What’s the best pasta to use in macaroni and cheese?
I prefer to use large elbow noodles in most of my mac and cheese dishes but really anything that holds onto the cheese is a good option. Farfalle or bowtie is great for a more formal look, while ziti, penne, and rigatoni kind of fit with the elbow macaroni- of being bigger and able to hold onto a lot of sauce especially if you choose pasta with some good ridges. Less common but fun shapes include radiatori, ruote, and ruotine. After the pasta is cooked and set aside, a roux for the sauce is made with the flour and butter being toasted to eliminate the flour taste, then thinned with milk. Cheese gets melted into the roux- Fontina, Swiss, sharp cheddar, and some Parmesan. This combination creates a perfect variety of creamy texture with sharp, nutty, and vibrant flavors so the cheese can really shine.
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