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 four‑inch pieces.
Simmer in boiling salted water for 15 minutes.
Drain the macaroni.
Combine and bake
In a saucepan, combine the macaroni with enough soup stock to prevent burning.
Sprinkle grated cheese over the macaroni and let it melt.
Layer macaroni and cheese in a baking dish, then pour over more soup stock.
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
- Forms the bulk and structure of the dish, absorbing stock as it bakes.
- Grated cheese
- Melts into the macaroni to add richness, savory flavor and a creamy texture.
- Strong soup stock
- Adds moisture and savory depth, and keeps the pasta from drying out in the oven.
The step that matters
Combining the macaroni with enough soup stock in the saucepan. Starchy pasta sticks to the hot pan and scorches when there is too little liquid. Enough stock keeps the pieces loose and coated, so they heat evenly and do not burn.
“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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