By: Jenna Anding, Assistant Professor and Extension Nutrition Specialist, The Texas A&M University System
A serving size is 1/2 cup.
Macaroni can be mixed with a tomato, meat or cheese sauce. You can also use it in soups, salads and casseroles.
How to prepare it
To cook macaroni, bring a large pot of water to a boil. Add the dry macaroni and stir it. Bring the water back to a boil and cook it for about 8 minutes or until the macaroni is tender but firm.
If the macaroni is to be used in a dish that needs further cooking, undercook the macaroni slightly.
How to store it
Store dry macaroni in a cool and dry place. For best quality, use it within 1 year.
Leftover cooked macaroni should be placed in a covered container and stored in the refrigerator. Use it within 3 days.
To keep macaroni from sticking when it is refrigerated, add a small amount of vegetable oil to the cooked macaroni.
Chili Macaroni (makes 4 servings, 11/2 cup each)
What you need
1/2 to 1 pound ground beef
1/4 cup chopped onion (if you like)
1/4 cup chopped celery (if you like)
15- or 16-ounce can diced tomatoes
15- or 16-ounce can pinto or red beans, drained
1 cup uncooked macaroni
1 1/2 cups water
2 to 3 teaspoons chili powder (if you like)
1/4 teaspoon garlic powder (if you like)
1 cup grated cheddar cheese (if you like)
How to make it
- Wash your hands; make sure your cooking area is clean.
- In a large skillet, cook the beef, onion and celery until the beef is well browned; drain the fat from it.
- Add the remaining ingredients. Bring it to a boil, reduce the heat and let it simmer for about 20 minutes or until the mixture is thickened and the macaroni is tender.
- Add the grated cheese. Stir it until the cheese is melted.
Tip: If you don’t have chili powder or garlic powder, use 1/3 to 1/2 of a package of taco seasoning mix.
Download a printer-friendly version of this publication: Cooking with Macaroni
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