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Macaroni Baked with Granola

A baked macaroni dish layered with granola and custard sauce made from milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Macaroni Baked with Granola

Ingredients

Directions

Prepare the macaroni

  1. Break macaroni into 1-inch pieces.

  2. Cook in boiling milk and water until tender.

  3. Drain.

Assemble and bake

  1. Layer macaroni in an earthen pudding dish, sprinkling each layer with granola.

  2. Mix milk, beaten egg yolks, and salt to make custard sauce.

  3. Pour custard sauce over macaroni layers.

  4. Bake until custard is set, about a few minutes.

  5. Serve warm.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Macaroni
Forms the bulk of the dish and absorbs the milk as it cooks, giving it body.
Milk
Cooks the macaroni and, with the egg, forms the custard that binds the dish.
Egg yolks
Thicken the custard as they set during baking, giving a creamy, sliceable texture.
Granola
Adds crunch and toasty flavour between the macaroni layers.

The step that matters

Bake until custard is set. Egg proteins set with heat and thicken the milk mixture. Underbaking leaves the custard runny, while overbaking can make it curdled and grainy.

“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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