Elbow macaroni - bent tubes

If it's al dente (firm-to-the-tooth), yes. If it's mushy and all squashed up, it's a bit sickening to me (especially in the form of goulash -- yuck). I do occasionally like good macaroni and cheese.

Where would macaroni and cheese be without this good old pasta?

How on EARTH did macaroni replace the flat, wide noodles goulash is served over escapes me.  YUCK!  Further, here's the recipe for real gulyas...I understand that people put a tomato-y rendition on top of macaroni...how alien (to me, at least).4 lbs cubed beef--you choose, but the leaner the longer it'll take to become tender; 4 lbs onions, that's right, four lbs; 1 cup paprika; 1/2 cup marjoram (which is the reason it's so expensive to order in ressaurants); 1/4 cup water; 1 tsp salt for each lb beef; 1/4 tsp pepper for each lb of beef; 1/4 cup cooking oil.Prep:  Cut the onions into coarse strips and saute with the beef.  When the beef is totally browned, add all the paprika (you can go 1/2 cup of hot paprika if you're adventurous, just cut out the black pepper); when it's all stuck to the onion/beef, pour in the water, which will make a thick, sticky paste with the paprika; then pour in the marjoram, salt and pepper.  When it's all mixed, transfer all into a pot or put in oven in a d... Read more

I have no problem with macaroni itself, it obviously has the same ingredients as most other standard pastas. My issue is that I don't like most of the standard dishes made with macaroni, such as macaroni and cheese, goulash, or any of the mayonaise based macaroni salads.

The great thing about macaroni is that it's nice and thick so it's got a great texture, and since it's a tube it can hold just the right amount of sauce for certain things.  I mean, mac and cheese is good, but it's also good for some soups, too.  And, you gotta give it credit for being a childhood staple.