Boiled Macaroni
Ingredients
Directions
Cook and drain
Cook macaroni in boiling salted water twenty minutes or until soft.
Drain in a strainer.
Pour over it cold water to prevent pieces from adhering.
Finish
Add cream.
Reheat.
Season with salt.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Water | not in our table | 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
- Provides the starchy body and bulk that the cream coats and holds.
- Cream
- Adds fat for richness and a smooth, silky texture.
The step that matters
Rinsing with cold water after draining. Hot pasta releases surface starch that makes pieces stick together. Cold water washes that starch away and stops the cooking, so the pieces stay separate when cream is added.
“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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