The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
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.
Prepare
Cut the macaroni into four-inch pieces.
Simmer in boiling salted water for 15 minutes, then drain the macaroni.
Make the cheese macaroni
In a saucepan, combine macaroni and enough soup stock to prevent burning.
Stir in the grated cheese until melted.
Bake and serve
Layer macaroni and cheese in a baking dish.
Pour over remaining soup stock and bake at 350°F (175°C) for 30 minutes.
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
What each ingredient does
- Maccaroni
- Forms the body of the dish, holding its shape and soaking up the sauce.
- Grated cheese
- Melts into the stock to add richness, savory flavor and a creamy binding.
- Strong soup stock
- Supplies savory flavor and moisture, keeping the pasta from drying out as it bakes.
The step that matters
Melting the cheese gently. Cheese proteins tighten and the fat can separate when overheated, leaving the sauce grainy or greasy. Low heat and steady stirring let it melt smoothly into the stock.
“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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