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Macaroni with Cheese

A simple baked macaroni dish with cheese and butter, topped with extra grated cheese.

From an old cookbook · modernised transcription
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Macaroni with Cheese

Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroni with Cheese

Ingredients

Directions

Cook the macaroni

  1. Boil the macaroni until swollen but not broken, then drain it.

  2. In a saucepan, combine the drained macaroni with grated cheese and butter.

  3. Cook for 5 minutes, stirring until well mixed.

Top and brown

  1. Transfer to a dish, top with additional grated cheese.

  2. Brown the cheese slightly in a Dutch oven without browning the macaroni.

Serve

  1. Serve hot.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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 once boiled.
Grated cheese
Melts into the pasta to add richness and a creamy, binding texture.
Butter
Adds fat that carries flavor and helps the cheese blend smoothly into the pasta.

The step that matters

Brown the cheese slightly without browning the macaroni. Cheese browns faster than pasta at the same heat because it has more sugars and proteins, so the topping can scorch while the macaroni is still pale. Watching the dish closely keeps the top golden and the pasta unbrowned.

“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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