CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Few comfort foods capture the imagination of food lovers quite like macaroni — the iconic curved pasta that resembles the bend of an elbow and carries with it endless possibilities in the kitchen. Simple, satisfying and incredibly versatile, this small pasta variety has evolved from a classic Italian staple into a global culinary canvas for chefs and home cooks alike.
Macaroni is among the easiest pasta varieties to cook and experiment with, making it a favourite for beginners as well as seasoned culinary artists. Over the years, countless dishes featuring this delightful pasta have been designed — from traditional Italian preparations to contemporary interpretations and creative fusion concoctions that excite the palate.
- From Italian classic to creative fusion — why elbow macaroni remains the easiest, tastiest pasta to master
- Celebrity Master Chef Dr. Kaviraj Khialani shares how simple ingredients can turn macaroni into a flavour-packed indulgence
- Quick, versatile and irresistible — the humble pasta that fits every mood, meal and imagination
For food lovers, the beauty of macaroni lies in its ability to absorb flavours and pair effortlessly with a variety of sauces and ingredients. Whether tossed in creamy sauces, blended with vegetables and herbs, or combined with bold spices, macaroni adapts beautifully to every culinary imagination.
“A pasta dish is one of the easiest recipes to prepare once you understand a few basic techniques,” explains Celebrity Master Chef Dr. Kaviraj Khialani. “From the simplest recipes to exciting fusion creations, preparing pasta is largely about imagination — balancing aromas, textures and flavours to create the perfect plate that one can enjoy at any hour of the day.”
One of the biggest advantages of macaroni is its manageable size and shape. The small, curved pasta pieces are easy to handle, especially for those who are new to cooking pasta. Its shape also helps sauces cling better, making every bite rich and flavourful.
For aspiring cooks, macaroni offers the perfect gateway into the world of pasta-making. It allows experimentation with a wide variety of sauces, vegetables, cheeses, herbs and spices. The possibilities are limitless — from comforting home-style dishes to gourmet creations that can impress guests at any table.
With the right balance of ingredients and a dash of creativity, macaroni transforms from a humble pantry staple into a mesmerising culinary experience. Its simplicity, adaptability and irresistible texture make it a timeless favourite among food enthusiasts across the world.
And perhaps that is the real magic of macaroni — a simple curl of pasta that invites endless creativity on the plate.
Here are a few tips on how to combine Macaroni Pasta in our day-to-day cooking:
- Combine boiled macaroni with boiled green peas and cook it in tomato based masala with simple home spices like cumin, coriander, turmeric, red chili, mixed herbs and a little salt to taste, fresh coriander leaves and have it with a little topping of grated cheese, good munch for the kids and teenagers.
- Macaroni pasta goes well into our palak paneer gravy as well, try using a little leftover gravy next time add boiled pasta to it and some sweet corn, capsicums and chili flakes, top it with cheese and bake.
- Adding macaroni pasta to a chana chaat, tossing it together with a sprouts salad with desi chutneys for dressing, serving it with roasted crushed peanuts with a little curd and chaat masala, mint and coriander in a raita format for a change with a tadka of curry leaves and mustard seeds is just yummy!
- I have always enjoyed macaroni with cubes of hard boiled eggs, boiled shredded chicken pieces, saute prawns or boiled shrimps, some sliced chicken sausages, salami, bacon etc dressed in a little mayonnaise with some mustard paste and a dash of Capsico or tabasco sauce for a snack.
- Macaroni pasta can also be done with a tomato/ onion- tomato masala and additions can be potato cubes, a few fox nuts/makhanas or phool patasha as we call it in sindhi, it’s a little gravy to it and eaten with rotis.
- I also enjoy macaroni pasta with a methi garlic masala and with some paneer or colorful capsicums/ little lady fingers/ bitter gourd/ small baby onions cooked in a green masala also is a good choice as a variety.
Here are a few easy and yummy recipes with macaroni pasta for a perfect Sunday Brunch!
MACARONI MASKA MASALA
Ingredients
Macaroni- 2 cups boiled
Green peas-1/2 cup boiled
Oil-1 tsp
Butter-1 tsp
Slit green chilies- 2-3 no
Curry leaves -5-6 no
Salt to taste
Cumin seeds-1/2 tsp
Turmeric powder- ½ tsp
Red chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Chaat masala-1/2 tsp
Tomatoes-1 cup grated/puree
Cheese-2 tbsp. Grated
Coriander leaves- 2 tbsp. chopped
Lime-2-3 slices
Method
- Prepare all the ingredients for the macaroni pasta recipe in a desi style.
- Heat oil in a pan add in the curry leaves, green chilies and cumin seeds allow to splutter for a few seconds, add in the grated or fresh tomato puree.
- Add in salt and all the powdered spices, boiled green peas and mix well.
- Cook the mixture for 4-5 mins on a medium flame and add in the boiled macaroni pasta, and coriander leaves, herbs to taste and toss well. Cook for another 4-5 mins on low flame.
