In order to get the distinctive flavour of macaroni, there are definite points which should be taken into consideration while cooking macaroni. Here’s some important points and their tips…

** Macaroni loves to be boiled in lots of water…  You must have a deep and a big pan in your kitchen for boiling macaroni. For example; the ones are acceptable that big enough to hold 5lt of water. Aluminum pans are preferable since they are light and distribute heat equally.

**Macaroni loves salt… Be open-handed with the salt you add to the boiling water of macaroni. You must add the salt after the water has boiled. Salt is the one which detects the flavour of macaroni. Let the salt to dissolve entirely in the boiling water and then add the macaroni to the mixture.

** Macaroni loves attention… A wooden spoon or fork is needed for stirring the macaroni while cooking. It should be stirred the content regularly to prevent the macaroni from sticking to the base of the pan and to enable the equally distribution of the flavor the macaroni releases in the water.

** Macaroni loves punctuality… Macaroni should be cooked according to instructions about the time on the package. The cooking time on the package begins running as the boiled water reaches the boiling point again after the macaroni is added in it. But it is useful to taste the macaroni 2 minutes before the instructed cooking time to facilitate cooking it exactly to desirable taste. When tasted, the macaroni should not change in shape and its texture should feel soft. Uncooked macaroni would still come into sight yellowish and taste hard. On the other hand, overcooked macaroni loses its integrity and dissolves in the mouth.

** Macaroni does not like overstraining… A mounted strainer with tiny holes is preferred for straining macaroni. Strainer with big holes causing the macaroni sticks to one another. Dependent on its type, macaroni should retain some juice so as to absorb the sauce well.
Macaroni should be strained at once after it is cooked. Every single minute you allow the macaroni wait in the boiling water will add to the cooking time. A cup of cooking water should be put aside before straining for later adjustments in case macaroni or the sauce appears not juicy enough. Since cooking water absorbed the flavour of the macaroni during the cooking process, adjustments made by cooking water is more tasteful compared with plain water. After straining, the macaroni should still remain juicy enough to retain its slippery texture.

 ** Macaroni loves sauce… If you want to cook the sauce quickly, a frying pan with a wide bottom or a small pan would be very helpful. In particular, a frying pan with a wide bottom or a small pan is useful for the sauces that need to cook in rather short time. However, for the sauces those have to cook slowly need pans and frying pans with high sides and thick bottom. The high sides slow the evaporation and the thick bottom prevents the sauce from sticking to the bottom of the pan throughout the long cooking process. A bigger and deeper serving dish should be acquired to mix the sauce well with macaroni after straining.
Speed is important at this stage. The macaroni should be mixed with the sauce the moment it is strained. The macaroni will stick to one another when left in the strainer. With the aim of keep it warm, macaroni should be mixed with the sauce or put in the pan, which you have just cooked the sauce in. Mixing in the pre-heated serving dish is another solution. Each piece of macaroni should mix well with the sauce yet not be afloat in the sauce.
There is no necessitate for adding oil in the cooking water if you have used correct amount of water, added the macaroni after the water has completely boiled and not neglected stirring occasionally during the cooking process. If you are to leave the macaroni in the strainer for some time, a little butter or oil will prevent the macaroni from sticking.