Name: Pot Cheese and Noodles
Ingredients: noodles; butter or margerin; cheese or farmers cheese or Feta Cheese; salt & pepper to taste

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 ↓

Pot Cheese and Noodles

Ingredients

noodles
butter or margerin
cheese or farmers cheese or Feta Cheese
salt & pepper to taste

Directions

Double batch of noodles.
Fry in pot in butter or margarine, 1 stick.
Add 2 lbs pot cheese or farmers cheese or feta cheese (cottage cheese will work too) and mix, then heat.
Season with salt and pepper to taste.

Nutrition, whole recipe (rough)

334Calories

14 gProtein

30 gFat

2 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Cheese	1 oz (28g) cheddar	113
Feta Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Butter + cheesetop 8% of all pairs

Smell alikemoderate

Cooked together7,962 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cheese + peppertop 18% of all pairs

Smell alikemoderate

Cooked together7,861 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Noodles: Form the starchy base that carries the butter and cheese.
Butter or margarine: Adds fat and richness, coating the noodles and carrying flavour.
Pot cheese, farmers cheese or feta: Supplies creamy, tangy body that softens and melts into the noodles when heated.

“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.