20 Delicious Simple Macaroni Recipes Easy

Craving something comforting, quick, and utterly delicious? Look no further! Our roundup of 20 Delicious Simple Macaroni Recipes is here to save your weeknights with minimal fuss and maximum flavor. From creamy classics to zesty twists, these easy-to-follow dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite macaroni masterpiece!

Classic Macaroni and Cheese

Just like many of you, I have a soft spot for comfort food, and nothing says comfort quite like a bowl of classic macaroni and cheese. It’s the dish I turn to after a long day or when I need a little nostalgia on my plate. Today, I’m sharing my go-to recipe that’s as simple as it is delicious.

Ingredients

• Elbow macaroni – 2 cups
• Butter – ¼ cup
• Flour – ¼ cup
• Milk – 2 cups
• Sharp cheddar cheese – 2 cups, shredded
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish lightly with butter.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni and set aside. In the same pot, melt the butter over medium heat.
4. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw flour taste. Tip: Keep the heat medium to avoid burning the roux.
5. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
6. Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper.
7. Add the drained macaroni to the cheese sauce, stirring until well coated. Tip: For an extra creamy texture, let the macaroni sit in the sauce for a minute before baking.
8. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and lightly golden on top.

Absolutely creamy with a slight bite from the al dente macaroni, this dish is a crowd-pleaser. Try topping it with breadcrumbs for a crunchy contrast or serving it alongside a crisp green salad for a balanced meal.

Garlic Butter Macaroni

After a long day, there’s nothing more comforting than a bowl of creamy, garlicky macaroni. I remember the first time I whipped this up on a whim, using whatever I had in the pantry, and it’s been a staple in my kitchen ever since. It’s the kind of dish that feels like a hug in a bowl, perfect for those nights when you need something quick yet satisfying.

Ingredients

• Macaroni – 2 cups
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water is your only chance to season the pasta itself, so don’t skimp.
2. Add the macaroni to the boiling water and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Drain the macaroni, reserving ½ cup of the pasta water, then add the macaroni to the skillet with the garlic butter.
5. Pour in the heavy cream and stir to combine. Let it simmer for 2 minutes, allowing the sauce to thicken slightly.
6. Remove the skillet from heat and stir in the Parmesan cheese until melted and creamy. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
7. Season with salt and black pepper, then serve immediately.

Here’s how it turns out: the macaroni is luxuriously creamy, with a rich garlic butter flavor that’s perfectly balanced by the sharpness of the Parmesan. For an extra touch, top it with a sprinkle of fresh parsley or a dash of red pepper flakes for a little heat.

Spicy Macaroni Pasta

Many evenings, I find myself craving something that’s both comforting and packs a punch—enter my Spicy Macaroni Pasta. It’s the perfect dish when you want to spice up your dinner routine without spending hours in the kitchen.

Ingredients

• Macaroni – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – 1 tsp
• Tomato sauce – 1 cup
• Salt – ½ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a pan over medium heat and sauté the minced garlic until golden, about 1 minute.
4. Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
5. Add the tomato sauce to the pan, reduce the heat to low, and simmer for 5 minutes.
6. Drain the pasta, reserving ½ cup of the pasta water.
7. Combine the drained macaroni with the sauce in the pan, adding reserved pasta water as needed to reach your desired consistency.
8. Season with salt, toss well, and remove from heat.
9. Sprinkle with grated Parmesan cheese before serving.

Finally, this Spicy Macaroni Pasta delivers a delightful kick with every bite, thanks to the red pepper flakes. The cheese adds a creamy contrast, making it a dish that’s as flavorful as it is easy to make. Try serving it with a side of garlic bread to soak up any extra sauce!

Creamy Tomato Macaroni

Back when I was a kid, my grandma used to whip up this creamy tomato macaroni that was the highlight of my week. It’s a simple dish, but the comfort it brings is unmatched, and today, I’m sharing my take on it.

