Skip to main content
Main

Macaroni, with Cheese and Eggs

A baked macaroni dish combined with cheese, butter, and eggs.

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

Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroni, with Cheese and Eggs

Ingredients

Directions

Cook the macaroni

  1. Cook the macaroni in boiling salted water until half done, then drain.

Make the dish

  1. In a pan, combine the macaroni with grated cheese, butter, and whisked eggs.

  2. Mix well and stir over low heat for 18 to 20 minutes.

Serve

  1. Serve with additional grated cheese on top.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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 gives it its chewy, substantial body.
Grated cheese
Melts into the pasta to add richness, savory flavor, and a creamy coating.
Butter
Adds fat that coats the pasta and carries flavor, keeping the texture silky.
Eggs
Set gently over low heat to bind the mixture and add a custard-like creaminess.

The step that matters

Stir over low heat. Eggs set at around 160°F and scramble quickly above that. Gentle, steady low heat with constant stirring lets them thicken into a creamy binder instead of curdling into lumps.

“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