The Best Pasta Shapes For Perfect Mac And Cheese, According To Chefs
It’s hard to think of a more classic example of comfort food than macaroni and cheese. And while nearly everyone agrees that it’s delicious, it’s hard to get anyone to agree to a specific style (stovetop vs. oven-baked), cheese preference (sharp vs. mild) or pasta shape (elbows vs. shells vs. any number of other options).
But many experts would argue that whatever your preferences in those first two areas, the type of pasta you use really does make a difference. We spoke with several chefs, and here’s what they had to say.
First off, don’t use fresh pasta.
The experts we spoke to overwhelmingly agreed that dried pasta is a better option for mac and cheese than fresh pasta.
Ashley Christensen, the celebrated chef and restaurateur of several North Carolina restaurants, explained why: “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.”
It comes down to texture, Christensen explained. “You want the noodles to be al dente when you drop them into the cheesy sauce or custard, since they will continue to cook as the dish finishes. Dried noodles are so much more dependable, with [better] structural integrity.”
But which dried pasta shapes are best suited to this crowd-pleasing dish? According to the professional chefs that we interviewed, these types of pasta are all worth trying.
Elbow Macaroni
A traditional mac and cheese staple, elbow macaroni earned plenty of votes from our experts. Brian Theis, author of ”The Infinite Feast,” told us that “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.”
Christensen also said the short length and hollow center of elbow macaroni work especially well. Elbow macaroni “has the ability to both soak up some of the…
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