Ingredients

• Macaroni – 2 cups
• Tomato sauce – 1 cup
• Heavy cream – ½ cup
• Butter – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the macaroni cooks, melt the butter in a saucepan over medium heat.
4. Stir in the tomato sauce and garlic powder, cooking for 3 minutes until the sauce slightly thickens.
5. Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to combine.
6. Drain the macaroni and immediately add it to the saucepan, tossing to coat evenly with the sauce.
7. Let the macaroni sit in the saucepan for 2 minutes off the heat to absorb the flavors.

Rich and velvety, this creamy tomato macaroni is a hug in a bowl. Serve it with a sprinkle of fresh basil or a side of garlic bread for an extra touch of comfort.

Macaroni Salad with Mayonnaise

Oh, the joys of summer picnics and backyard barbecues! There’s something about a creamy macaroni salad that just screams summer to me. I remember my grandma always had a huge bowl of it at every family gathering, and now I’ve made it my mission to perfect my own version. It’s simple, comforting, and always a crowd-pleaser.

Ingredients

• Elbow macaroni – 2 cups
• Mayonnaise – 1 cup
• White vinegar – 2 tbsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process.
4. In a large mixing bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until smooth.
5. Add the cooled macaroni to the bowl with the dressing and toss until evenly coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Zesty and creamy, this macaroni salad is the perfect side dish for any summer meal. The vinegar adds a nice tang that balances the richness of the mayonnaise, and the sugar gives it just a hint of sweetness. For a fun twist, try adding some diced celery or red onion for extra crunch and flavor.

Baked Macaroni with Bread Crumbs

Many of us have those comfort food cravings that just won’t quit, and for me, nothing hits the spot quite like a creamy, cheesy baked macaroni with a crispy bread crumb topping. It’s the dish I turn to when I need a little warmth and nostalgia on my plate, and today, I’m sharing my go-to recipe that’s as easy as it is delicious.

Ingredients

• Elbow macaroni – 2 cups
• Butter – 3 tbsp
• All-purpose flour – 3 tbsp
• Milk – 2 cups
• Cheddar cheese – 2 cups, shredded
• Bread crumbs – 1 cup
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside. Tip: Salt the boiling water to enhance the pasta’s flavor.
3. In a saucepan, melt 2 tbsp of butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute until golden.
4. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes. Tip: Keep the heat medium to avoid scorching the milk.
5. Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth. Add the cooked macaroni and mix well.
6. Transfer the macaroni mixture to a baking dish. In a small bowl, mix the bread crumbs with the remaining 1 tbsp of melted butter and sprinkle evenly over the macaroni. Tip: For extra crunch, toast the bread crumbs lightly before sprinkling.
7. Bake in the preheated oven for 20 minutes, or until the topping is golden and crispy.

Golden and bubbling right out of the oven, this baked macaroni boasts a perfect contrast between the creamy interior and the crunchy bread crumb topping. Serve it straight from the dish for a family-style meal that’s sure to gather everyone around the table.

Macaroni with Peas and Carrots

Fond memories of my grandmother’s kitchen come flooding back whenever I whip up this comforting dish. It’s a simple, hearty meal that’s perfect for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• Macaroni – 2 cups
• Peas – 1 cup
• Carrots – 1 cup, diced
• Butter – 2 tbsp
• Salt – 1 tsp
• Water – 4 cups

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add 1 tsp of salt to the boiling water, then stir in 2 cups of macaroni. Tip: Stirring occasionally prevents the macaroni from sticking together.
3. Cook the macaroni for 8 minutes, or until al dente, then drain and set aside.
4. In the same pot, melt 2 tbsp of butter over medium heat.
5. Add 1 cup of diced carrots to the pot and sauté for 5 minutes, until they start to soften. Tip: Sautéing the carrots first ensures they’re perfectly tender.
6. Stir in 1 cup of peas and cook for another 3 minutes. Tip: Frozen peas work just as well as fresh, no need to thaw.
7. Return the drained macaroni to the pot with the vegetables and stir to combine everything evenly.
8. Cook for an additional 2 minutes, allowing the flavors to meld together.

Perfectly simple yet delicious, this macaroni with peas and carrots offers a delightful mix of textures and a sweet, buttery flavor. Try topping it with a sprinkle of grated cheese or a dash of black pepper for an extra kick.

