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 and place it in a saucepan.
Add enough strong soup stock to prevent burning.
Layer and bake
Sprinkle grated cheese over the macaroni.
Once the cheese melts, layer macaroni and cheese alternately.
Pour the remaining soup stock over the layers.
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 the body that holds the layers together.
- Grated cheese
- Melts into the macaroni to add richness, savoury flavour and a creamy, binding texture.
- Strong soup stock
- Supplies moisture and savoury flavour, keeping the pasta from drying out and burning as it bakes.
The step that matters
Add enough strong soup stock to prevent burning. Dry pasta absorbs liquid and scorches easily in a hot oven. Enough stock in the saucepan and over the layers keeps the macaroni moist so it cooks evenly rather than drying or browning unevenly.
“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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