Macaroni
Ingredients
Directions
Cook the macaroni
Bring a pot of salted water to a boil.
Add the macaroni and cook until tender but not broken.
Drain the macaroni in a colander.
Assemble and serve
In a soup tureen, layer the macaroni and grated cheese alternately until full.
Mix well before serving in soup plates.
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
What each ingredient does
- Macaroni
- Forms the bulk of the dish and gives it its tender, chewy structure.
- Grated cheese
- Melts into the pasta and adds salty, savoury flavour and richness.
The step that matters
Cook the macaroni until tender but not broken. Pasta keeps cooking from residual heat after draining and in the tureen. Stopping at tender but still firm keeps it from turning mushy when mixed with cheese and served.
“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.
More macaroni and cheese recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.