Cheesy Bacon Macaroni

Craving something that’s the perfect blend of comfort and indulgence? I’ve got just the thing—Cheesy Bacon Macaroni. It’s the dish I turn to when I need a little pick-me-up, and trust me, it never disappoints. The combination of crispy bacon and creamy cheese is simply irresistible.

Ingredients

• Elbow macaroni – 2 cups
• Bacon – 6 slices
• Cheddar cheese – 2 cups, shredded
• Milk – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C). This ensures it’s ready for baking later.
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside. Tip: Salt the boiling water for extra flavor.
3. In a skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Tip: Keep stirring to prevent burning.
5. Gradually whisk in the milk until smooth. Cook for 2-3 minutes until the sauce thickens.
6. Remove from heat and stir in the shredded cheddar cheese until melted. Tip: For extra creaminess, add the cheese off the heat to avoid clumping.
7. Combine the cooked macaroni, cheese sauce, and crumbled bacon in a large bowl. Mix well.
8. Transfer the mixture to a baking dish and bake for 20 minutes until bubbly and golden on top.

The result is a dish with a delightful contrast of textures—creamy, cheesy macaroni with crispy bacon bits. Serve it straight from the oven for that irresistible gooeyness, or let it sit for a few minutes if you prefer a firmer texture. Either way, it’s a crowd-pleaser.

Macaroni with Tuna and Corn

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what this Macaroni with Tuna and Corn does for me. It’s my go-to recipe when I need something quick, satisfying, and a little nostalgic, reminding me of the easy meals my mom used to whip up on busy weeknights.

Ingredients

• Macaroni – 2 cups
• Tuna in water – 1 can (5 oz), drained
• Corn kernels – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now enhances the pasta’s flavor from the inside out.
2. Add the macaroni to the boiling water and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat. Tip: Keeping the heat medium prevents the butter from browning too quickly.
4. Add the drained tuna and corn kernels to the skillet, stirring gently to combine and heat through for about 3 minutes. Season with salt and black pepper.
5. Drain the cooked macaroni, reserving ½ cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce that coats the macaroni beautifully.
6. Add the drained macaroni to the skillet with the tuna and corn, tossing to combine. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
7. Serve immediately, garnished with an extra sprinkle of black pepper if desired.

The creamy butter melds with the slight sweetness of the corn and the savory tuna, creating a dish that’s comforting yet light. For a fresh twist, try topping it with a handful of arugula or a squeeze of lemon juice just before serving.

Vegetable Macaroni Soup

Just the other day, I found myself craving something warm and comforting yet light enough for the summer evenings we’re starting to enjoy. That’s when I decided to whip up a batch of my go-to Vegetable Macaroni Soup, a dish that’s as versatile as it is delicious. Whether you’re looking for a quick lunch or a cozy dinner, this soup has got you covered.

Ingredients

• Macaroni – 1 cup
• Vegetable broth – 4 cups
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute. Tip: Swirl the oil to coat the bottom of the pot evenly.
2. Add diced carrots and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Tip: For a richer flavor, you can sauté the vegetables until they’re slightly caramelized before adding the broth.
4. Once boiling, add the macaroni and salt. Reduce the heat to a simmer and cook until the macaroni is al dente, about 8 minutes. Tip: Stir occasionally to prevent the macaroni from sticking to the bottom of the pot.
5. Remove the pot from the heat and let the soup sit for 2 minutes before serving. This allows the flavors to meld together beautifully.

Zesty and comforting, this Vegetable Macaroni Soup is a delightful blend of textures, from the tender pasta to the crisp-tender vegetables. Serve it with a sprinkle of grated Parmesan on top for an extra layer of flavor, or enjoy it as is for a light yet satisfying meal.

Macaroni with Mushroom Sauce

Zesty flavors and comforting textures come together in this macaroni with mushroom sauce recipe that’s perfect for any night of the week. I remember the first time I made this dish; it was a chilly evening, and I wanted something hearty yet simple. This recipe has been a go-to ever since, especially when I’m craving something creamy and satisfying without spending hours in the kitchen.

