Macaroni and Cheese, Frank Style
2 lb. elbow macaroni
2 qt. milk
3/4 cup butter or margarine
1 cup all-purpose flour
1 tbsp. salt
1 1/2 tsp. dry mustard
8 cups grated natural sharp American cheese (2 lbs)
1/4 cup minced onion
2 tsp. Worcestershire
25 tomato slices, sliced 1/4″ thick
About 25 franks, halved lengthwise (3 lbs)
About 1 1/2 hours before serving: Cook macaroni as label directs; drain. Meanwhile, in double boiler, heat milk. In large kettle, melt butter; stir in flour, salt, mustard; cook, stirring often, 10 min. Stir in heated milk; cook, stirring constantly, until thickened. Add cheese, onion Worcestershire; stir gently until cheese is melted. Remove from heat; stir in macaroni.
Start heating oven to 400*F. Pour macaroni mixture into 2 shallow open pans, about 15″ x 11″. Bake 15 to 20 min. On top of macaroni in each pan, arrange tomato slices, then franks. Bake 15 to 20 min. longer, or until franks are golden brown. Let stand about 5 min. before serving. Makes 25 servings.
Good Housekeeping Cookbook 1955