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Baked Macaroni

A baked pasta dish made with macaroni, eggs, butter, salt, and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Macaroni

Why it works: Butter and cheese 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 ↓

Baked Macaroni

Ingredients

Directions

Prepare

  1. Cook macaroni in boiling salted water for 20 minutes.

  2. Drain most of the water.

Assemble and bake

  1. Place macaroni in a baking pan.

  2. Add beaten eggs, salt, butter, and grated cheese.

  3. Bake until brown.

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

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 body.
Eggs
Bind the macaroni and cheese into a set, sliceable custard-like mass.
Grated cheese
Adds richness and flavor, and melts to bind the dish together.
Butter
Adds fat for richness and helps the top brown.

The step that matters

Drain most of the water. Leaving too much cooking water in the pasta dilutes the beaten eggs, so the dish may bake up loose and watery instead of setting firmly.

“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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