Ingredients

• Macaroni – 2 cups
• Butter – 2 tbsp
• Mushrooms – 1 cup, sliced
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the macaroni cooks, melt the butter in a large skillet over medium heat.
4. Add the sliced mushrooms to the skillet and sauté for 5 minutes, until they’re golden and tender.
5. Pour the heavy cream into the skillet with the mushrooms, stirring to combine. Tip: For a thicker sauce, let it simmer for an additional 2 minutes.
6. Season the sauce with salt and black pepper, stirring well to incorporate the flavors.
7. Drain the macaroni and return it to the pot. Tip: Reserve a little pasta water to adjust the sauce’s consistency if needed.
8. Pour the mushroom sauce over the macaroni, tossing gently to coat every piece evenly. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
9. Serve the macaroni with mushroom sauce hot, garnished with a sprinkle of black pepper if desired.

Delightfully creamy with a rich mushroom flavor, this dish is a testament to how simple ingredients can create something truly special. Try serving it with a side of garlic bread to soak up every bit of the sauce, or add a sprinkle of Parmesan cheese for an extra layer of flavor.

One-Pot Macaroni and Beef

First off, let me tell you, there’s nothing quite like the comfort of a one-pot meal after a long day. Especially when it’s as hearty and satisfying as this One-Pot Macaroni and Beef. It’s the kind of dish that brings back memories of family dinners and lazy Sundays.

Ingredients

• Ground beef – 1 lb
• Elbow macaroni – 2 cups
• Beef broth – 4 cups
• Tomato sauce – 1 cup
• Onion powder – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large pot, brown the ground beef over medium-high heat for 5-7 minutes, breaking it apart with a spoon as it cooks.
2. Add the elbow macaroni, beef broth, tomato sauce, onion powder, garlic powder, salt, and black pepper to the pot. Tip: Stirring occasionally prevents the macaroni from sticking to the bottom.
3. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 10 minutes. Tip: Check the macaroni at the 8-minute mark to avoid overcooking.
4. Remove the pot from the heat and let it sit, covered, for 5 minutes. Tip: This allows the macaroni to absorb any remaining liquid and the flavors to meld.
5. Stir the mixture well before serving.

Kind of magical how such simple ingredients come together to create something so flavorful, isn’t it? The macaroni turns out perfectly tender, and the beef adds a rich depth that’s hard to resist. Try topping it with a sprinkle of cheddar cheese or a dollop of sour cream for an extra touch of indulgence.

Macaroni with Spinach and Feta

Macaroni with spinach and feta has been my go-to comfort dish ever since I discovered how effortlessly it comes together on a busy weeknight. My kids, who usually turn their noses up at anything green, somehow can’t resist the creamy feta mixed with tender pasta and vibrant spinach.

Ingredients

• Macaroni – 2 cups
• Spinach – 4 cups
• Feta cheese – 1 cup, crumbled
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
5. Add the spinach to the skillet and cook for 2 minutes, just until wilted.
6. Drain the macaroni, reserving ½ cup of the pasta water.
7. Combine the drained macaroni with the spinach mixture in the skillet.
8. Stir in the crumbled feta cheese and reserved pasta water, mixing until the cheese begins to melt and coat the pasta.
9. Season with salt and black pepper, then remove from heat.

Out of the skillet, this dish boasts a delightful contrast between the creamy feta and the slight bite of the macaroni, with the spinach adding a fresh, earthy note. Try serving it with a sprinkle of red pepper flakes for a little heat or alongside grilled chicken for a more substantial meal.

Macaroni Carbonara

Sometimes, all you need is a bowl of comforting Macaroni Carbonara to turn a mundane day around. I remember the first time I tried making it at home, thinking it was just another pasta dish, but oh, how wrong I was—it’s a creamy, dreamy delight that’s surprisingly simple to whip up.

