If you leave the macaroni cheese in the oven too long the dish will taste oily and the cheese get so hard as to become absolutely indigestible.

Any kind of grated cheese will do for this dish, but to the English palate it is best when made from a moist cheese similar to that which would be used in making Welsh rabbit.
MACARONI AND EGGS .-- Take half a pound of macaroni and throw it into boiling water that has been salted.

In the meantime have ready four hard-boiled eggs.

When the macaroni is nearly tender throw the hard-boiled eggs into cold water for a minute, in order to enable you to take off the shells without burning your fingers.

Cut the eggs in half, take out the half yellow yolk without breaking it; cut the whites of the eggs into rings and mix these rings with the macaroni on the dish.