Skip to main content
Main

Beignets De Macaroni

A fried dish of boiled macaroni mixed with cheese, sauce, and egg, shaped into corks and coated in batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Beignets De Macaroni

Oven, in the book's wordsA sharp oven

Ingredients

Directions

Prepare the macaroni

  1. Boil the macaroni in slightly salted water until tender.

  2. Cut the macaroni into small pieces and drain.

Make the mixture

  1. Mix the macaroni with grated cheese and a little white sauce.

  2. Heat the mixture, stir well, and add the egg yolks.

  3. Spread the mixture onto a dish and let it cool.

  4. Shape the cooled mixture into cork shapes.

Fry and serve

  1. Dip the shapes into light frying batter.

  2. Fry in hot fat until golden brown.

  3. Serve sprinkled with grated parmesan cheese.

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 + parmesan cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Cheese + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together303 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Parmesan cheese + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together144 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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 fritters and gives them a firm, chewy body when cooked.
Grated cheese
Adds flavour and helps bind the mixture so it holds its shape.
Rich white sauce
Adds moisture and creaminess, keeping the mixture soft enough to shape.
Egg yolks
Act as a binder, setting when heated to hold the shapes together.
Light frying batter
Forms a crisp, golden coating that browns in the hot fat.

The step that matters

Cooling the mixture before shaping. The mixture must be cool and firm enough to hold its shape; if it is still warm and soft, the shapes can slump or break apart in the hot fat.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes