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?
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.
My wife makes a tex-mex dish where the macaroni is browned then tomatoes and chile's are added. She has always called it sopa gortha. Can anyone help with a recipe for such a dish? I tried browning macaroni for mac and cheese and found the flavor profile not to my liking.