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Maccaroni in a Mould of Pie Crust

A baked macaroni dish served in a pie crust, topped with cheese and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Maccaroni in a Mould of Pie Crust

Ingredients

Directions

Prepare the crust

  1. Prepare a pie crust in an oval shape with a sturdy bottom and no top; bake it until ready to serve.

Make the filling

  1. Boil the macaroni with salt until done, then drain.

  2. In a separate pan, melt 1 ounce of butter, add the drained macaroni, grated cheese, and cream; toss until well mixed.

  3. Pour the mixture into the pie crust, sprinkle more grated cheese on top, and baste with remaining butter.

Serve

  1. Serve hot without browning the 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maccaroni
Forms the bulk of the pie, giving it body and a starchy structure once cooked and drained.
Butter
Adds richness and moisture, coating the macaroni so it stays silky rather than dry.
Grated cheese
Melts into the macaroni, adding savoury flavour and a binding, creamy texture.
Cream
Adds moisture and richness, helping the cheese and pasta combine into a smooth filling.

The step that matters

Serve hot without browning the cheese. Cheese proteins and milk sugars brown quickly at high heat, so the top can scorch or turn bitter before the filling is fully hot. Keeping the cheese pale means gentle heat and a watchful eye at the end.

“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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