I Asked 4 Experts To Name the Best Pasta for Mac and Cheese—They All Said the Same Shape

It's not elbow pasta.

Of all the dishes out there, I can think of only one that garners absolutely no controversy: mac and cheese. It's not just that there are so many different ways to make it; it's that the simple, decadent, and historic pairing of cheese and pasta is unbeatable.

Over the years, I’ve tried a plethora of different recipes, and I’ve nailed exactly what kind of cheese I like (a mix of Gruyère and cheddar), as well as exactly how I like to cook it (baked); however, I’m still working on finding my favorite pasta cut.

When searching for the best of any one food item, I’ve recently made it a habit of reaching out to my network of chefs and recipe developers to get some pointers. So, I followed suit with my mac and cheese query to find out exactly which noodle the experts prefer. 

The Mac and Cheese Pros I Asked

• Jason Goldstein: Cookbook author and content creator at @ChopHappy
• Grace Vallo: Recipe developer and food blogger at Tastefully Grace
• Shelbie Todd: Blogger and foodie at @sincerely.shelbie
• Keesha O’Galdez: Chef and founder of Gourmet Diva 

The Pasta Shape the Pros Prefer for Mac and Cheese

Of the pros I spoke with, one pasta shape clearly won out as the best for retaining sauce internally and providing a favorable texture throughout: cavatappi. With quite a few more curves than the traditional elbow shape, cavatappi is a ribbed, “double elbow” comprised of two curly-qs.

Vallo explains, “Cavatappi is ideal because its curves and grooves hold onto cheese sauce, ensuring every bite is coated.” Todd agrees: “All the ridges and bends hold on to all the cheesy goodness!”

It’s not just the cut’s curves that earn it the top spot. “It’s bigger than elbow pasta,” says Goldstein, allowing for more cheese collection inside each piece and creating bigger gaps between the pasta’s coils for a more even cheese-to-noodle ratio. Another favorable feature of the cut, says O’Galdez, besides being “a fun and unique cut, it holds its shape well and keeps its bite, which is perfect for a baked mac and cheese.”

Goldstein and Vallo favor De Cecco brand cavatappi. Both agree that it cooks to a perfect al dente, and Vallo further explains, “The brand has an ability to hold up well under sauce without getting mushy.” Todd, on the other hand, opts for Kroger’s Private Selection brand, and O’Galdez prefers Barilla.

Read More: I Asked 4 Chefs To Name the Best Dry Pasta—They All Said the Same Brand

How the Pros Make Mac and Cheese

When it comes to actually preparing the beloved dish, each of the chefs have their own favorite mac-making-method. While Todd whips hers up with a trifecta of sharp cheddar, Gruyère, and Swiss cheeses, Goldstein suggests adding a pinch of nutmeg to a bechamel complete with “lots of cheddar cheese.”

O’Galdez takes a different route. She says, “I start with a roux, then add a mixture of cheeses that I shred myself to avoid a gritty sauce, as well as a mixture of milk and cream.” Or, if you’re feeling decadent, Vallo says her favorite mac and cheese is a baked version with lobster—yum!