Content

• Ingredients
• Cooked elbow macaroni
• Elbow macaroni cooked in milk
• Macaroni in the microwave
• To step
• Method 1 of 4: Cooked elbow macaroni
• Method 2 of 4: Simmer elbow macaroni in milk
• Method 3 of 4: Microwave macaroni
• Method 4 of 4: Using the cooked elbow macaroni
• Tips
• Necessities
• Cooked elbow macaroni
• Elbow macaroni in milk
• Macaroni in the microwave

Elbow macaroni is a great pasta to keep in your pantry. These versatile noodles can be cooked on the stove or in the microwave until they are as soft as you like. To make creamy noodles, cook them in milk so that they absorb the flavor.Once the elbow macaroni is ready, you can use it in pasta dishes with cheese, as a pasta salad or in an oven dish.

Ingredients

Cooked elbow macaroni

• 500 g packed elbow macaroni, dry
• 4 to 6 liters of water
• Salt to taste

"For eight people"

Elbow macaroni cooked in milk

• 160 g elbow macaroni, dried
• 600 ml of milk
• 60 ml of water

"For three or four people"

Macaroni in the microwave

• 40 to 80 g elbow macaroni, dry
• Water

"For one or two people"

To step

Method 1 of 4: Cooked elbow macaroni

1. Bring four to six liters of water with a little salt to the boil. Pour the water into a large saucepan and add a pinch of salt. Put the lid on the pan and turn the heat to high. Heat the water until it comes to a boil and steam escapes from under the lid.
   • Heat about two liters of water and 40 to 80 g of macaroni for one person.
2. Stir in 500 grams of dry elbow macaroni. Stir in the macaroni so they don't clump together during cooking.
   • The water will stop bubbling immediately after you add the macaroni.
3. Bring the water back to the boil and cook the macaroni for 7-8 minutes. Keep the lid off and heat the macaroni over high heat. The water should begin to bubble vigorously. Stir the macaroni occasionally and cook the elbow macaroni until al dente. This should take seven minutes. If you want softer macaroni, cook them for another minute.
4. Drain the water. Turn off the burner and place a colander in the sink. Carefully drain the water from the macaroni into the colander. Process the macaroni while it is still hot.
   • If you want to make the macaroni ahead of time, you can store it in airtight container in the refrigerator for 3-4 days. Heat the macaroni in your favorite sauce or casserole.

Method 2 of 4: Simmer elbow macaroni in milk

1. Put the milk and water in a saucepan. Put 600 ml of milk and 60 ml of water in a large saucepan on the stove.
   • For one person, halve the amount of milk, water and macaroni.
   • You can use low-fat milk for this recipe, but whole milk will result in a creamier paste.
2. Bring the liquid to a boil over medium heat. Leave the lid off and heat the milk so that it bubbles firmly.
   • Do not put the pan on a high heat, otherwise the milk will burn at the bottom of the pan.
3. Reduce heat to low and stir in elbow macaroni. Reduce heat to low and stir in 160 g elbow macaroni.
4. Let the macaroni simmer for 20 minutes. Leave the lid off and let the macaroni simmer until they are as soft as you like. Stir the macaroni every few minutes to prevent them from clumping or sticking to the bottom.
   • Add 60 ml of milk if there is not enough moisture left in the pan due to evaporation.
5. Drain the milk. Decide if you want to use the warm milk in the recipe you are making or if you want to drain it. If you want to keep the milk, put a large bowl in the sink and place a strainer or colander over it. If you don't want to keep the milk, don't put a bowl under the colander. Carefully pour the cooked macaroni into the colander.
6. Use the cooked macaroni. Use the hot macaroni in your recipe or store it in an airtight container. Refrigerate the macaroni and consume within 3-4 days.
   • If you want to use the warm milk, consider thickening it with a roux and then stir in grated cheese. Put the macaroni in this simple cheese sauce for a quick macaroni and cheese.

Method 3 of 4: Microwave macaroni

1. Place elbow macaroni in a large bowl and pour water over it. Place 40 to 80 g of dry elbow macaroni in a microwave safe bowl. Pour in enough water until the macaroni is covered by a layer of water of 5 cm.
   • The macaroni will absorb the water as it cooks, so use a bowl large enough for the end result.
   • This will yield 1-2 servings. If you want to double the amount, use a larger bowl and add more water.
2. Put the bowl on a plate and put it in the microwave. Place a microwave-safe plate under the bowl to catch any water that may boil over. Place the bowl on the plate in the microwave.
3. Microwave the elbow macaroni for 11-12 minutes. Turn on the microwave and bring the macaroni to a boil. Once the timer beeps, check the macaroni to see if it is soft enough.
   • If you want softer macaroni, heat it in the microwave for an additional 1-2 minutes.
4. Drain the elbow macaroni. Put a colander or strainer in the sink. Put on oven mitts to remove the bowl of cooked elbow macaroni from the microwave. Drain the macaroni and water in the colander.
5. Use the cooked elbow macaroni. Stir the cooked elbow macaroni into your favorite sauce or soup. Leftover elbow macaroni can be kept in an airtight container for 3-4 days.

Method 4 of 4: Using the cooked elbow macaroni

1. Make macaroni and cheese. Melt butter and flour in a saucepan to make a roux. Beat in milk and butter to make a simple white sauce. Stir in your favorite grated cheese and then the cooked elbow macaroni.
   • You can serve the macaroni and cheese immediately or put it in an oven dish. Cook the macaroni and cheese until it starts to bubble.
2. Make an oven dish. Combine the cooked elbow macaroni with shredded chicken, chopped ham or canned tuna. Stir in the diced vegetables and your favorite herbs. Stir in canned soup, pasta sauce or beaten eggs to bind the casserole and place in a greased baking dish. Heat the casserole in the oven until it is golden brown and starts to bubble.
3. Make a cold pasta salad. Cool the elbow macaroni and stir in a salad dressing. Stir in diced crispy vegetables, grated cheese, and boiled eggs or boiled meat. Refrigerate the pasta salad a few hours before serving.
4. Pour pasta sauce over the macaroni. For a quick meal, heat your favorite pasta sauce, such as marinara or alfredo sauce. Spoon the sauce onto the cooked macaroni and sprinkle with grated Parmesan cheese.
   • You can also stir in cooked ground beef, fried shrimp, or meatballs.
5. Ready.

Tips

• Depending on the recipe, you can stir dry macaroni directly into soups or oven dishes (with sufficient moisture). The macaroni cooks while the soup or oven dish is simmering.

Necessities

Cooked elbow macaroni

• Large pan with lid
• Spoon
• Colander

Elbow macaroni in milk

• Large pan
• Spoon
• Measuring cups
• Come on
• Colander or strainer

Macaroni in the microwave

• Measuring cup
• Microwave-safe bowl
• Microwave
• Microwave safe board