Mac and cheese is the ultimate comfort food, but have you ever wondered which pasta shapes work best to replicate that creamy, cheesy goodness at home? Getting the pasta shape just right for mac and cheese can make all the difference. You want something that holds onto the sauce, stays firm, and adds a bit of texture to every bite.
In this article, we've pulled together advice from chefs and compiled the 7 top pasta shapes that will take your mac and cheese from just okay to absolutely perfect. Each pasta shape has its own distinct characteristics that make it suitable for holding cheese sauce and delivering a great mouthfeel. Some shapes trap the sauce inside, while others allow for a more even distribution.
Whether you're whipping up a quick weeknight meal or preparing a big batch for a family gathering, the right pasta choice can take your dish to the next level. Get ready to learn which pasta shapes chefs use for their homemade, restaurant-quality mac and cheese. Let's start!
Dried Pasta is the Best Option
Before anything else, it's important to know that dried pasta is your best bet when making the perfect mac and cheese, as compared to fresh pasta. This is because dried pasta has the ability to maintain a firm texture even after being cooked and mixed with cheese sauce, preventing the dish from becoming mushy.
According to Ashley Christensen, an award-winning chef and restaurateur quoted in HuffPost, “Using fresh pasta always feels like a cool idea. That said, having had the chance to try it out, I don’t think it delivers anywhere near the same experience or end result as dried pasta.”
Dried pasta absorbs the cheese sauce better than fresh pasta, which means each piece is well-coated and packed with flavor. It also has a long shelf life, making it a convenient pantry staple that is always ready to use without you having to worry about spoilage.
But if you're wondering which dried pasta shape is best for this crowd favorite dish, we'll discuss it right here. We gathered the intel from professional chefs for you and here's what they have to say about the different types of pasta that are worth trying:
Elbow Macaroni
You can never go wrong with a classic. Elbow macaroni is traditionally used for mac and cheese since its small, curved shape is perfect for holding onto the creamy cheese sauce, guaranteeing every bite you make is flavorful.
"The king of all the noodles when it comes to mac and cheese is, of course, the classic elbow macaroni. Elbow macaroni yields perfect-sized bites and is great with almost any variation on the mac and cheese theme.” Brian Theis, author of The Infinite Feast said in the same interview.
Christensen also mentioned to HuffPost that elbow macaroni “has the ability to both soak up some of the mac and cheese’s custard or sauce while still providing some good texture. These small hollow noodles can also give you a little air pocket that results in a little less weight on the palate, which is important for such a rich dish.”
Many popular boxed mac and cheese brands, such as Kraft, typically use elbow macaroni. It's readily available at the grocery store and is likely already stocked in your pantry!
Cavatappi
The next contender on this list is cavatappi pasta, with its distinct corkscrew or spiral shape. “I think cavatappi is the best shape for mac and cheese, whether stovetop or baked,” culinary instructor and recipe developer Sydney Wilcox told Yahoo!News. “It is like a long, curly elbow. The shape has twists and turns, so it catches all the cheese. But [it’s a bigger] pasta than an elbow, so there is more chew.”
The ridges on cavatappi help the pasta grip onto sauces exceptionally well. The pasta's sturdy structure also means it won't become mushy and, instead, would give you a satisfying texture that complements the rich sauce. It cooks evenly and retains its shape well, making it a great choice for baked dishes such as mac and cheese.
When baked, cavatappi holds its shape and doesn’t collapse, making it ideal for dishes that require a crispy, golden top layer. This pasta also blends seamlessly with additional ingredients such as vegetables, meats, or breadcrumbs.
Lumache
“In my humble opinion the best shape for mac and cheese would have to be lumache,” Josh Capon, chef and co-founder of the VCR Group, told Allrecipes. “They are short, ridged, shell-shaped pasta that almost look like snails and the pinched end is perfect for trapping sauces and of course melted Violife cheese for an incredible dairy free version!"
In Italian, "lumache" means snail shell and is a pasta that features a wide opening and ridges that are perfect for capturing and holding onto sauces. This makes lumache an excellent choice for various pasta dishes, especially those with thick, creamy sauces like mac and cheese.
Lumache can be used in various mac and cheese preparations, whether baked in the oven for a crispy top layer or cooked on the stovetop for a creamy consistency. Its shape allows it to blend well with different types of cheeses and additional ingredients like vegetables, meats, or breadcrumbs.
Fusilli
Similar to cavatappi, fusilli features a corkscrew shape but the latter has more defined, uniform spirals and a slightly slimmer profile. Since the spirals are wound tighter, it's basically a great middle ground between cavatappi and elbow macaroni.
