Macaroni

Macaroni is a kind of pasta shaped like narrow tubes, sometimes formed into elbows and used in mac and cheese. We especially love to use macaroni in pasta salads, whether it’s a bacon and deviled egg version, a smoked salmon and spinach twist or a meal-worthy curried chicken and almond dish. Macaroni and cheese can also be made in so many different ways, and we love to add spinach, carrots, leeks and cauliflower to keep it interesting. Whether you’re looking for a classic picnic side dish or a cheesy baked pasta dinner, Food & Wine’s guide to macaroni has a recipe for every occasion.

Most Recent

The Art of Making Couscous From Scratch

The art of making couscous from scratch is worth the time and the muscle.
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Tiny Pasta Recipes

Super small pasta like ditalini, acini de pepe and orzo are great for making risotto-style dishes or adding to soups. It’s pretty common to cook orzo like risotto, but the same preparation works great for ditalini, tiny tubular-shaped pasta. Fregola is another type of tiny pasta that comes from Sardinia, and tastes like a cross between pasta and couscous. Here, our best recipes using tiny pasta including macaroni, ditalini and orzo.
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Fregola

The bead-shaped pasta fregola gives a nice and chewy base to many dishes. Here, a selection of great fregola recipes, from fregola with charred onions and roasted cherry tomatoes to an easy fregola tabbouleh.
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Couscous Salad Recipes

A North African specialty, couscous is a great addition to any salad. Here, we highlight a chicken couscous dish, a Tunisian couscous salad with grilled sausages and more.
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Fregola with Roasted Green Tomatoes, Burrata and Mint

Fregola gets a hearty addition of roasted green tomatoes, burrata and mint in this fresh, satisfying pasta dish. Slideshow: Healthy Pasta Dishes
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Sesame-Paprika Fregola

Fregola (toasted Sardinian pasta) has an appealing texture in this tasty dish, where it's combined with smoky paprika, sesame seeds, coriander and salty feta cheese. Slideshow: Fast Pasta Recipes
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More Macaroni

Creamy Pasta with Tomato Confit and Fresh Goat Cheese

Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works. Slideshow: One-Dish Pasta Recipes
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Risotto-Style Ditalini with Mussels, Clams and Saffron

For this creamy dish, chefs Tyler Rodde and Curtis Di Fede use a fish stock to cook pasta slowly, risotto-style. If you can’t find ditalini, look for other small pasta shapes or pearl couscous.    More Recipes Featuring Clams  
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