Skip to main content
Main

Macaroni Nudels, to Boil

Boiled macaroni noodles topped with butter and grated Parmesan cheese.

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

Why it works: Parmesan cheese and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Macaroni Nudels, to Boil

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the noodles

  1. Bring a pot of salted water to a boil.

  2. Add the noodles and cook for 10 to 15 minutes until tender.

  3. Strain the noodles and place them in a shallow, well-buttered dish.

Assemble and brown

  1. Layer with bits of butter and grated Parmesan cheese, finishing with cheese on top.

  2. Brown lightly in a 350°F (175°C) oven or under a salamander.

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. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Noodles (in the method)
Provide the starchy base that holds the dish together and gives it body.
Parmesan cheese
Adds savory, salty flavor and browns on top to form a golden crust.
Butter
Adds richness and fat, carrying flavor and helping the top brown.

The step that matters

Brown lightly in the oven or under a salamander. Cheese browns quickly because its proteins and sugars react under high heat. Watching closely keeps the top golden rather than scorched or dry, while the noodles beneath stay moist.

“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.

More macaroni with cheese recipes

Baked 3 See all 12 →

You might also like

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