Macaroni a LA Italienne
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Cook the macaroni
Cut the macaroni into 4‑inch pieces.
Simmer in boiling salted water for 15 minutes.
Drain the macaroni.
In a saucepan, combine the macaroni with enough soup stock to prevent burning.
Sprinkle grated cheese over the macaroni and let it melt.
Bake and serve
Layer macaroni and cheese in a baking dish, then pour over the soup stock.
Bake at 350°F (175°C) for 30 minutes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Macaroni
- Forms the bulk of the dish and gives it its chewy, starchy structure.
- Grated cheese
- Melts into the stock to add richness and a savory, binding texture.
- Strong soup stock
- Supplies moisture and savory flavor, keeping the pasta from drying out in the oven.
The step that matters
Adding enough stock before the cheese melts. Stock in the saucepan keeps the macaroni from scorching on the base. Too little liquid lets starch stick and burn, while the baking step needs enough moisture to stay tender.
“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.
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