Macaroni a LA Italienne
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the macaroni
Cut the macaroni into four-inch pieces.
Simmer the macaroni in boiling salted water for 15 minutes.
Drain the macaroni.
Combine and layer
In a saucepan, combine the macaroni with the soup stock to prevent burning.
Sprinkle the grated cheese over the macaroni and let it melt.
Layer the macaroni and cheese in a baking dish, then pour over the soup stock.
Bake
Bake at 400°F (200°C) for 30 minutes until browned.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Macaroni
- Forms the bulk of the dish and gives it a firm, chewy structure after simmering.
- Grated cheese
- Melts into the macaroni, adding richness and savory flavor.
- Soup stock
- Supplies liquid and savory depth, keeping the pasta moist as it bakes.
The step that matters
Combining the macaroni with the soup stock in the saucepan. Stock added to the drained pasta while it is hot prevents it from sticking and scorching on the bottom of the pan, and keeps it moist before baking.
“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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