Know what’s on your plate
Macaroni pasta
Calories & nutrition facts
in white roux sauce
Nutrition facts
Per 100 g% DV- Calories 150 kcal —
- Protein 6.7 g 13%
- Carbohydrate 22 g 8%
- Fat 3.5 g 4%
- Saturated fat 2.1 g 11%
- Fibre 1 g 4%
- Sugars 5 g —
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Questions about Macaroni pasta
How much dry macaroni should you cook per person?
Allow about 75 g of dry macaroni per adult for a main meal, or around 50 g as a side. Weigh it before cooking, as it swells in the pan.
How long should you boil macaroni?
Cook it in plenty of boiling water for about 8–10 minutes, stirring once or twice so the tubes do not stick. Start tasting near the end; drain when it is tender but still has a little bite.
What is macaroni usually used for in the UK?
Macaroni cheese is the classic: stir the cooked pasta through cheese sauce, then bake until bubbling, with a golden breadcrumb topping if you like. Macaroni also works in a cold pasta salad with chopped vegetables and a simple dressing.
How long can you keep cooked macaroni in the fridge?
Cool it quickly and refrigerate within 1–2 hours, then eat it within 48 hours. Reheat leftovers until steaming hot all the way through, and only reheat them once.
What can you use instead of macaroni in macaroni cheese?
Small shells, fusilli or penne all work well. Choose a shape with ridges or hollows to catch the cheese sauce, and boil it just short of tender before baking.
Does macaroni contain gluten?
Most dried macaroni is made from wheat and contains gluten. Gluten-free versions are often made with maize, rice or a blend; check the ingredients and allergen advice on the pack.
Source: slv 853 · per 100 g · carbohydrate per EU label, fibre excluded
