Skip to main content
Main

Macaroni a Litalienne

A macaroni dish with a mustard‑flavored cheese sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Macaroni a Litalienne

Ingredients

Directions

Cook the macaroni

  1. Boil the macaroni in water until tender.

Make the cheese sauce

  1. In a saucepan, thicken the milk with flour and butter.

  2. Add cream, mustard, white pepper, salt, and cayenne to the milk mixture.

  3. Stir in the grated cheese.

  4. Boil for a few minutes.

Combine and serve

  1. Add the cooked macaroni to the cheese sauce.

  2. Heat thoroughly.

  3. Serve.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

  5. Mustard + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 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
Forms the bulk of the dish and holds the sauce in its hollow tubes.
Milk
Forms the liquid base of the sauce, which flour thickens into a smooth coating.
Flour
Thickens the milk into a sauce by swelling with heat as its starch gelatinizes.
Cheese
Melts into the sauce to give it richness, savory flavor and a creamy, stringy body.
Cream
Adds fat and richness, giving the sauce a smoother, silkier mouthfeel.
Mustard
Adds sharp, pungent flavor that balances the richness of the cheese.

The step that matters

Thicken the milk with flour and butter. Flour must be cooked into the butter and milk, and the mixture kept moving, so the starch fully gelatinizes. Otherwise the sauce stays floury or lumpy.

Swap the white pepper

How well each one fits the dish's main ingredients (milk, flour, butter, cream, mustard, cheese):

  1. Capersfits better
  2. Nutmegfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against milk, flour, butter, cream, mustard, cheese. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes