Best pasta shape for mac and cheese for mac#
There are recipes for mac and cheese back in the 1600s, but this one from 1788 sounds pretty good even today. But is there a better choice? I'm curious what others use. They worked just fine, and I liked the way they settled into each other. Reasoning: thicker, sturdier, a shape that would capture cheese and sauce nicely. Truth be told it's probably something I make in lieu of plans for anything else, so just use whatever's in the pantry no matter how ill-suited, be that farfalle, rigatoni or penne-my pantry 'usuals'. And now though I like the dish when it's attentively prepared, I rarely make it (I mean, years pass between forays) and don't have an automatic preference for any other shape. Those Morton pies were my first and only experience with macaroni & cheese until well into adulthood, and a food I absolutely detested. There almost wasn't an immediate answer to that, except that elbows was the shape of the overcooked noodles in the little individual frozen Morton's macaroni and cheeses my mom used to stock in the deep freeze along with the obligatory chicken and beef pies of the same size that were for the nights when mom wasn't up to cooking.
So off we went to the pasta aisle where he reflexively reached for a box of elbow macaroni and I reflexively tut-tutted that choice as boring. I threw out ideas as we bounced up and down the aisles looking for inspiration, and nothing took until he saw a display of Kraft macaroni and cheese. We were at the store last night stocking up on cold meds for my dear hubby and in need of some kind of comfort food.
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