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Macaroni, creamed (macaroni à la crème)

Creamed macaroni from 1914: 150 g macaroni is boiled tender in salted water and folded into a white sauce of 40 g butter, 40 g flour, and 4 dl milk, seasoned with salt and grated cheese.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 435 (falt i det fri)

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About the dish

One of several macaroni variations in the chapter on salads, omelets, and side dishes. Erken uses a classic white roux sauce (a butter-flour roux thinned with milk) as the creaming base.

How to make it

  1. 1

    Boil the macaroni

    Break the macaroni into pieces about 4 cm long and boil it in boiling, salted water until tender, about 20 minutes. Pour it into a colander.

  2. 2

    Make the sauce

    Stir the butter and flour together, thin with the boiling milk, and let the sauce simmer for 5 minutes.

  3. 3

    Fold together

    Fold the boiled macaroni into the sauce. Season with salt and grated cheese, and serve.

Changes from the original

'Dessert spoon' has been converted to a teaspoon/tablespoon measure (about 1 tablespoon), and the method has been divided into numbered steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 435) → 1949 (korrekturlest, s. 488)~54% av teksten endretfjernetlagt til
150 gr. makaroni 2 l. 1. kokende vand vann 20 gr. salt 40 gr. smør 40 gr. hvetemel 4 del. kokende melk 1 dessertske dessertskje reven ost ost. Makaronien brækkes op i ca. 4 cm. lange stykker, sættes settes over ilden varmen i kokende, saltet vand og koker, vann, koker til den er mør, ca. 20 minutter. Tages op paa dørslag. må ofte røres i, og vannet må stå over; legges på en sikt, forat vannet kan komme helt fra. Smør og mel røres sammen, spædes spes med melken, smaakoker småkoker i 5 minutter; den kokte makaroni vannes varmes i sausen. Salt og reven ost tilsættes tilsettes efter smak.

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Frequently asked questions

How long should the macaroni boil?
About 20 minutes in 2 liters of boiling water with 20 g salt, until tender. Then it is drained in a colander.
How do I make the sauce?
Stir together 40 g butter and 40 g wheat flour, thin with 4 dl boiling milk, and let it simmer for 5 minutes. Fold in the boiled macaroni and season with salt and grated cheese (1 dessert spoon).
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 435, where it is called macaroni à la crème. It serves 4 with 150 g macaroni.
Must the macaroni be broken up?
Yes, in the original recipe it is broken into pieces about 4 cm long before boiling.

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