Macaroni is a short, hollow pasta, and in much of the English-speaking world the word means elbow macaroni: small curved tubes made from durum wheat semolina and water. The shape is best known for macaroni and cheese, but it also works in soups, baked dishes, salads and quick tomato sauces. This guide covers where macaroni comes from, the main types, how to cook it so it stays firm, and which dishes show it off best.
What macaroni is
In Italian, maccheroni refers to a broad family of short tubular pasta, and the name was once used for many kinds of dried pasta. In English, “macaroni” usually means the small curved elbow shape. The hollow centre and curve trap sauce and small ingredients, which is why it suits cheese sauce, ragù and dressed salads.
A short history
Macaroni’s roots lie in southern Italy, especially Naples, where dried pasta became a staple. By the 18th century it had spread across Europe, and in England “macaroni” even became a word for fashionable young men with extravagant style, as in the song “Yankee Doodle”. Italian immigrants helped spread it in the United States. Boxed macaroni and cheese appeared in the 1930s, and became an affordable, convenient staple. For more context, see our pasta history guide.
Types
- Elbow macaroni: the classic curved tube, for mac and cheese, baked dishes and salads.
- Small or “salad” elbows: cook faster and suit soups and salads. For other tiny soup shapes, see ditalini.
- Chifferi: larger, ridged elbows that hold heavier sauces. See our chifferi guide.
- Pipe rigate: curled, ridged shells with a wide opening, good for thick sauces.
- Whole-wheat: nuttier and with more fibre.
- Gluten-free: made from rice, corn or legume flours. See our chickpea pasta guide.
How to cook macaroni
- Use plenty of water. About 4 to 5 litres for 500 g, and salt it once it boils (roughly 10 g per litre).
- Stir during the first two minutes so the tubes do not stick.
- Cook for about 7 to 9 minutes, or as the packet says, and taste a minute or two early.
- For baked dishes, take it out 2 to 3 minutes short of al dente, since it keeps cooking in the oven.
- Do not rinse for hot dishes, because the starch helps the sauce cling. For cold salads, a brief rinse in cold water stops the cooking.
- Do not add oil to the water. It coats the pasta and makes sauce slide off.
Shake the colander well, since the hollow tubes trap water. For the basics see pasta cooking and pasta water, and for a finishing technique, mantecatura.
Best dishes and sauces
Macaroni and cheese
The classic: elbows in a cheese sauce made from a butter and flour roux, milk and cheese. For flavour and melt, combine a sharp cheese such as cheddar with a good melter such as Gouda, Gruyère or low-moisture mozzarella, and add a little Parmesan for depth. Bake it with breadcrumbs, or serve it creamy from the stove.
Tip: if a cheese sauce turns grainy or oily, the heat was too high. Take the pan off the heat before folding in grated cheese, and stir gently. Direct heat can make the dairy proteins clump and the fat separate.
Tomato and meat sauces
A quick tomato sauce with garlic and basil is a simple weekday dish, and a meat ragù fills the tubes. See our lasagna Bolognese for a ragù method.
Baked casseroles
Macaroni holds its shape in the oven. Layer it with a meat or vegetable sauce and cheese, as in our pasta alla Sorrentina.
Macaroni salad
Cooled macaroni tossed with a creamy or vinaigrette dressing, crisp vegetables, and tuna, ham or cheese. Cook it slightly past al dente so it stays tender when chilled, and dress it while it is still warm so the pasta absorbs the flavour.
Soup
Small elbows suit chicken or vegetable broth. Tip: macaroni keeps absorbing liquid, so leftover soup can turn thick and the pasta mushy. Cook it separately and add it to each bowl before ladling in the hot soup.
Macaroni around the world
- United States: baked mac and cheese.
- Greece: pastitsio, a layered baked dish of macaroni, spiced meat sauce and béchamel.
- Egypt: macarona béchamel, a baked pasta with a white sauce.
- Philippines: a sweet and creamy macaroni salad, often served at festive meals.
- India: a masala-style macaroni with spices and vegetables.
Macaroni compared with other short tubes
| Shape | Surface | Best for |
| Elbow macaroni | Smooth, curved | Creamy cheese sauces, salads, soups |
| Penne | Ridged or smooth, diagonal ends | Tomato sauces, baked dishes |
| Rigatoni | Wide, ridged | Chunky ragù, baking |
| Ziti | Smooth | Baked ziti |
| Fusilli and farfalle | Spiral or bow-tie | Pesto, salads |
Nutrition
A cup of cooked elbow macaroni has roughly 200 calories, about 40 g of carbohydrate, 7 to 8 g of protein, little fat and 2 to 3 g of fibre, but the figures vary by brand, so check your packet. Whole-wheat and legume versions add fibre and protein. The sauce and portion size decide how a dish fits into your diet more than the pasta itself. A main-course portion is about 56 to 85 g of dry macaroni per person.
Storing leftovers
- Dry: keep in an airtight jar in a cool, dry cupboard.
- Cooked: toss with a little oil or butter, cool, and refrigerate in an airtight container for 3 to 4 days.
- Reheating: warm gently with a splash of milk, water or sauce.
Common questions
Is macaroni the same as elbow pasta?
Elbow macaroni is the most common form, but the term can cover other short tubes.
Why is my macaroni mushy?
It was overcooked or left sitting in hot liquid. Start tasting two minutes early, and undercook it for baked dishes.
Why does it absorb all the sauce?
Hollow, porous pasta soaks up liquid as it sits. Save a cup of pasta water and loosen the sauce with it, and add a little extra sauce to baked dishes.
Is macaroni vegan?
Dried macaroni is usually only semolina and water, so yes. Check the label for fresh or specialty versions that contain egg.
Can I cook it in the sauce?
Yes, in one-pot recipes. Add extra liquid, about 2 cups of broth or water for each cup of dry pasta, and stir often.
How is macaroni different from penne?
Macaroni is short and curved, with no ridges in the classic form. Penne is straight, with diagonal ends.
Is it good for baking?
Yes. Its shape is sturdy, and it absorbs sauce evenly.
Keep exploring
For more on sauce matches, see our pasta pairing guide, and for mistakes to avoid, common pasta mistakes. You can browse macaroni and cheese ideas at BBC Good Food.
Related guides: find close swaps in the pasta substitution chart, check typical times in the cooking time chart, or browse the pasta shapes A to Z.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.