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Italian Macaroni

A simple pasta dish of macaroni cooked in salted water, finished with stock or milk and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Italian Macaroni

Ingredients

Directions

Cook the macaroni

  1. Add macaroni to boiling water with salt and pepper.

  2. Simmer for 20 minutes or until tender.

  3. Drain the macaroni and return it to the pot.

Add the sauce

  1. Add stock or milk and simmer for 2-3 minutes.

  2. Stir in the grated cheese until melted.

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

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

  2. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

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

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

What each ingredient does

Macaroni
Provides the starchy body that the cheese and liquid cling to.
Stock or milk
Adds moisture and creates a smooth, loose base for the cheese.
Grated cheese
Melts into the liquid to give the dish its rich flavour and creamy texture.

The step that matters

Stirring in the grated cheese until melted. Cheese proteins can seize and turn grainy or stringy if overheated. Keeping the heat low and stirring gently lets the cheese melt evenly into a smooth sauce.

“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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