Grocery
Elbow Macaroni Pasta
What it is
This is a type of dried pasta shaped like small, curved tubes. It is made from durum wheat semolina, a coarse flour that gives pasta its characteristic texture and color. The elbow shape is created by extruding the dough through a die. This pasta is a pantry staple, offering a versatile base for many dishes. It cooks relatively quickly and holds sauces well.
How people cook with it
Elbow macaroni is a popular choice for a wide range of meals, from simple weeknight dinners to more elaborate baked dishes.
- Macaroni and cheese
- Pasta salads
- Soups and stews
- Baked casseroles
To cook elbow macaroni, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta thoroughly. It can then be tossed with your favorite sauce, added to soups, or used in cold salads. For baked dishes, it is often combined with cheese, vegetables, and a binder before being placed in the oven.
How it differs from similar foods
Compared to other pasta shapes, elbow macaroni's small, hollow tubes are excellent at capturing and holding creamy or chunky sauces. Its size makes it ideal for children and for dishes where smaller pasta pieces are preferred, such as in soups.
Who it is for
Home cooks preparing family meals and quick lunches will find this pasta useful.
How to keep the rest
Store uncooked elbow macaroni in a cool, dry place in its original packaging or an airtight container. Properly stored, it can last for a very long time. Once cooked, refrigerate any leftovers promptly in a sealed container.