c cooked elbow macaroni about 7 oz dry
Elbow macaroni is a good source of carbohydrates and provides B vitamins including thiamine and niacin; enriched varieties contain added iron and folic acid. A typical serving (cooked) provides approximately 220 calories and 8 grams of protein per cup.
About
Elbow macaroni is a small tubular pasta made from durum wheat semolina and water, shaped into short curved pieces resembling the human elbow joint. Originating from Italian pasta-making traditions, it is one of the most widely produced and consumed pasta shapes globally. The texture when cooked is characteristically tender yet slightly firm (al dente when properly prepared), with a mild, subtly nutty wheat flavor that serves as a neutral canvas for sauces and other ingredients.
Elbow macaroni is produced by extrusion, where semolina dough is forced through dies to create the hollow tubular form. The pasta is then dried to approximately 12% moisture content, which allows for extended shelf storage while maintaining cooking quality. The small diameter and curved shape make it ideal for trapping lighter sauces and for even cooking throughout the pasta body.
Culinary Uses
Elbow macaroni is extensively used in both home and institutional cooking, most famously as the base for macaroni and cheese (mac and cheese), a beloved comfort food across North America. It appears in pasta salads, soups (particularly minestrone), baked casseroles, and as a component in tuna or chicken salads. The shape's ability to capture and hold sauce makes it particularly suitable for creamy, cheesy, or tomato-based preparations. In Italian cuisine, it appears in traditional dishes like pasta e fagioli, while in American Southern cooking it features prominently in soul food preparations. The small, manageable size makes it popular in children's meals and institutional dining.