Below is a list of all known varieties for Macaroni (Elbow). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Macaroni (High-Protein Blend) | Elbow macaroni made with a blend of semolina and lentil or pea flour. |
| Macaroni (Large Elbow) | An extra-large size of the curved elbow, often used in baked casseroles. |
| Macaroni (Potato Blend) | Macaroni dough made with a small amount of potato for a softer texture. |
| Macaroni (Rice/Corn Blend) | Elbow macaroni made from gluten-free rice and corn flour. |
| Macaroni (Rigate/Ridged) | Elbow macaroni with external ridges, designed to hold cheese sauce more effectively. |
| Macaroni (Smooth/Lisci) | Smooth elbow macaroni, where sauce pools inside the tube. |
| Macaroni (Spelt Blend) | Elbow macaroni made with a blend including spelt flour. |
| Macaroni (Spelt Flour) | Elbow macaroni made from spelt flour, giving the classic shape an ancient grain flavor. |
| Macaroni (Tricolor) | Elbows featuring plain, spinach, and tomato doughs for pasta salads. |
| Macaroni (Vegetable Paste) | Macaroni pasta infused with vegetable powders (like beetroot, spinach, carrot) for color and subtle flavor, popular for children. |
| Small Elbow Macaroni | A smaller, more compact version of the classic elbow shape, often used in soups and baked macaroni and cheese. |