Traditional macaroni cheese
The classic comfort dish: elbow macaroni in a smooth, rich cheddar sauce, topped with more cheese and grilled until golden and bubbling. Serve it with a green salad.
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Recipes with elbow macaroni
3 recipes that use elbow macaroni, with photos, step-by-step instructions and cook times. The quickest, Hong Kong vegetable macaroni soup, takes 15 minutes. It is most often cooked with butter, egg and carrot.
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Macaroni pie
Macaroni pie is a must on the Trinidadian Sunday lunch table, beside callaloo, rice, stew and salad. It isn't a saucy macaroni cheese but a firm bake: macaroni mixed with sharp cheddar, evaporated milk, eggs, mustard and a little onion and pepper, baked until golden and set enough to cut into neat squares. Kids love it, and it's just as good cold the next day. Chef's tip: let the pie rest for 20 minutes after it comes out of the oven. It firms up as it cools slightly, so you get clean, proper slices instead of a soft heap.
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Hong Kong vegetable macaroni soup
Walk into any Hong Kong cha chaan teng before 11 am and you'll see bowls of macaroni in clear soup on almost every table, part of the breakfast set with toast and milk tea. The usual version carries strips of ham; at home many families make it with sweetcorn, peas, carrot and a fried egg instead, for a light, comforting bowl that children love. Chef's tip: cook the macaroni separately and add it to the broth at the end, so it stays springy and the soup stays clear.
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