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Macaroni with Bacon

A baked macaroni dish with boiled bacon, topped with rolled crackers and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Macaroni with Bacon

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.

Prepare

  1. Boil the macaroni in weak stock, salted, for 20 minutes.

  2. Drain the macaroni and stir in the minced bacon.

Assemble

  1. Transfer the mixture to a buttered bake-dish.

  2. Pour a little soup stock over the mixture.

  3. Cover with seasoned rolled crackers and dot with butter.

Bake and brown

  1. Bake covered at 350°F (175°C) for 30 minutes, then uncover and brown.

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

What each ingredient does

Macaroni
Forms the starchy base that holds the dish together and gives it bulk.
Streaked bacon
Adds savory fat and salty flavor that spreads through the pasta.
Rolled crackers
Form a crisp, golden topping as they toast in the oven.
Butter
Adds richness and helps the topping brown evenly.

The step that matters

Uncover to brown. The topping stays pale and soft if the dish is baked covered throughout. Removing the cover lets moisture escape and allows browning reactions to develop on the crackers and butter.

“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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