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Macaroni a LA Creme

Macaroni cooked in a creamy sauce of milk, butter, flour, cream, cheese, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Macaroni a LA Creme

Ingredients

Directions

Cook the macaroni

  1. Boil the macaroni in salted water until tender.

Make the sauce

  1. Heat the milk in a double boiler until it boils.

  2. Stir the butter and flour mixture into the boiling milk.

  3. Add the cream, white pepper, cayenne pepper, and salt to the sauce.

  4. Mix in the grated cheese to taste.

Serve

  1. Drain the macaroni and place it on a serving dish.

  2. Pour the boiling sauce over the macaroni and serve immediately.

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).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 its chewy, starchy body.
Milk
Forms the liquid base of the sauce, which thickens as it heats.
Butter
Adds richness and fat, carrying flavour into the sauce.
Flour
Thickens the milk into a smooth sauce when cooked with the butter.
Cream
Adds extra fat for a richer, silkier sauce texture.
Grated cheese
Melts into the sauce, adding savoury flavour and body.

The step that matters

Stirring the butter and flour into the boiling milk. Flour must be cooked with fat and added to hot liquid while stirring constantly, or it forms lumps instead of a smooth, evenly thickened sauce.

Swap the white pepper

How well each one fits the dish's main ingredients (milk, butter, flour, cream, pepper, cheese):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against milk, butter, flour, cream, pepper, cheese. Candidates are from the same food group and used in at least 100 recipes.

“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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