Fried elbow macaroni?
I bought a little package of elbow macaroni from a Mexican company - La Moderna.
It has been so long since I made macaroni I had to read to instructions ... bring water to boil add mac ... or add mac, bring to boil ... how long?
Their instructions are to add it to boiling soup broth and cook for 11 minutes
Then they went on to say that macaroni may be fried before adding to soup.
Why would someone do that? Have you ever fried macaroni?
Alton Brown did this one recipe where he made baked mac and cheese and took the leftover squares and deep fried them. I've not tried making it myself - but It looked pretty good, pretty fattening, but what isn't made better by frying it?!
While it's not what they were referring to, I remember seeing macaroni pan fried in Thailand. It was macaroni that had already been cooked (boiled) being sauteed with vegetables, fish sauce, etc. This wasn't Thai haute cuisine - it was in the Chiang Mai University cafeteria - but it was actually pretty tasty in a comfort food kind of way.
Anyway, point being that you could sautee your macaroni, maybe with some onions for flavor, before mixing it into a soup.