Skip to main content
Main

Macaroni and Sausage

A baked macaroni dish with sausage, cheese, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Cheese and parsley are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,507 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Macaroni and Sausage

Ingredients

Directions

Prepare

  1. Cook macaroni with cheese according to package directions.

  2. While the macaroni is cooking, form sausage into marble-sized balls.

  3. Fry the sausage balls until browned.

Assemble and serve

  1. Place the browned sausage on top of the macaroni.

  2. Let the dish sit in the oven to season.

  3. Serve in a baking dish garnished with parsley.

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. Cheese + parsleytop 25% of all pairs
    Smell alikemoderate
    Cooked together1,507 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Macaroni
Forms the starchy base that holds the cheese and sausage together.
Cheese
Melts into the cooked macaroni to add creaminess and rich, savory flavor.
Good country sausage
Browns in the pan for savory flavor and fat that carries through the dish.

The step that matters

Frying the sausage balls until browned. Browning through the Maillard reaction builds deep savory flavor. Pale, underbrowned sausage tastes flat and greasy, so cook until the surfaces are well coloured.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes