Some of my other favorites are shells, cavatappi, rotini/fusilli and of course the most classic - elbows.Ĥ. For instance, I'm using Delallo Shellbows because the inside of the shell is basically like a little pasta pocket that traps as much cheese as possible. Not all pasta is created equally! Try to utilize a pasta that is able to hold more cheese. If the temperature changes too dramatically, your cheese sauce will break and you'll get a gritty texture. Keep your heat consistent on the cheese sauce! This leads to cheese sauce that isn't perfectly creamy and luxurious! Do it yourself and watch how much smoother your sauce is!Ģ. Why you may ask? Well, shredded cheese is coated in potato start and other preservatives that help keep it from clumping together in the bag. 5 Tips for Making Perfect Classic Mac and Cheese
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