Select pasta shapes like shells or cavatappi with ridges to hold sauce. Cook until al dente to avoid mushiness, allowing pasta to absorb cheese sauce during baking. Experiment with cheese blends including mozzarella, cheddar, Parmigiano Reggiano, or Asiago for enhanced flavor. Grate fresh cheese instead of using prepackaged to improve texture. Making mac and cheese from scratch is simple and customizable, appealing to various tastes with different cheeses and toppings.
The best mac and cheese is baked the noodles will continue to soften in the oven and absorb the cheese sauce.
Look for cheeses that have a little extra flavor and melt exceptionally well, like a semi-firm block of mozzarella or cheddar.
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