Macarrones (Soy Crumble Macaroni)

19 Jul

In Puerto Rico, when you mention the word macaroni, people do not think about any cheesy version or salad… people have in mind a mixture of pasta and meat sauce.  I decided to make a version using some Soy Picadillo I cooked the day before.

This is easy, super quick and gives you another use for that Soy Picadillo you may have left over in the fridge…



1/3 of a packet of whole wheat or kamut macaroni
1 cup of Soy Picadillo
Kosher salt – to salt the boiling water
¼ cup Parmesan cheese, grated
  1. In a large pot, bring water to a boil.  Salt liberally with kosher salt and add pasta.  Cook until al dente, for about 8-10 minutes.
  2. While the pasta cooks, heat up the picadillo in a small saucepan if it was refrigerated.
  3. Drain the pasta when it’s ready and return to the pot where it cooked.  Add the picadillo and mix together well.  Sprinkle the Parmesan cheese and toss again to fully combine.
  4. Serve immediately with additional Parmesan if you’d like.

One Response to “Macarrones (Soy Crumble Macaroni)”

  1. Martha Marshall July 21, 2008 at 3:24 am #

    Thanks for this idea. Think I’ll make it tonight! Yum!!

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