Skip to main content
Main

Macaroni, Genoise Style

Macaroni, Gnocé Style is a pasta dish with boiled macaroni topped with tomato and Espagnole sauce and Parmesan cheese.

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

Why it works: Tomato and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,490 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Macaroni, Genoise Style

Ingredients

Directions

Prepare the macaroni

  1. Break the macaroni into pieces.

  2. Boil until tender.

  3. Drain and keep hot.

Make the sauce

  1. Mix equal parts of tomato and Espagnole sauces in a pot.

  2. Bring to a boil.

Assemble and serve

  1. In a shallow dish, pour the sauce.

  2. Add the macaroni on top.

  3. Sprinkle generously with Parmesan cheese before serving.

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. Tomato + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,490 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + parmesan cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,294 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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, giving it a firm, starchy base once cooked.
Tomato sauce
Adds moisture and acidity that brightens the flavor of the dish.
Espagnole sauce
Adds a rich, savory body that thickens and coats the macaroni.
Parmesan cheese
Adds salty, savory flavor and browning when sprinkled on top.

“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

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesMacaroni and CheeseMacaroni and Cheese102 recipesTomato BisqueTomato Bisque61 recipes