- Finally add grated cheese mix and serve hot with a slice of lime.
SPICED TOMATO MACARONI SOUP
Ingredients
Oil-1 tsp
Butter-1 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Carrot-1/2 no small cubes
Celery-1 stalk small pieces
Potato-1 small cubes
Green capsicum-1/2 no small cubes
Sprouts-1/2 cup
Boiled rajma/ chana/ pulses of your choice-1/2 cup
Water/vegetable stock- 3-4 cups
Salt and crushed black pepper to taste
Mixed herbs/fresh basil to taste
Chili flakes-1/2 tsp
Grated cheese-2 tbsp. Optional.
Coriander/parsley/basil-1 tbsp. for garnish.
Method
- Heat oil and butter in a pan add in the garlic and onions and saute for a few seconds. Add in the assorted vegetables, ideally start with the tough ones of your choice and saute them for a minute.
- Add in the seasonings from salt, pepper to flavorings with mixed herbs and chili flakes to spice it up.
- Add in vegetable stock or water and allow to boil, simmer and cook the soup for around 20-25 mins on a medium flame or until the macaroni and tough veggies are just done.
- Now add in the capsicums, sprouts and mix well into the soup, cook for another 3-4 mins and serve hot garnished with cheese/ fresh herbs/coriander.
THE HEALTHY MACARONI SALAD BOWL
Ingredients
Macaroni pasta-1 cup boiled.
Cucumber-1 small, cut into small cubes
Tomatoes-1 small, cut into small cubes
Onion-1/2 small, cut into small cubes
Boiled pulses- rajma/ beans/ peas- ½ cup
Fresh sprouts-1/2 cup
Cabbage-1/2 cup cut into cubes- white or purple cabbage
For the dressing
Curd- 1 cup – hung to remove excessive whey/liquid
Salt and crushed black pepper to taste
Mint leaves- 2 tsp chopped
Coriander leaves- 2 tsp chopped
Fresh herbs/basil leaves- 4-5 no
Chili flakes-1/2 tsp
Lime juice- 2 tsp
Chaat masala-1/4 tsp
Cumin powder-1/4 tsp
Flax seeds/ melon seeds/roasted crushed peanuts- 2 tsp
Fresh pomegranate seeds-1/2 cup
Method
- Prepare all the ingredients for the healthy macaroni salad bowl.
- In a mixing bowl combine together all the ingredients for the dressing and mix well.
- Now add in the body of the salad from macaroni to all other veggies/fruits/non-veg ingredients if any of your choice and give the salad a nice toss.
- Arrange a bed of assorted lettuce leaves or salad leaves at the base of the serving bowl/salad plate and top it up with a generous portion of the freshly tossed healthy salad.
- Garnish with fresh herbs, assorted seeds and serve immediately.
SOY MACARONI COMBO MEAL
Ingredients
Macaroni -1 cup boiled
Soy granules-1 cup, soaked in warm water for 15-20 mins
Oil-1 tsp
Butter-1 tsp
Cumin seeds-1/2 tsp
Ginger-garlic paste- 1 tsp
Green chilies-1 tsp chopped
Onion-1 small chopped
Salt and pepper to taste
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Garam masala powder-1/2 tsp
Tomato puree-1 cup fresh
Kasuri methi-1 tsp
Water-1/2 cup
Green peas-1/2 cup boiled
Coriander leaves-2 tbsp. chopped
Grated cheese-2 tbsp.
Method
- Heat oil and butter in a pan add in the cumin seeds, onions, ginger-garlic paste and green chilies and saute for 1-2 mins.
- Add in the tomato puree, kasuri methi, salt, all spices and add in the drained soy granules and green peas, saute well for a couple of mins.
- Simmer and allow to cook for 8-10 mins. Add in the boiled macaroni and mix well, cook for another 4-5 mins and add in the coriander leaves and grated cheese mix and serve hot with garlic bread/ masala pao.
MACARONI MUSHROOM MELANGE
Ingredients
Macaroni pasta-1 cup boiled
Mushrooms-1/2 cup sliced
Oil- 1 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion-1/2 small chopped
Celery-2 tsp chopped optional
Salt and crushed black pepper powder to taste
Maida-1 tsp
Milk-1/2 cup
Veg stock/ Water-1/4 cup
Cream-2 tbsp.
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Cheese-2 tbsp. grated
Parsley/basil/coriander-2 tbsp. chopped
Method
- Heat oil and butter in a pan add in the garlic, onions and saute for a minute.
- Add in the sliced mushrooms, maida and saute for 30 seconds, add in the milk and water, herbs, chili flakes and stir well.
- Bring the mixture to a boil and add in the boiled macaroni pasta and mix, allow to cook on a medium flame for 2-3 mins.
- Add cream and cheese, herbs to flavor the pasta and serve hot with toast.
