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Macaroni and Rice

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and sauce are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,987 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Macaroni and Rice

Ingredients

Directions

  1. Cook the macaroni in boiling water until nearly absorbed.

  2. Add stock to moisten the dish.

  3. Thicken the stock and bring it to a boil.

  4. Dish the macaroni and pour the hot stock over it.

  5. For an improvement, dissolve glaze in the thickened stock before pouring.

  6. Serve with grated cheese or McMechen’s chilli sauce.

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. Cheese + saucetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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