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Macaroni Soup

A creamy macaroni soup made with white stock, cream, cheese, and served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and cheese are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,655 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroni Soup

Ingredients

Directions

Make the soup

  1. Boil the macaroni in a quart of white stock until tender.

  2. Remove half of the macaroni.

  3. Keep the remaining macaroni boiling until it reduces to a pulp.

  4. Add enough stock to the pulp until the total volume is five pints.

  5. Stir in ½ pint of cream or milk.

Finish and serve

  1. Grate some cheese.

  2. Add the grated cheese along with the reserved macaroni to the soup.

  3. Heat the soup without boiling.

  4. Serve with squares of toast.

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. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Macaroni
Breaks down into a pulp that thickens the soup and gives it body, while reserved macaroni adds texture.
White stock
Forms the liquid base of the soup and carries the flavour of the dish.
Cream or milk
Adds richness and a smooth, creamy mouthfeel to the soup.
Cheese
Melts into the soup, adding savoury flavour and richness.

The step that matters

Heat the soup without boiling. Boiling a dairy-enriched soup can cause the cream or milk to curdle or separate and the cheese to turn grainy, so it should only be heated gently.

“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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