Skip to main content
Main

Macaroni Baked in Cream

A baked macaroni dish cooked in cream with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroni Baked in Cream

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the macaroni

  1. Break up the macaroni and simmer it in boiling water until tender.

  2. Drain the macaroni through a colander.

Assemble and bake

  1. Butter a baking dish and add the macaroni.

  2. Sprinkle generously with coarse sea salt and cover with pieces of butter.

  3. Pour rich cream over the macaroni until the dish is full.

  4. Bake at 400°F (200°C) for 45 minutes.

  5. Serve in the baking dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroni
Forms the bulk of the dish and absorbs cream as it bakes, giving a soft, starchy body.
Butter
Adds richness and fat, coating the pasta and helping the top brown in the oven.
Rich cream
Provides moisture and fat that thicken and set around the pasta as it bakes.

The step that matters

Pour rich cream over the macaroni until the dish is full. The pasta must be fully submerged and the dish filled so the cream can soak in and set during baking; pasta left exposed may dry out and harden.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes