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 product is enriched, meaning certain nutrients that may have been lost during processing are added back. It is a common pantry staple used in many different dishes.
How people cook with it
Elbow macaroni is a versatile pasta shape that works well in a variety of hot and cold preparations.
- Macaroni and cheese
- Pasta salads
- Soups
- Casseroles
To cook elbow macaroni, bring a large pot of 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 is tender but still has a slight bite. Drain the pasta thoroughly. It can then be combined with sauces, added to soups, or tossed with other ingredients for salads and casseroles. The small, curved shape holds sauces well.
How it differs from similar foods
Elbow macaroni's defining characteristic is its small, curved tube shape. This shape differs from other pasta forms like spaghetti, which are long and thin, or penne, which are larger tubes with angled ends. The size and shape of elbow macaroni make it particularly suitable for dishes where the pasta needs to be coated in a thick sauce or mixed with smaller ingredients.
Who it is for
Home cooks and families often keep elbow macaroni on hand for quick and easy meal preparation.
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 maintain its quality for a long time. Once cooked, refrigerate any leftovers promptly in a sealed container.