One of the earliest forms of pasta, macaroni is made from durum wheat and is shaped in short tubes with holes down the middle. Other varieties of macaroni include elbow macaroni (short and curved) and macaronicini (small shapes). The name macaroni is sometimes used in Italy as a kind of collective name for all dried hollow pasta types. In the Netherlands, macaroni is also called elbow pasta. This pasta can absorb the sauce extra well due to the hollow shape.
We choose just the best raw materials and have an extreme care during all the production phases.
Our macaroni may be promptly recognized by its proper thickness, its intense yellow-amber colour, its delicate taste, its forms and consistency after cooking.
HBMfood macaroni is an excellent pasta thanks to durum wheat semolina quality, drying process at low temperatures and careful checks during all stages of production.
Macaroni is valued so much thanks to its good digestibility, it is enriched by very high nutritional elements and it is ideal for all people.
Ingredients: dough, durum flour (semolina, durum wheat flour), water, eggs.
Storage: Keep in a cool, dry place, avoid direct sunlight.
II. Are you interested in private labeling?
- Contact us, select your product and create your own private label.
- You can choose from the following line: Noodles & Macaroni.
- Make your products unique while respecting the environment: Choose your packaging with our different formats and 100% recyclable materials.
- Our graphic team can assist you with the creation of your brand with a captivating and eye-catching packaging, which will help your business grow, while respecting the norms and regulations of your country.
III. HOMEMADE MAC AND CHEESE
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
Macaroni and Cheese and Sliders Bar:
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
Watch how to make this recipe.
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it’s still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Macaroni and Cheese and Sliders Bar:
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.