When I was in high school, my home ec teacher taught us to cook macaroni by putting the macaroni in boiling water, putting on the lid, and turning off the burner. Then time it for 7 or 9 minutes (thereabouts, because I can't remember the exact time). This method saved electricity and didn't steam up the house. We lived in a very poor area (hot, too) so this was the perfect way to cook pasta. So I'm wondering why the instructions on macaroni boxes say to boil it continuously, which seems like a waste of energy.