Macaroni Cutlets

I found this recipe in a hand-written cookbook that belonged to my grandmother.  I’m guessing this was a depression era recipe when meat was scarce or unaffordable.

1 ¼ C macaroni or spaghetti, broken

1 ½ t salt

2 ¼ C vegetables (peas, beans or carrots)

3 T flour

¾ t salt

¼ t pepper

1 C hot milk

1 ¼ C American cheese

1 ¼ t onion, grated

4 C cornflakes or breadcrumbs, finely crushed

Butter or shortening

Bring 6 cups of water to a boil with the 1 ½ t salt.  Add macaroni and cook until tender.  Drain, rinse with cold water and coarsely chop.  Cook vegetables in water.  Drain and reserve ¼ cup of the liquid.  In a saucepan, mix together flour, ¾ t salt and pepper.  Slowly stir in the hot milk, the reserved liquid of cooked vegetables.  Cook about 2 minutes.  Add cheese and onion.  Stir until cheese melts.  Remove from heat and add macaroni and drained vegetables.  Pour in shallow pan.  Chill until firm.  Preheat oven to 375.  Shape macaroni mix into “cutlets” and roll in corn flakes or breadcrumbs.  Place in greased shallow baking pan.  Dot tops with bits of butter or shortening.  Bake 20 minutes or until hot.