1/2 lb Elbow macaroni
1 qt Water
—————————–CHIPPED BEEF GRAVY—————————– 4 oz Chipped beef
1/4 c Butter
1/4 c Flour
3 c Milk
Salt Pepper This utterly American recipe appeared in the 1930 edition of “The Boston Cooking School Cookbook,” and cheese-flavored versions survived in “The Fannie Farmer Cookbook” as late as 1979 In saucepan, boil macaroni in water until cooked. Drain well. Toss with Chipped Beef Gravy. Ladle into baking pan and bake at 325’F. 10 minutes. Each serving contains about: 485 calories; 1,020 milligrams sodium; 65 milligrams cholesterol; 19 grams fat; 57 grams carbohydrates; 20 grams protein; 0.19 gram fiber. CHIPPED BEEF GRAVY: In bowl, soak chipped beef in hot water until softened, then drain. Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.