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Croquettes of Macaroni Cheese

Croquettes made from chopped cold macaroni cheese bound with a white sauce and egg, then breaded and fried.

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

Croquettes of Macaroni Cheese

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook for 1 minute.

  3. Gradually add the milk, stirring until thickened.

Form and coat

  1. Mix the sauce with the chopped macaroni, Parmesan, and seasoning.

  2. Stir in the egg and let the mixture cool.

  3. Form the mixture into balls, then dip in egg and coat with breadcrumbs.

Fry and serve

  1. Fry the croquettes in hot oil until golden brown.

  2. Serve piled high on a dish, with additional grated Parmesan on top.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 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

Macaroni cheese
Provides the bulk and cheesy flavour of the croquette filling.
Flour
Thickens the butter and milk into a sauce that holds the filling together.
Milk
Forms the liquid base of the sauce that binds the macaroni.
Egg
Binds the mixture and helps the breadcrumb coating adhere.
Butter
Adds fat and richness to the sauce and helps it start thickening.

The step that matters

Let the mixture cool before forming. A warm, loose mixture is soft and sticky, so the balls can fall apart or tear the coating. Chilling firms the starch-thickened sauce so the croquettes hold their shape in the hot oil.

“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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