Grocery
Elbow Macaroni
What it is
This is a type of pasta shaped like small, curved tubes. It is made from durum wheat semolina and water. The small, elbow shape makes it a versatile pasta that holds sauces well. It is a staple in many kitchens for its simplicity and adaptability. This pasta cooks quickly and is a familiar sight in many pantry staples. It is a common choice for everyday meals and special occasions alike.
How people cook with it
Elbow macaroni is a foundational ingredient for countless dishes. Its shape is ideal for capturing creamy sauces and chunky additions.
- Macaroni and cheese
- Pasta salads
- Soups
- Casseroles
To cook elbow macaroni, bring a large pot of salted water to a rolling boil. Add the macaroni and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it is tender but still has a slight bite. Drain the pasta thoroughly in a colander. It can then be tossed with your favorite sauce, added to a soup, or incorporated into a baked dish. Rinsing the pasta after draining is generally not recommended as it can remove the starch that helps sauces adhere.
How it differs from similar foods
Compared to other pasta shapes like spaghetti or penne, elbow macaroni's curved, hollow form is particularly effective at trapping cheese sauces and small ingredients. Its size also contributes to a quicker cooking time than larger pasta varieties, making it a convenient option for weeknight meals.
Who it is for
Home cooks and families often choose elbow macaroni for its broad appeal and ease of preparation.
How to keep the rest
Store uncooked elbow macaroni in a cool, dry place in its original packaging or an airtight container. Once cooked, refrigerate any leftovers within two hours. Properly stored, cooked macaroni can be kept in the refrigerator for three to four days.