How to Cook Elbow Macaroni

How Long Do You Cook Elbow Macaroni

Elbow macaroni is the finest thing since sliced bread, in my opinion. It could even be better than sliced bread, to make a bold statement. We all know that elbow macaroni is great for soaking up rich sauces, adding a satisfying chewy texture to soups, and even serving as the foundation noodle in Grandma’s renowned pasta salad. We’ll show you how to correctly boil elbow macaroni for that al dente perfection so that any meal you prepare is absolutely show-stopping. Elbow macaroni is versatile and simple to prepare. What could possibly be better?

Ingredients

Boied Elbow Macaroni

• 16-ounce (454 g) package elbow macaroni noodles, dry
• 4 to 6 quarts (3.8 to 5.7 liters) water
• Salt to taste

Elbow Macaroni Simmered in Milk

• 2 cups (168 g) elbow macaroni noodles, dry
• 2 1/2 to 2 3/4 cups (590 to 650 ml) milk
• 1/4 cup (60 ml) water

Microwaved Elbow Macaroni

• 1/2 cup to 1 cup (42 to 84 g) elbow macaroni noodles, dry
• Water

Making Boiled Elbow Macaroni

1. Bring a pot of salted water to a boil for 4 to 6 quarts (3.8 to 5.7 liters). Add several pinches of salt to the water in a big saucepan. Turn the flame to high and cover the saucepan with the lid. Heat the water until it boils and steam emerges from the underside of the lid.

Heat 2 to 3 quarts (1.9 to 2.3 liters) of water and decrease the quantity of elbow macaroni to 1/2 cup to 1 cup for a single serving (42 to 84 g).

2. Add a 16-ounce (454-gram) container of dried elbow macaroni noodles to the mixture. Stir the noodles with a spoon to prevent them from clumping together while they cook.

After you add the noodles, the water will stop bubbling.

3. Return the water to a boil and cook the noodles for an additional 7 to 8 minutes. Remove the top from the saucepan and cook the noodles on high. The water should begin to bubble aggressively at this point. Cook the elbow macaroni until it’s al dente, stirring periodically. This should take no more than 7 minutes. Cook the noodles for one additional minute if you like softer noodles.

4. Drain the noodles and set aside. Place a colander in the sink and turn off the stove. Pour the noodles into the colander with care, allowing the water to drain. While the noodles are still hot, use them.

If you wish to prepare the noodles ahead of time, keep them refrigerated for 3 to 4 days in an airtight container. Reheat the noodles in a casserole or sauce of your choice.

Making Elbow Macaroni Simmered in Milk

1. Combine the milk and water in a mixing bowl. In a big saucepan on the stove, combine 2 1/2 cups (590 mL) milk and 1/4 cup (60 mL) water.

• Cut the quantity of milk, water, and noodles in half to produce a single serving.
• This dish may be made with low-fat milk, but whole milk will result in a creamier pasta.

2. Over medium heat, bring the liquids to a boil. Remove the pot’s cover and heat the liquids until they begin to boil violently.

If you boil the liquids too quickly, the milk may scorch on the bottom of the saucepan.

3. Reduce the heat to low and add the elbow macaroni to the pan. Reduce the heat to low and add 2 cups (168 g) elbow macaroni noodles.

4. Cook the noodles for 20 minutes on low heat. Remove the cover from the saucepan and allow the noodles to gently bubble until they reach your desired softness. To keep the noodles from clumping or burning, stir them every few minutes.

If the liquid evaporates, top it with 1/4 cup (60 ml) milk anytime the liquid level seems to be low.

5. Drain the noodles and set aside. Make a decision on whether you want to use the hot milk in the recipe or drain it. Set a big basin in the sink and cover it with a strainer or colander if you wish to keep the milk. If you don’t want the milk to be saved, don’t put a bowl below the colander. Pour the cooked noodles into the colander with care.

6. Use the elbow noodles that have been cooked. Put the heated elbow noodles in an airtight container or use them right away in your recipe. Refrigerate the noodles for 3 to 4 days before using.

Consider thickening the boiling milk with a roux and whisking in shredded cheese if you choose to use it. To make a quick macaroni and cheese, toss the noodles in this basic cheesy sauce.

Making Microwaved Elbow Macaroni

1. Fill a large mixing bowl halfway with water and add the elbow macaroni. In a microwave-safe dish, measure 1/2 cup to 1 cup (42 to 84 g) dried elbow macaroni noodles. Pour enough water over the noodles to cover them by 2 inches (5 cm).

• Because the noodles will absorb the water while they cook, select a basin that can accommodate their expansion.
• This recipe serves 1–2 people. Use a bigger bowl and add extra water if you want to double the quantity.

2. Place the bowl on a platter and microwave it for 2 minutes. Place a microwave-safe plate below the bowl to collect any spilled water. Microwave the plate and bowl together.

3. Elbow macaroni should be microwaved for 11 to 12 minutes. Heat the noodles in the microwave until the water starts to boil and the noodles soften. When the timer goes off, check the noodles to determine whether they’re soft enough for you.

Microwave the noodles for an additional 1 to 2 minutes if you need softer noodles.

4. Drain the elbow macaroni and set aside. In the sink, place a colander or strainer. Remove the dish of cooked elbow macaroni from the microwave using oven mitts. To drain the water, pour the noodles and water into a strainer.

5. Use the elbow macaroni that has been cooked. Cook the elbow macaroni and add it to your favorite sauce or soup. Refrigerate leftover elbow macaroni for 3 to 4 days in an airtight container.

Using the Cooked Elbow Macaroni

1. To make macaroni and cheese, combine all of the ingredients in a large mixing bowl. To produce a paste, combine melted butter and flour in a pot. To prepare a basic white sauce, whisk together milk and butter. Mix in the cooked elbow macaroni noodles and your choice shredded cheese.

The macaroni and cheese may be served right away or transferred to a baking dish. Cook until the macaroni and cheese is hot and bubbling.

2. Make a dish and bake it. Combine the elbow macaroni, shredded chicken, diced ham, or canned tuna in a mixing bowl. Add the diced veggies and spices of your choice. To keep the casserole together, add canned soup, spaghetti sauce, or beaten eggs, and transfer the mixture to a buttered baking dish. Bake until the dish is golden brown and bubbling.

3. Make a salad using cold spaghetti. Allow the elbow macaroni noodles to cool before mixing them with the salad dressing. Diced crisp veggies, shredded cheese, and boiled eggs or prepared meats are added to the mix. Before serving, chill the pasta salad for a few hours.

4. Pasta sauce should be spread over the noodles. For a fast supper, prepare your favorite pasta sauce such as marinara or alfredo sauce. Serve the sauce over cooked elbow macaroni with grated Parmesan cheese on top.

Cooked ground beef, sautéed shrimp, or meatballs may also be added.

5. Finished.