Macarrones A La Alemana
"German-Style Macaroni"
From the treasured pages of Recetas de Pardo
Written by Hortensia Volante
Macarrones A La Alemana
"300 grs macarrones. Entrecot 1 Kilo. Mantequilla 100 grs. Queso aleman 200 grs. Se unta el entrecot con una cucharada grande de manteca y se mete al horno muy caliente 15 minutos, se pica el queso se rebuelve con los macarrones y una poca de mantequilla, se unta un platón refractario con mantequilla y se coloca la mitad de la carne, se rebana y se le pone en el centro, después los otros macarrones y un poco de queso con unos trocitos de mantequilla. Se mete al horno regular 15 minutos a gratinar. A la carne se le pone la sal y pimienta al sacarla del horno porque se endurece."
English Translation
"300 grams macaroni. 1 kilo entrecôte. 100 grams butter. 200 grams German cheese. Spread the entrecôte with a large tablespoon of lard and put it in a very hot oven for 15 minutes. Chop the cheese and mix it with the macaroni and a bit of butter. Grease a baking dish with butter and place half of the meat in it, sliced, putting it in the center, then add the rest of the macaroni and a little cheese with some small pieces of butter. Put it in a moderate oven for 15 minutes to brown. Add salt and pepper to the meat after taking it out of the oven, because it hardens otherwise."
Note on the Original Text
This recipe employs a narrative, almost conversational style, typical of early 20th-century handwritten cookbooks. Exact temperatures and timings are relative—'very hot oven,' 'moderate heat'—since kitchen thermometers were uncommon. Spelling and phrasing reflect normative Spanish-language usage of the era, with some direct transpositions ('queso aleman') and simple, clear directions. The order of steps prioritizes intuition and household adaptation over precise sequencing or detailed measurements by today’s standards.
Title
Recetas de Pardo (1916)
You can also click the book image above to peruse the original tome
Writer
Hortensia Volante
Era
1916
Publisher
Unknown
Background
A charming handwritten cookbook from the early 20th century, Recetas de Pardo whisks readers into a world of culinary delights, blending traditional and French-inspired recipes with the personal flair of its author. Complete with an extra loose page of tasty secrets, it's a tasteful journey for any gastronomic adventurer.
Kindly made available by
University of Texas at San Antonio
This recipe comes from 'Recetas de Pardo', a handwritten cookbook compiled in 1916 by Hortensia Volante. The manuscript reflects early 20th-century middle- and upper-class Mexican home cooking, heavily influenced by French and European techniques and preferences. Many dishes, like these 'German-Style Macaroni,' echo the cosmopolitan tastes and culinary aspirations of the period, combining luxurious imported ingredients with classic European methods. Written shortly after the turmoil of the Mexican Revolution, these recipes represent a desire for domestic sophistication during uncertain times. The inclusion of imported cheeses and cuts of beef also signifies the status and access of the recipe’s original audience.
Traditional kitchens of the time used wood-fired or coal ovens, so heat control was imprecise; cooks relied on experience to judge a 'very hot' or 'moderate' oven. Knives for slicing steak and cheese, a heavy-bottomed pot for boiling macaroni over an open flame, and broad, shallow earthenware or metal oven dishes for assembling and baking the gratin would have been standard. A simple grater and a sturdy wooden spoon for mixing would complete the set of necessary tools.
Prep Time
20 mins
Cook Time
30 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 10.5 oz macaroni (dried, short pasta)
- 2.2 lb beef entrecôte (or high quality sirloin steak)
- 3.5 oz butter (plus extra for greasing and dotting)
- 7 oz German cheese (such as Emmental; Swiss cheese as substitute)
- Salt (to taste, added after baking)
- Black pepper (to taste, added after baking)
Instructions
- To prepare Macarrones a la Alemana using modern ingredients, start by preheating your oven to its highest setting (around 465°F).
- Take a 2.2 lb beef entrecôte and rub it all over with about 1 tablespoon of room temperature butter.
- Place the meat in a roasting pan and roast for 15 minutes at high heat.
- Meanwhile, cook 10.5 ounces of macaroni in plenty of salted boiling water until al dente; drain well.
- Chop or grate 7 ounces of firm German cheese (such as Emmental or a robust Swiss as substitute) and mix with the hot macaroni along with a generous knob (about 2 tablespoons or 1 ounce) of butter.
- Grease a large oven-safe serving dish with some butter, then take the roasted steak out, slice it, and layer half of the slices in the dish.
- Spoon over half of the macaroni and cheese mixture.
- Add the remaining steak slices, followed by the rest of the macaroni, topping with more chopped cheese and dotted with the final bits of butter.
- Bake at moderate heat (about 350°F) for another 15 minutes or until a golden crust forms.
- Season the steak with salt and pepper only after baking, to keep the meat tender.
Estimated Calories
900 per serving
Cooking Estimates
You will spend about 20 minutes preparing the ingredients and the workspace, 15 minutes for roasting the steak, and another 15 minutes baking the assembled dish. Each serving contains about 900 calories, and the recipe serves 4 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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