Patrick Oconnell
Macaroni and cheese is a classic comfort food, but it's easy to get wrong. One of the most important choices you can make when preparing this dish is the type of pasta. The best pasta shapes for macaroni and cheese are those that can hold a lot of sauce. Elbow macaroni is a classic choice, but other good options include cavatappi, fusilli, shells, and lumache. Dried pasta is generally better than fresh pasta for macaroni and cheese, as it holds its structure better.
| Characteristics | Values |
|---|---|
| Type | Dried pasta |
| Shape | Elbow, cavatappi, lumache, shells, fusilli, rotini, penne, ziti, farfalle |
| Properties | Short, ridged, curved, hollow, spiral, sturdy, thick, chewy |
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What You'll Learn
Elbow macaroni
This type of pasta is also widely available and easy to find at most grocery stores. It is a common choice for boxed mac and cheese mixes, so you may already have some in your pantry! Elbow macaroni is a reliable option for mac and cheese, delivering on taste and convenience.
When it comes to preparing elbow macaroni for mac and cheese, it's important to follow the package directions for cooking the pasta. Once the pasta is cooked, you can combine it with your cheese sauce, either on the stovetop or in the oven. For a classic baked mac and cheese, you can sprinkle breadcrumbs on top before baking to add a crunchy texture.
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Cavatappi
The use of cavatappi in macaroni and cheese also adds a bit of novelty to this classic dish. Its long, curly shape gives macaroni and cheese a fancier appearance, making it suitable for special occasions and holiday gatherings. This can be a fun way to elevate a familiar dish and surprise your guests.
When making macaroni and cheese with cavatappi, it is important to consider the sauce consistency. Because of its larger size and thicker shape, cavatappi may require a slightly thinner sauce to ensure even coating. A traditional roux-based cheese sauce can be thinned with milk or broth to create the ideal consistency for coating the pasta.
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Fusilli
Macaroni and cheese is a classic comfort food dish that consists of macaroni noodles mixed with a creamy, cheesy sauce. While there is no one "best" pasta for mac and cheese, the canonical version of the dish uses elbow macaroni. Elbow macaroni is a great option because its short length and hollow center allow it to soak up the sauce while still providing good texture.
However, if you're looking for an alternative to elbow macaroni, fusilli is a great option. Fusilli is a type of pasta shaped like a corkscrew or spiral. It is often made from durum wheat or semolina flour and is commonly used in salads and casseroles because it holds its shape well when cooked.
- Sauce Adherence: Fusilli's corkscrew shape creates ridges and crevices that allow the sauce to cling to the pasta. The grooves and twists 'grab' the cheese sauce, ensuring that each bite is coated in delicious cheese.
- Sturdiness: Fusilli is sturdy enough to be eaten comfortably with a fork, but it is also small enough to fit well on a spoon. This makes it easy to eat and ensures that the pasta can hold its own without getting lost in the sauce.
- Texture: The unique spiral shape of fusilli adds interesting texture to the dish. The tight spirals and shorter length of fusilli create a satisfying bite and prevent the sauce from sliding off.
- Versatility: Fusilli is a versatile pasta that pairs well with various sauces, including the creamy cheese sauce used in mac and cheese. Its ability to hold onto sauce makes it ideal for capturing the rich, gooey cheese flavor in every bite.
So, if you're looking to switch up your mac and cheese game, fusilli is a fantastic choice! Its shape, texture, and sauce-grabbing abilities will elevate your dish and provide a unique and satisfying dining experience.
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Shells
When making macaroni and cheese with shells, it is best to use dried pasta, as it holds its structure better than fresh pasta. Fresh pasta can be too soft and fall apart in a thick and heavy cheese sauce. Medium-sized shells are best, as they open up more and can hold more sauce. Super small shell pasta does not tend to open up as much, which can result in a less cheesy bite.
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Lumache
Chef Brenden Long of Almond in Palm Beach, Florida, recommends lumache for mac and cheese because its shell shape captures the sauce in every bite. The pinched end of the pasta ensures that the sauce stays put, providing a perfect balance of pasta and sauce with each forkful.
Additionally, lumache is a versatile pasta that can be used in a variety of dishes beyond macaroni and cheese. It pairs well with cream or cheese-based sauces like Alfredo and works beautifully with meat sauces like Bolognese. Its shell shape is also ideal for scooping up thicker sauces and small vegetable bits.
When cooking lumache, it is recommended to use dried pasta rather than fresh pasta, as dried pasta holds its structure better when combined with thick and heavy cheese sauces. Lumache is typically made with durum wheat and is best cooked al dente to provide a satisfying bite in your macaroni and cheese creation.
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Frequently asked questions
There is no single "best" pasta for macaroni and cheese, but common types include elbow macaroni, cavatappi, shells, lumache, penne, and ziti. The best pasta shapes are those that can trap the sauce, such as pasta with ridges or grooves.
Elbow macaroni is a classic choice for macaroni and cheese because it yields perfect-sized bites and its hollow center soaks up the sauce while still providing good texture.
Dried pasta holds its structure better than fresh pasta, which is important when making a thick and heavy cheese sauce.
