Skip to main content
Main

Macaroni, with Sweet-breads

A dish of macaroni and cheese served with sautéed sweetbreads.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Macaroni, with Sweet-breads

Ingredients

Directions

Prepare the sweetbreads

  1. Parboil the sweetbreads, then remove the gills and sauté them.

  2. Place the sweetbreads in the center of a large hot platter.

Make and serve

  1. Cook the macaroni with cheese and arrange it around the sweetbreads.

  2. Brown the top with a salamander.

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. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the centerpiece of the dish.
Macaroni
Forms the bulk of the dish and carries the cheese sauce around the sweetbreads.
Cheese
Melts into a sauce that adds richness and savoury flavour to the macaroni.

The step that matters

Brown the top with a salamander. Intense top heat browns the cheese surface through the Maillard reaction, adding colour and flavour. Too little heat leaves it pale, while too much can scorch the cheese before the dish is hot through.

“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

Brown BreadBrown Bread461 recipesMacaroni and CheeseMacaroni and Cheese102 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes