, diced — 3¾ pounds (3¾ No. 56 dippers)
  • Salt — 10 ounces (2/5 mess kit cup)
  • Pepper — ¼ ounce (1 mess kit spoon)
  • Celery salt — (1 mess kit spoon)
  • Mustard, dry — ¼ ounce (1 mess kit spoon)
  • Cheese, shredded — 5 pounds (5 No. 56 dippers)
  • Eggs, beaten — 90 eggs (4½ No. 56 dippers)
  • Paprika — as needed

Directions

Key ingredients

Evaporated Milk · Mustard

  1. Break macaroni into 2- to 3-inch pieces.
  2. Add macaroni slowly to boiling salted water; boil 10 to 15 minutes or until tender. Drain well.
  3. Mix milk and water; heat. Add butter, pimientos, parsley, bread crumbs, salt, pepper, celery salt, mustard, and cheese. Reheat and simmer until cheese is melted.
  4. Add milk and crumb mixture to beaten egg.
  5. Mix macaroni and crumb mixture.
  6. Place in well-greased baking pans. Sprinkle with paprika. Bake in slow oven (325° F.) until firm.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Macaroni — 12¾ oz Salt — ⅔ oz Water, boiling — 1¼ gal Milk, evaporated — ¾ can(s) (14½ oz) Water (for milk) — 1⅔ cups Butter — 3¼ oz Pimientos, finely chopped — ⅔ can(s) (14 oz) Parsley, chopped — ⅓ bunches Bread, diced — 4¾ oz Salt — ¾ oz Pepper — a pinch Celery salt — scale to taste ((1 mess kit spoon)) Mustard, dry — a pinch Cheese, shredded — 6⅓ oz Eggs, beaten — 7¼ eggs Paprika — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 212, 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.