Macaroni a LA Italienne
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.
Cook the macaroni
Cut the macaroni into 4-inch pieces.
Simmer in boiling salted water for 15 minutes.
Drain the macaroni and place it in a saucepan.
Add enough strong soup stock to prevent burning.
Layer and bake
Sprinkle grated cheese over the macaroni.
When the cheese melts, layer the macaroni and cheese alternately.
Pour the remaining soup stock over the layers.
Bake at 350°F (175°C) for 30 minutes.
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
What each ingredient does
- Macaroni
- Provides the starchy bulk that holds the layers together and gives the dish its body.
- Grated cheese
- Melts between the pasta layers to bind them and add savory richness.
- Strong soup stock
- Supplies moisture and savory flavour, keeping the pasta from drying out and scorching.
The step that matters
Adding enough soup stock before baking. Starch in the macaroni absorbs liquid and can stick and scorch on the pan base if there is too little stock. Enough liquid keeps the pasta moist and cooking evenly in the oven.
“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 Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.