Conchiglie (shells) Dry weight: 56 grams Cook time: 10 minutes 30 seconds Cooked weight: 134 grams Prepared weight: 263 grams Cheese quotient: 49.8 percent Verdict: While the deep bowl might imply a greater ability to carry sauce, the relative flimsiness of this shape caved under the weight of the sauce. While untraditional, the extra heft of each noodle was offset by an unshakable layer of sauce, making for a truly enjoyable chew.Ģ.
BEST NOODLES FOR MAC AND CHEESE FULL
As for those corkscrews, they fell to the bottom of the heap, providing a full 43 percent less bliss per bite.Ĭontact Paul Stephen at 91 or Farfalle (bowties) Dry weight: 56 grams Cook time: 13 minutes Cooked weight: 129 grams Prepared weight: 259 grams Cheese quotient: 50.1 percent Verdict: This sucker is sturdy, with more creases and folds than its apparent flatness might suggest. It beat out the more obvious contender, conchiglie (shells,) by a gram. Which pasta funneled the most fromage to the face? By a hair, we were able to establish a winner.įarfalle, aka bow ties, may not be most cooks' first choice, but the structural integrity of this noodle is undeniable. The pasta was stirred into the cheese sauce, given 60 seconds to absorb, stirred again and then scooped out with a large slotted spoon, excess sauce drained away. The cheese sauce was held at a constant 135 degrees through the testing to assure even viscosity. All pasta was cooked in manufacturer-suggested portion sizes of 56 grams (dry weight,) splitting the suggested range of cooking times down the middle. Sauce recipes run the gamut from nostalgic to dystopian, but we settled on a traditional version that begins life as a béchamel sauce further enriched with a pound of cheddar. Also, because we're cheapskates as well, and they were BOGO at Harris Teeter last week. While there are literally hundreds of shapes from dozens of brands to chose from, we settled on a quintet of popular shapes from Mueller's Pasta - in part to eliminate potential absorbency variances across brands. 20, we tested five popular pasta shapes to determine the most efficient vehicle for transporting queso to cakehole. In honor of National Cheese Lover's Day, observed annually on Jan. Sure, it might look pretty, but you're not fooling anyone with that low-rent noodle that bulks up each bite with filler and skimps on the good stuff. And to those ends, not all shapes are created equal. Macaroni and cheese is, first and foremost, about maximum delivery of gooey goodness to the mouth. and we have the science to prove it.Īrguments about balance, equal distribution of ingredients, texture - save it for the choir. Here's the thing: Making "mac and cheese" with cavatappi, or cellentani, or corkscrews - or whatever you call that helical tube of pasta fancy-pants chefs have recently insisted on swapping in for traditional shapes - is a cheapskate move. In honor of National Cheese Lover's Day, we tested five shapes to determine the most efficient for transporting queso to cakehole.
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