Spaghetti is macaroni in another form, a solid cord instead of a tube.
4 ounces of spaghetti-2 cupfuls when broken.
1 cupful of minced cheese-2 ounces.
1 cupful of milk.
Butter size of an egg.
2 yolks of eggs.
This dish ought to be quite yellow. Throw the spaghetti into water that is already boiling, and salted. After cooking 20 minutes drain it dry, and put it into the buttered dish it is to be baked in.
Put the cheese and butter and half the milk into a saucepan and stir them over the fire till the cheese is nearly melted, mix the yolks with the rest of the milk, pour that into the saucepan, then add the whole to the spaghetti in the pan, and bake it a yellow brown in as short a time as possible. It loses its richness if cooked too long, through the toughening of the cheese.
Whitehead’s Family Cook Book, 1891