Macaroni
Ingredients
Directions
Break macaroni into 1- or 2-inch pieces.
Boil salted water in a deep kettle.
Add macaroni slowly to boiling water.
Cook until al dente, then drain and rinse with cold water.
Reheat in your choice of sauce, using ½ cup sauce for each cup of macaroni.
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
What each ingredient does
- Macaroni
- Forms the bulk of the dish and gives it its starchy, chewy structure once cooked.
- Cream sauce, tomato sauce, or cheese sauce
- Supplies moisture, flavor, and richness when the cooked pasta is reheated in it.
The step that matters
Cooking until al dente. Pasta keeps cooking from residual heat after draining, and reheating in sauce softens it further. Stopping at al dente keeps the texture firm rather than mushy.
“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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