Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Elbow macaroni 1 qt Water

---------------------CHIPPED BEEF GRAVY--------------------------
4 oz Chipped beef 3 c Milk
1/4 c Butter Salt
1/4 c Flour 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.

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