Different Macaroni Recipes You Need For Your Next Dinner Party

Pasta is probably our favorite food. It goes with everything! You can have pasta for breakfast, lunch, and dinner! Okay, maybe not breakfast but we can dream can’t we?! Macaroni is the best kind of pasta hands down because of its adorable shape. Its like a little telephone that whispers sweet things into our ears like; your butt looks amazing in those leggings or you’re gonna get that promotion or your selfie is gonna get all the likes. Macaroni makes everyone feel good and that’s why we’re giving you different macaroni recipes you need for your next dinner party. Spread the love!

Chorizo Mac & Cheese

This macaroni recipe is a great twist on a classic dish. The chorizo makes this dish feel more grown up but you still get to eat your childhood favorite. Macaroni recipes like this one bring on the nostalgia.

Ingredients:

5 cups elbow macaroni

2 tsp olive oil

2 large chorizo sausages, casings removed, crumbled

½ large onion, peeled and cut in half lengthwise

1 bay leaf

2 cloves garlic

2 cups milk

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

Salt and black pepper, to taste

2 ½ cups grated aged Cheddar cheese

1 tsp sweet smoked paprika

2 Tbsp Dijon mustard

Topping:

2 Tbsp olive oil

1 cup panko breadcrumbs

¼ cup grated Parmesan cheese

2 Tbsp chopped parsley

1 tsp sweet smoked paprika

Directions:

1. Heat your oven to 350°F (180°C). Lightly butter a 2-quart (2 L) baking dish.

2. Cook the macaroni in boiling salted water until tender. Drain and rinse.

3. In a large saucepan, heat the oil over medium heat. Add the sausages and cook until lightly browned, about 5 minutes. Transfer to a plate and set aside.

4. To make the sauce, make a cut in half the onion about 1 inch (2.5 cm) deep, and slide a bay leaf into the slit. Stick the garlic cloves into the onion.

5. In a large saucepan, combine the milk and onion, heat over medium heat. Meanwhile, in a second saucepan, melt the butter over low heat. Add the flour and cook the roux, stirring, for 3 minutes. Do not let it colour. Remove from heat. Pour some hot milk into the roux, stirring until the milk is thoroughly blended in. Stir the mixture into the remaining milk and simmer, stirring frequently for 15 minutes. Season with salt and pepper.

6. Remove the onions. Add the cheese, paprika and the mustard. Continue cooking over low heat, stirring until the cheese is melted. Add the macaroni and sausage; stir together well. Season well with salt and pepper. Transfer to the prepared baking dish.

For the topping

1. To make the topping, combine bread crumbs, Parmesan, parsley, and paprika. Sprinkle over the casserole and drizzle with olive oil. Bake until browned and bubbly, 25 to 30 minutes.

2. Remove from oven and serve immediately.

Hong-Kong Macaroni Breakfast

Well well well, look what we have here! We never thought we’d see the day when macaroni recipes would be considered breakfast. Pinch us! We still think we’re dreaming.

Ingredients:

1 cup dry elbow pasta

3 cups no-salt-added chicken broth

1 tsp light soy sauce

2 slices Black Forest ham

1 egg

Directions:

1. In a pot, combine the chicken broth and the soy sauce to a boil. Add the pasta and cook until al dente.

2. Meanwhile in an oiled pan, fry the egg until the yolk is just slightly runny.

3. Pour the cooked pasta and broth into a bowl. Top with egg and ham slices. Serve immediately.

Smoked Macaroni Salad

Macaroni recipes like this one are a hit with the grown ups.

Ingredients:

Kosher salt

1 lb(s) elbow macaroni

1 ½ cups mayonnaise

1 ½ cups celery, small diced (3 stalks)

½ cup green onions, greens parts only, sliced (1/2 bunch), plus for garnish

5 Tbsp apple cider vinegar

3 Tbsp whole-grain mustard

3 Tbsp bourbon whiskey

See Also

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2 Tbsp honey

2 tsp salt

1 tsp ground black pepper

1 tsp liquid smoke

Directions:

1. In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.

2. In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.

3. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving.

Vegan Macaroni Salad

Vegans don’t usually have too many choices at dinner parties, but this dish will change that. This is one of the vegan macaroni recipes you won’t even notice is vegan! It’s great for everyone’s dietary lifestyle.

Ingredients:

4 cups elbow macaroni shells (GF for gluten-free eaters)

1/2 medium red pepper (diced)

1 cup celery (diced)

1/4 cup red or green onion (diced)

1 cup silken firm tofu (make sure it’s silken or it won’t blend right)

2-3 Tbsp dried dill*

3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)

1/4 tsp sea salt, black pepper & garlic powder

2 Tbsp vinegar (white wine is best)

2 Tbsp avocado or olive oil

1 Tbsp spicy mustard (for tang)

Water (to thin)

Directions: