elbow macaroni recipe
The Best elbow macaroni recipe
I love this recipe because it’s perfect for any occasion. It’s great for potlucks, family dinners, or even just a weeknight when you need something that feels special but takes minimal effort. The macaroni soaks up the sauce so well, and the cheese melts just right, making every bite satisfying. It’s also a little lighter than some other mac and cheese dishes because it’s not too thick, so it’s not as heavy on the stomach. Plus, since it’s made with whole wheat pasta, it’s a little more nutritious than the usual white variety—more fiber, more protein, and still just as delicious. It’s that kind of recipe that makes you feel good about what you’re serving, whether you’re feeding a crowd or just your family.
Classic Elbow Macaroni with Garlic Tomato Sauce
A comforting, one-bowl dish where tender elbow macaroni soaks up a rich tomato sauce infused with garlic and a touch of herbs. Perfect for weeknight meals with minimal effort.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 425°F. In a medium bowl, mix flour, salt, and water until a soft dough forms. Knead lightly for 1 minute, then divide into two equal pieces. Roll each into a thin sheet about 12 inches wide. -
2
Place one sheet on a floured surface and use a kitchen torch (or a dry baking sheet) to lightly brown the edges. Roll the sheet tightly into a log, then slice into ½-inch thick strips. -
3
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in tomato sauce and oregano, simmering for 5 minutes. -
4
Add the macaroni strips to the sauce, stirring to coat evenly. Cook for 10 minutes, stirring occasionally, until the pasta is tender and sauce thickens slightly. -
5
Remove from heat, stir in grated Parmesan, and let sit for 2 minutes. Serve immediately.
🔧Equipment
- Mixing bowls
- Kitchen torch (optional)
- Large skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Elbow Macaroni with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Elbow Macaroni with Garlic Tomato Sauce
How do I know when the macaroni is cooked just right?
Use a fork to test the pasta—it should slide through easily with minimal resistance, and the edges should begin to pull away from the fork. If it’s still too firm, it needs another minute or two in the boiling water.
Can I use any type of elbow macaroni in this recipe?
Yes, as long as it’s standard elbow macaroni (also called rigatoni or penne). Avoid pre-rinsed or pre-cooked varieties, as they won’t hold their shape as well in the sauce.
What if I don’t have fresh basil for garnish?
Fresh basil adds brightness, but dried basil works in a pinch. Use one teaspoon of dried basil for every two tablespoons of fresh. Alternatively, sprinkle with a pinch of red pepper flakes or a dash of lemon zest for extra flavor.
How can I adjust the cheese sauce for a creamier texture?
To make the sauce thicker, reduce it by simmering uncovered for 2–3 minutes after stirring in the cheese. For a smoother consistency, blend the sauce briefly with an immersion blender if your cheese melts too quickly.
