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With Macaroni a LA Corinne

A layered macaroni dish cooked in broth, topped with Parmesan cheese and a macedoine of vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

With Macaroni a LA Corinne

Ingredients

Directions

Cook the macaroni

  1. In a large pot, bring 2 quarts of cold water to a boil.

  2. Add 1 ounce of coarse sea salt and 2 ounces of butter.

  3. Once boiling, add 4 ounces of macaroni and boil for 5 minutes.

  4. Drain the macaroni and immediately drop it into boiling consomme.

  5. Boil gently until the macaroni is cooked, then drain again.

Assemble and serve

  1. In a soup dish, layer the macaroni, grated Parmesan cheese, and macedoine of vegetables.

  2. Repeat the layers, finishing with macaroni and cheese.

  3. Pour consomme over the layers to taste and serve warm.

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Macaroni
Forms the bulk of the dish and provides its starchy, chewy body.
Parmesan cheese
Adds salty, savory flavour and a rich, binding texture to the layers.
Consomme
Supplies the savory liquid that flavours and moistens the macaroni.
Butter
Adds richness and fat to the cooking water, carrying flavour into the pasta.

The step that matters

Drain the macaroni and drop it into boiling consomme. Draining well and moving the pasta straight into hot consomme keeps its temperature up so it absorbs the broth evenly. Letting it cool or sit can make the surface gummy and the flavour uneven.

“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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