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Macaroni Soup

A simple soup of macaroni cooked in Marmite stock, seasoned with salt and pepper, topped with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and cheese are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 7,861 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Macaroni Soup

Ingredients

Directions

Prepare

  1. Dissolve Marmite in hot water.

  2. Blanch macaroni in salted water, then drain, cool, and cut into small pieces.

Cook and serve

  1. Cook macaroni in the Marmite stock for about 4 minutes.

  2. Season with salt and pepper to taste.

  3. Skim if necessary and serve hot with grated cheese 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. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

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

What each ingredient does

Macaroni
Provides the bulk of the soup and releases starch that gives it a slightly fuller body.
Marmite
Adds deep, savoury umami flavour to the hot water, forming the base of the stock.
Grated cheese
Adds richness and savoury flavour, and its fat softens the soup's taste.

The step that matters

Cooking the macaroni in the stock. Pasta keeps absorbing liquid and softening while it sits in hot broth. Cooking it for too long makes the pieces mushy and cloudy the soup, so timing matters.

“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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