Elbow macaroni is one of those must-have pastas that you should always have in your kitchen. This versatile macaroni can be cooked in the stove or microwave to your desired level of tenderness. To make creamy macaroni sauce, boil the pasta in milk to absorb the flavour. Boiled elbow macaroni can be used to make cheese macaroni, salad, or casserole.
Ingredients
Boiled Elbow Macaroni
- 450 gr dry elbow macaroni
- 4 to 6 liters of water
- Salt to taste
For 8 servings
Boiled Elbow Macaroni in Milk
- 168 gr elbow macaroni, dry
- 600 to 650 ml milk
- 60 ml water
For 3 to 4 servings
Microwave Elbow Macaroni
- 45 to 85 g elbow macaroni, dry
- Water
For 1 to 2 servings
Step
Method 1 of 4: Boiling Elbow Macaroni
Step 1. Boil 4 to 6 liters of water that has been salted to taste
Pour water into a large saucepan and add salt to taste. Cover the pot and increase the heat. Heat the water until it boils and steam comes out from under the lid.
To make 1 serving, heat 2 to 2.5 liters of water and reduce the amount of elbow macaroni to 40 to 85 grams
Step 2. Add 450 g of dry elbow macaroni from the package
Use a spoon to stir the pasta so it doesn't stick together.
The water bubbles will disappear once you add the paste
Step 3. Bring the water back to a boil and cook the pasta for 7 to 8 minutes
Do not cover the pot and use high heat. Bubbles will start to form. Stir the pasta occasionally and cook the elbow macaroni until al dente. It will take 7 minutes. If you like the pasta more tender, add 1 more minute.
Step 4. Drain the pasta
Turn off the stove and set up a filter in the sink. Slowly pour pasta into a colander until drained. Cook the pasta while it's still hot.
If you want to make pasta as a prep, store it in the refrigerator in an airtight container for 3 to 4 days. Reheat pasta with your favorite sauce or grind it into a casserole
Method 2 of 4: Boil Elbow Macaroni in Milk
Step 1. Mix water and milk
Measure 600 ml of milk and 60 ml of water into a large saucepan on the stove.
- To make one serving, reduce the amount of milk, water, and pasta in half.
- You can use low-fat milk for this recipe, but whole milk will make the paste thicker.
Step 2. Bring the solution to a boil over medium heat
Do not cover the pot and heat the solution until bubbles start to form.
Avoid heating the solution over high heat, as the milk can burn at the bottom of the pan
Step 3. Reduce heat and add elbow macaroni
Reduce the heat to low and add 168 grams of elbow macaroni.
Step 4. Boil the pasta for 20 minutes
Do not cover the pot and allow the pasta to bubble around to the level of tenderness you want. Stir the pasta occasionally so it doesn't stick together or burn.
If the liquid evaporates, add 60 ml of milk each time the volume of the liquid starts to thin out
Step 5. Drain the pasta
Decide whether to use the hot milk used to boil or drain. If you want to use the milk, place the strainer over a large bowl. If you don't want to use the milk, don't use a bowl. Slowly pour the pasta into the colander.
Step 6. Process the boiled elbow macaroni
Use still-hot elbow macaroni immediately or place in an airtight container. Store in the refrigerator and the pasta will last for 3 to 4 days.
If you want to use hot milk, try thickening it by adding a roux and grated cheese. Dip pasta into this simple cheese sauce to make a simple macaroni and cheese
Method 3 of 4: Microwave Elbow Macaroni
Step 1. Put the macaroni in a large bowl and pour it over with water
Place 40 to 85 grams of dry elbow macaroni in a microwave-safe bowl. Pour enough water until the pasta is submerged to a depth of 5 cm.
- Pasta will absorb water as it cooks. So, use a bowl big enough to make sure it rises well.
- This recipe makes enough for 1 to 2 servings. If you want to double the amount, use a larger bowl and add more water.
Step 2. Place the bowl on a plate and put it in the microwave
Use a microwave-safe dish under the bowl to catch the overflowing water. Put them both in the microwave.
Step 3. Microwave the elbow macaroni for 11 to 12 minutes
Turn on the microwave and heat the pasta until the water starts to boil and the pasta is tender. When the timer goes off, check to see if the pasta is to your liking.
If you like the pasta more tender, increase the cooking time for another 1 to 2 minutes
Step 4. Drain the macaroni
Place the filter in the sink. Use kitchen gloves to remove the macaroni bowl from the microwave. Pour pasta and water into a colander until drained.
Step 5. Process the boiled elbow macaroni
Pour the macaroni into your favorite sauce or soup. Store leftover macaroni in the refrigerator after placing it in an airtight container. Macaroni can last for 3 to 4 days.
Method 4 of 4: Cooking Cooked Elbow Macaroni
Step 1. Make macaroni and cheese
Cook softened butter with flour in a saucepan until thickened. Beat milk and butter to make a simple white sauce. Add the grated cheese and cooked elbow macaroni.
You can serve the macaroni and cheese right away or pour it onto a baking sheet. Bake macaroni and cheese until bubbly
Step 2. Make a casserole
Mix the boiled macaroni with shredded chicken, sliced bacon, or canned tuna. Add chopped vegetables and favorite spices while stirring. Combine canned soup, pasta sauce, or beaten eggs to bind the casserole, then pour the mixture into a greased baking sheet. Bake the casserole until browned and bubbly.
Step 3. Make a cold pasta salad
Cool elbow macaroni, add salad dressing and stir. Add chopped vegetables, grated cheese, and hard-boiled eggs or cooked meat. Store the salad in the refrigerator before serving.
Step 4. Pour the pasta sauce over the macaroni
For a quick meal, heat up your favorite pasta sauce such as marinara or alfredo. Add sauce over cooked macaroni and sprinkle with parmesan cheese.
You can also add ground beef, stir-fried shrimp, or meatballs
