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Which Pasta to Use for Macaroni and Cheese?

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When I make macaroni and cheese at home, I tend to use elbow macaroni. But I know that some restaurants (especially upscale ones) use either conchiglie (shells) or gemelli pasta, and other dining spots use farfalle or penne, while still others use several other types of pasta. What do you consider to be the best pasta for making macaroni and cheese, and why? [Go here to post a reply.]
(Posted on 9/15/08 by hiddenboston)


Einar wrote:
We make it at home with mini shells. They hold the cheese better.
(Posted on 4/11/09)


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