Macaroni Pasta Recipes

MACARONI RECIPE

Steps:

• In a pan, heat 3 cups water and ½ teaspoon salt. Bring it to a boil.
• Add 1 heaped cup macaroni (125 grams macaroni). stir with a fork.
• Begin to cook macaroni on medium to high flame till they are al dente - meaning they should have a slight bite to them.
• Drain all the water and keep cooked macaroni aside.
• Heat 2 tablespoons oil in a pan. Lower the flame. Add ½ teaspoon minced garlic or finely chopped garlic. You can also add ½ teaspoon ginger-garlic paste instead.
• Sauté till the garlic is light brown or till its raw aroma goes away.
• Next add ⅓ cup finely chopped onions.
• Mix and sauté onions on a medium-low flame stirring often till they become translucent.
• Next add 1 cup tightly packed finely chopped tomatoes. mix well.
• Cover the pan with lid. In between do check when cooking tomatoes.
• Cook tomatoes on a low to medium-low flame till they soften and become pulpy.
• Lower the flame and then add all the spice powders one by one.
• Mix and sauté the spice powders for some seconds till you get a nice aroma from the spice powders.
• Then add 1.25 to 1.5 cups of mix vegetables. Also add ¼ cup green peas.
• Season with salt as per taste and mix very well.
• Pour 1 cup water and mix again. Cover the pan with lid.
• On a medium-low to medium flame simmer till the vegetables are cooked. In between do check and if the water has become less you can add some more water.
• Once the vegetables are cooked and tender, add the cooked macaroni.
• Mix well and cook for a few more minutes till all the water is absorbed. Stir occasionally.
• Lastly add 1 teaspoon mixed dry herbs - basil, thyme, oregano, parsley. mix again.
• Check the seasonings and add more of salt or herbs if required.
• Serve macaroni pasta hot or warm. You can top with some grated cheddar or vegetarian parmesan cheese or cream before serving.
• Garnish the pasta with some finely chopped coriander leaves or parsley or any fresh herb of your choice before serving.

MACARONI COLESLAW

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts., In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

MACARONI PASTA SALAD

Steps:

• Cook pasta according to package directions, drain and rinse with cold water until pasta is no longer warm.
• In a large bowl, combine pasta, red peppers, onion, garlic, sweet pickles, cheese and celery.
• In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
• Pour dressing over pasta, toss well to coat.
• Add eggs and toss to combine.
• Chill 4 - 24 hours before serving. Store leftovers in the refrigerator, covered.

MACARONI PASTA

Steps:

• Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
• Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
• Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
• Meanwhile, preheat the grill to hot.
• Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
• Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
• Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

CLASSIC MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.