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Macaroni Kv Beurre

A simple macaroni dish cooked with butter and topped with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroni Kv Beurre

Ingredients

Directions

Cook the macaroni

  1. Bring a pot of water to a boil and add the salt.

  2. Add the macaroni and cook for 15 to 20 minutes until tender.

  3. Drain the macaroni and place it back in the pot.

Finish and serve

  1. Add the butter to the center and sprinkle grated cheese over the top.

  2. Serve hot.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 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
Provides the starchy body of the dish once cooked until tender.
Butter
Adds fat and richness, coating the hot pasta with a smooth flavor.
Grated cheese
Adds savory, salty flavor and a little fat as it softens over the hot pasta.

The step that matters

Cook the macaroni until tender. Pasta keeps cooking after it leaves the water, and undercooked or overcooked macaroni changes its texture. Draining it promptly, then tasting for tenderness, helps it stay firm but soft.

“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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