7. Boiled Macaroni.
one served to a family of sixIngredients
Directions
Prepare
Break macaroni into inch pieces.
Boil 2 quarts of water.
Add 1 tablespoonful of salt to the boiling water.
Cook and finish
Cook the macaroni in the boiling salted water for twenty minutes or until soft.
Drain the macaroni in a strainer.
Pour cold water over the drained macaroni to remove stickiness.
Add 1/2 cup of cream to the macaroni.
Reheat the mixture.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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.
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
What each ingredient does
- Macaroni (in the method)
- Forms the main body of the dish, becoming tender as it cooks in boiling water.
- Cream
- Adds richness and moisture to the cooked macaroni.
The step that matters
Cook the macaroni until soft. Pasta must be cooked in plenty of boiling salted water until tender, since undercooked pasta is firm and chalky while overcooked pasta turns mushy. Stirring and checking for softness at the set time helps it reach the right texture.
“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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