Ingredients

• Macaroni – 8 oz
• Eggs – 2 large
• Parmesan cheese – ½ cup, grated
• Bacon – 4 slices, chopped
• Black pepper – ½ tsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water is your only chance to season the pasta itself, so don’t skimp.
2. Add the macaroni to the boiling water and cook according to package instructions until al dente, about 8 minutes.
3. While the pasta cooks, whisk together the eggs and grated Parmesan in a bowl. Tip: Room temperature eggs blend more smoothly, so take them out of the fridge ahead of time.
4. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove from heat but keep the bacon in the skillet.
5. Drain the pasta, reserving ½ cup of the pasta water, then immediately add the hot pasta to the skillet with the bacon.
6. Quickly pour the egg and cheese mixture over the pasta, stirring rapidly to coat the pasta without scrambling the eggs. Tip: The residual heat from the pasta will cook the eggs to a safe temperature, creating a silky sauce.
7. If the sauce seems too thick, gradually add the reserved pasta water until you reach the desired consistency.
8. Season with black pepper and additional salt if needed, then serve immediately.

Lusciously creamy with a perfect balance of salty bacon and sharp Parmesan, this Macaroni Carbonara is best enjoyed right off the stove. For an extra touch, top with a sprinkle of fresh parsley or more Parmesan before serving.

Macaroni with Sausage and Peppers

Last weekend, I found myself craving something hearty yet simple, a dish that wouldn’t keep me in the kitchen all afternoon but would still satisfy that deep, comfort food itch. That’s when I decided to whip up my go-to Macaroni with Sausage and Peppers—a recipe that’s as forgiving as it is delicious, perfect for those days when you want maximum flavor with minimal fuss.

Ingredients

• Macaroni – 2 cups
• Italian sausage – 1 lb
• Bell peppers – 2, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add the sliced bell peppers and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the peppers are soft and the garlic is fragrant, about 3 minutes. Tip: For extra flavor, let the peppers get a slight char.
4. Drain the macaroni and add it to the skillet with the sausage and peppers. Toss everything together and season with salt and black pepper. Cook for another 2 minutes to let the flavors meld.

Unbelievably simple, this dish packs a punch with the smoky sausage and sweet peppers against the tender macaroni. Serve it straight from the skillet for a rustic touch, or top with grated Parmesan for an extra layer of flavor.

Macaroni with Pesto Sauce

Just the other day, I found myself craving something simple yet bursting with flavor, and that’s when macaroni with pesto sauce came to mind. It’s a dish that reminds me of summer evenings in my grandmother’s garden, where basil grew in abundance.

Ingredients

• Macaroni – 2 cups
• Fresh basil leaves – 2 cups
• Parmesan cheese – ½ cup
• Pine nuts – ¼ cup
• Garlic – 2 cloves
• Olive oil – ½ cup
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine the basil, Parmesan cheese, pine nuts, and garlic in a food processor.
4. Pulse the ingredients until finely chopped, then slowly add the olive oil while the processor is running until the mixture is smooth.
5. Drain the macaroni, reserving ½ cup of the pasta water.
6. Return the macaroni to the pot and mix in the pesto sauce, adding reserved pasta water as needed to reach your desired consistency.
7. Season with salt and serve immediately.

With its creamy texture and vibrant green color, this macaroni with pesto sauce is a feast for the senses. Try topping it with extra Parmesan and a sprinkle of toasted pine nuts for an added crunch.

Macaroni and Cheese with Broccoli

Finally, a dish that combines the comfort of macaroni and cheese with the freshness of broccoli, making it a hit for both kids and adults alike. I remember sneaking extra cheese into the pot when my mom wasn’t looking, and now, I’ve perfected this recipe to include just the right amount of creamy goodness.

Ingredients

• Elbow macaroni – 2 cups
• Broccoli florets – 2 cups
• Cheddar cheese – 2 cups, shredded
• Milk – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish lightly with butter.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes.
3. While the pasta cooks, steam the broccoli florets for 5 minutes until bright green and slightly tender. Tip: Don’t overcook the broccoli to maintain its texture.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
5. Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the mixture thickens, about 3 minutes.
6. Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth. Tip: For extra creaminess, add a splash more milk if the sauce is too thick.
7. Drain the macaroni and return it to the pot. Add the steamed broccoli and cheese sauce, stirring gently to combine. Season with salt.
8. Transfer the mixture to the prepared baking dish and bake for 20 minutes until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Out of the oven, this macaroni and cheese with broccoli is irresistibly creamy with a slight crunch from the perfectly cooked broccoli. Serve it straight from the baking dish for a cozy family dinner or portion it into muffin tins for a fun, individual serving option.

