You will need
1 lb. macaroni
1 cup or more milk
1 ½ cups grated dry Mahón cheese
4 hard-boiled eggs, cut in half
½ cup butter
Cut macaroni into short lengths, and boil in salted water in a wide and shallow casserole.
When it is almost cooked, drain and put to boil in the heated milk to finish cooking.
Add ¾ of the cheese, together with a little cinnamon. Salt to taste. Mix well and put in a casserole, cover with rest of cheese and a little more cinnamon and the hard-boiled eggs. Place a little butter on each of the egg halves and spread the remaining butter over the macaroni. Put in an oven to brown and serve immediately.
© Shufunotomo Co., Ltd., Japan 1973
I had to look up mahon cheese. It sounds great – “slightly sharp, milky, and salty” – but I have never seen it for sale. The sprinkle of cinnamon apparently is similar to adding a touch of nutmeg to white sauces, but I think I would take a pass on it.