Franklin Becker, chef and partner of The Press Club Grill in New York City, says in the HuffPost that fusilli noodles “‘grab’ the cheese sauce, making for a satisfying bite." True enough, the shape and ridged surface of fusilli helps sauces to cling to the pasta. It works well with both light and heavy sauces, making it suitable for everything from simple marinara to the rich, creamy sauce of mac and cheese.
Chef and event planner Liz Vazquez also prefers fusilli due to its crevices, which allows the sauce to "get in and stick to the pasta,” she told HuffPost. She also said that fusilli's shape will prevent the cheese sauce from “falling right off of the pasta.” Moreover, fusilli cooks evenly and retains its shape well, making it a reliable choice for mac and cheese. Its fun shape is particularly popular with kids and can make meals more exciting.
Shells
Also known as conchiglie, shell pasta is also a great choice for mac and cheese. It features a concave, bowl-like structure that can range in size from small to large. The shell shape is perfect for capturing and holding sauces inside the pasta
“I love shells [for mac and cheese] because of the cheesy surprise they provide!” said Brad Wise, executive chef and owner of Trust Restaurant Group (TRG), to HuffPost.
The surface of shell pasta is usually smooth, though some varieties may have ridges to help hold onto sauces better. As such, Marissa Goldstein, owner of The Daughter, says to Yahoo!News, “I love taking a bite of a shell that is full of hot and gooey cheesy béchamel. The shell creates the perfect balance of pasta and sauce in every bite.”
Small shells, often called "conchigliette," are commonly used in soups and stews, while larger shells can be stuffed with fillings such as cheese, meat, or vegetables and baked. Shell pasta cooks evenly and retains its shape well, making it suitable for both stovetop and baked mac and cheese.
Tubular Pastas (Ziti, Rigatoni, Penne)
Tubular pastas are a category of pasta characterized by their cylindrical shapes. Rigatoni are large, ridged tubes with straight-cut ends while ziti are medium-sized, smooth tubes with straight-cut ends. Penne, on the other hand, are medium-sized tubes with diagonal, or angled, cut ends.
According to Hugo Ortega, executive chef and owner of the H Town Restaurant Group, as quoted in Yahoo!News, the best pasta shapes for mac and cheese “are the ones that catch the sauce and can be lifted by a spoon or fork easily without hanging off." This is why he considers tubular pastas like ziti, rigatoni, and penne very fitting for this description.
Robbie Shoults, chef and Vice President of Bear Creek Smokehouse prefers penne and ziti for mac and cheese because, as he puts it to Yahoo!News, both shapes “have texture and are hollow. This allows the gooeyness of the cheese sauce to hang onto every inch of the pasta, so you get a cheesy delicious bite every time."
Tubular pastas are quite known for their sturdiness. They typically have thicker walls compared to other pasta shapes. This makes them more robust and less likely to become mushy or fall apart during cooking.
Laurent Tourondel, chef and owner of Laurent Tourondel Hospitality, agrees. He told Yahoo!News that they “work well for both stovetop and baked mac and cheese." He also adds that "their hollow pocket holds the cheese, and the stiff structure avoids breakage for baked mac and cheese."
Long Noodles (Spaghetti, Fettuccine)
Last but not least, an unusual choice but you'd be surprised how well long noodles can hold sauces. It may not be a quintessential choice for American mac and cheese, but Paul Fehribach, executive chef of Big Jones, said to Yahoo!News that “fettuccine alfredo is basically a mac and cheese" and that flat noodles work well for fettucine alfredo because “it’s a very thick sauce, so the noodle can pick it up.”
Cacio e pepe, one of Long's favorite pasta dishes to make, is also another example of a non-traditional mac and cheese. It “is a simple Roman-style pasta with cracked pepper, cheese, butter and pasta," he adds. “Because the texture of cacio e pepe sauce is creamy and emulsified rather than thick and cheesy, it can cling to smooth and long noodles quite effectively (and deliciously).
"Since both noodles are long and have a flat surface, they have a larger surface area for holding onto sauces, especially creamy and thick ones. Both also often require winding around a fork to eat, making them fun and engaging to eat. However, long noodles cook relatively quickly and evenly so the key to making them perfect is to make sure they don't get overcooked.
Shape Your Mac and Cheese Destiny!
The pasta shape you choose can make a huge difference in your mac and cheese. The right pasta holds onto the cheese sauce, stays firm, and provides the perfect bite every time. Trying out different shapes can help you find the one that works best for you.
Whether you prefer the classic elbow macaroni or something a bit more adventurous like cavatappi or lumache. Remember, the key to great mac and cheese is in the details, and the pasta shape is a big part of that. Each shape brings its own distinct characteristics to the table, enhancing your enjoyment of everyone's all-time favorite dish.
So next time you're planning to make mac and cheese, think about the pasta. Don’t be afraid to mix it up and try something new. You might just discover a new favorite that makes your mac and cheese even better. Happy cooking, and enjoy every cheesy, delicious bite!
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