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Sweet Macaroni

A sweet macaroni dish made with milk, butter, and optional flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Sweet Macaroni

Ingredients

Directions

Prepare

  1. Break the macaroni into small lengths.

  2. Boil the macaroni in 2 quarts of water with 1 tablespoon of coarse sea salt until tender.

  3. Drain the water from the macaroni.

Make and serve

  1. In the saucepan, add 1 cup of milk and ¼ pound of butter to the macaroni.

  2. Keep stirring over low heat until the mixture is absorbed.

  3. Add your choice of flavoring and serve.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

What each ingredient does

Macaroni
Forms the bulk and chewy structure of the dish once boiled until tender.
Milk
Adds moisture and creaminess as it is absorbed into the pasta.
Butter
Adds fat for richness and a smoother, silkier texture.

The step that matters

Stirring over low heat until absorbed. Milk contains sugars and proteins that scorch easily when heated fast and left still. Low heat with constant stirring cooks the liquid evenly, keeps it from sticking, and lets the pasta absorb it into a smooth, creamy texture.

“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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