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Macaroni Soup

A creamy soup of veal stock, macaroni, cream, and cheese, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and cheese are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,655 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroni Soup

Ingredients

Directions

Cook the macaroni

  1. Boil veal stock and macaroni until tender.

  2. Remove half of the macaroni.

  3. Keep the other half boiling until reduced to a pulp.

Finish the soup

  1. Add sufficient stock to the pulp.

  2. Stir in the cream and grated cheese.

  3. Add the reserved macaroni and heat without boiling.

  4. Serve with squares of toast.

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. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  2. Veal + cheesetop 26% of all pairs
    Smell alikemoderate
    Cooked together211 recipes

    Shared aroma: cineol (eucalyptus, camphor).

  3. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal stock
Forms the savory liquid base and adds body to the soup.
Macaroni
Its starch breaks down into a pulp that thickens the soup.
Cream
Adds richness and a silky, smooth mouthfeel.
Cheese
Adds savory flavor and richness as it melts into the liquid.

The step that matters

Heat without boiling. Once cream and cheese are added, boiling can make the dairy separate and the cheese proteins tighten, leaving the soup grainy or oily. Gentle heat keeps it smooth and creamy.

“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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