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Baked Macaroni

A baked pasta dish with macaroni, cheese, butter, salt, pepper, and milk or cream.

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

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Macaroni

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 a saucepan with a little water until tender.

  2. Preheat your oven to 350°F (175°C).

  3. In a pudding dish, warm a little butter.

Assemble

  1. Layer the cooked macaroni in the dish, followed by a layer of cheese.

  2. Sprinkle with coarse sea salt, black pepper, and small pieces of butter.

  3. Repeat the layers, finishing with cheese on top.

  4. Pour enough milk or cream to just cover the ingredients.

Bake

  1. Bake for 30 to 45 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 and gives it a tender, starchy body.
Cheese
Melts into the milk to create a rich, savory, creamy binding.
Butter
Adds richness and fat, carrying flavor and helping the top brown.
Rich milk or cream
Provides moisture that cooks into a creamy sauce around the pasta.

The step that matters

Pour enough milk or cream to just cover the ingredients. Too little liquid leaves the macaroni dry and firm, while too much makes a soupy result. The liquid should just cover the layers so the pasta absorbs it and sets into a creamy custard as it bakes.

“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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