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Nuts, Cheese, Grains, Pastes, Eggs

A baked macaroni and cheese dish made with macaroni, cheese, flour, butter, egg, milk, salt, and pepper.

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Nuts, Cheese, Grains, Pastes, Eggs

Ingredients

Directions

  1. Boil the macaroni 15 minutes in salted water, drain, pour half a cup of milk over it and boil a few minutes.

  2. While the macaroni is cooking, make a sauce of the first five ingredients and ½ cup milk, stir all together, then stir over fire until the cheese is dissolved.

  3. Beat until creamy, then stir into the boiling macaroni, pour into a buttered dish and bake ½ hour.

Nutrition, whole recipe (rough)

708Calories
26 gProtein
13 gFat
121 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0

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

By Chapel, Inie Gage, Mrs. [from old catalog]. 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. See the original page.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Milk
Adds liquid that makes the sauce smooth and creamy and loosens the macaroni.
Bacon grease
Adds fat and savoury flavour to the dish.

The step that matters

Melting the cheese into the sauce. Stir over gentle heat until the cheese melts. High heat can tighten the cheese proteins and separate the fat, leaving the sauce grainy or oily.

Swap the clove

How well each one fits the dish's main ingredients (milk, bread, garlic, onion, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against milk, bread, garlic, onion, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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