Macaroni with Chicken and Alfredo Sauce

This week, I found myself craving something creamy, comforting, and utterly satisfying—macaroni with chicken and Alfredo sauce. It’s the kind of dish that feels like a warm hug after a long day, and honestly, who doesn’t need that?

Ingredients

• Chicken breast – 1 lb
• Macaroni – 2 cups
• Heavy cream – 1 cup
• Butter – ½ cup
• Parmesan cheese – 1 cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the macaroni cooks, heat a large skillet over medium heat and add the butter.
4. Once the butter is melted, add the chicken breast, seasoned with garlic powder, salt, and black pepper. Cook for 6-7 minutes on each side, or until fully cooked through.
5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.
6. In the same skillet, pour in the heavy cream and bring to a simmer over medium heat, stirring constantly.
7. Gradually add the Parmesan cheese to the cream, stirring until the sauce is smooth and thickened.
8. Drain the macaroni and add it to the skillet with the Alfredo sauce, tossing to coat evenly.
9. Add the sliced chicken to the skillet and gently stir to combine with the macaroni and sauce.
10. Serve hot, garnished with extra Parmesan cheese if desired.

Last night, this dish was the star of my dinner table, with its creamy sauce clinging to every piece of macaroni and tender chicken. For an extra touch, try serving it with a sprinkle of fresh parsley or a side of garlic bread to soak up that delicious sauce.

Macaroni with Shrimp and Garlic

How many times have I found myself staring into the fridge, wondering what to whip up for a quick yet satisfying meal? Too many to count. That’s when this macaroni with shrimp and garlic became my go-to. It’s simple, flavorful, and reminds me of summer dinners at my grandma’s house.

Ingredients

• Macaroni – 2 cups
• Shrimp – 1 lb, peeled and deveined
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the macaroni to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
3. While the macaroni cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
5. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes on each side, until pink and opaque.
6. Drain the macaroni, reserving ½ cup of the pasta water.
7. Add the drained macaroni to the skillet with the shrimp and garlic. Toss to combine.
8. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is reached.
9. Season with salt and black pepper, then sprinkle with chopped parsley before serving.

For an extra kick, I sometimes add a pinch of red pepper flakes with the garlic. Freshly grated Parmesan on top right before serving adds a nice touch too. This dish is all about the garlicky shrimp and the perfectly cooked macaroni coming together in a simple yet delicious harmony. Serve it with a side of crusty bread to soak up all the flavors.

Macaroni with Sundried Tomatoes and Olives

Sometimes, all you need is a bowl of comforting pasta to turn your day around. That’s exactly how I felt when I first whipped up this Macaroni with Sundried Tomatoes and Olives—simple, yet bursting with flavors that remind me of a sunny Italian countryside.

Ingredients

• Macaroni – 2 cups
• Sundried tomatoes – ½ cup, chopped
• Olives – ½ cup, sliced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now enhances the pasta’s flavor from the inside out.
2. Add the macaroni to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add chopped sundried tomatoes and sliced olives to the pan. Cook for another 2 minutes, stirring occasionally.
5. Drain the pasta, reserving ½ cup of pasta water. Tip: The starchy water helps to create a silky sauce that clings to the pasta.
6. Add the drained macaroni to the pan with the tomato and olive mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Season with salt and black pepper, then remove from heat.

Zesty and vibrant, this dish is a celebration of Mediterranean flavors. The chewy sundried tomatoes and briny olives pair perfectly with the tender macaroni, making it a hit for both weeknight dinners and special occasions. Try serving it with a sprinkle of Parmesan cheese for an extra layer of flavor.

Conclusion

We hope this roundup of 20 delicious, simple macaroni recipes has inspired you to try something new in your kitchen! Whether you’re in the mood for something cheesy, creamy, or packed with veggies, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!