Favorite pasta shape for mac & cheese?

[mjkacmom]

Unless I’ve lost my mind, I remember when Barilla first became popular here in the US it was all imported from Italy. Now they make most of it here and only a couple of the types of pasta are imported (it states it on the box).

That is why we have switched and now only buy DeCecco brand pasta. DeCecco has the Cavatappi and it’s all imported from Italy.

There are about 8 different pasta brands at my store who manufacture in Italy, I usually just stick to what’s on sale, maybe I’ll branch out.

 

[bcla]

Unless I’ve lost my mind, I remember when Barilla first became popular here in the US it was all imported from Italy. Now they make most of it here and only a couple of the types of pasta are imported (it states it on the box).

That is why we have switched and now only buy DeCecco brand pasta. DeCecco has the Cavatappi and it’s all imported from Italy.

I go to Trader Joe’s. However, I’ve never been terribly particular about whether my pasta is Italian or not. I know natives of Italy who don’t care as long as it’s good. Their biggest headscratcher is the importation of spring water from Europe.

 

[Ciao Mickey]

I go to Trader Joe’s. However, I’ve never been terribly particular about whether my pasta is Italian or not. I know natives of Italy who don’t care as long as it’s good. Their biggest headscratcher is the importation of spring water from Europe.

There are about 8 different pasta brands at my store who manufacture in Italy, I usually just stick to what’s on sale, maybe I’ll branch out.

Dececco was on sale at ShopRite last week for $1.49 a box.

 

[msjprincess]

Dececco was on sale at ShopRite last week for $1.49 a box.

I only buy De Cecco when it's on sale. A couple of months ago it was 3 for $5 at Stop and Shop so I stocked up.

 

[morgan98]

I bring shapes I cannot find here in the states home with me from Italy when we go twice a year and break them out for special occasions. Different regions have different shapes.

 

[bcla]

I only buy De Cecco when it's on sale. A couple of months ago it was 3 for $5 at Stop and Shop so I stocked up.

I've seen it on sale, but I've really found it no better than anything else. Nice box design though.

 

[morgan98]

I find De Cecco to be a good quality pasta and it truly remains al dente (so do many brands actually made in Italy).

There are other crappy brands that do not behave like pasta should, lol!

 

[tvguy]

Agreed when using cheddar. When I make my company worthy version I pull out all the stops and use a combination of Gruyere, and extra sharp white Cheddar. Nothing wrong with using other cheeses as well.

That sounds good.

 

[bcla]

I find De Cecco to be a good quality pasta and it truly remains al dente (so do many brands actually made in Italy).

There are other crappy brands that do not behave like pasta should, lol!

I find that it's pricey and not much different than other brands. There's nothing particularly special (or wrong) about it because it's made in Italy other than the cost. But yes there's a lot of substandard dry pasta out there. I didn't really think that the "bronze die" thing really made much of a difference.

Now the one thing I tried that I was blown away by was Rao's Homemade sauce.

 

[NYCgrrl]

I find that it's pricey and not much different than other brands. There's nothing particularly special (or wrong) about it because it's made in Italy other than the cost. But yes there's a lot of substandard dry pasta out there. I didn't really think that the "bronze die" thing really made much of a difference.

Now the one thing I tried that I was blown away by was Rao's Homemade sauce.

That's the national brand I use when I've run out of homemade or we are camping or something. Nice overall taste and texture.

 

[mjkacmom]

That's the national brand I use when I've run out of homemade or we are camping or something. Nice overall taste and texture.

I discovered it a few years ago and always keep a few on hand. Right now I have a large pot of homemade on the stove, but it’s nice to have quick options. It’s the only jarred sauce I buy.

 

[ZZBane]

Cavatappi or really any sort of spiral noodle. However, I admit I’m not the biggest fan of Mac and cheese and I am super picky about it. I also prefer a white cheese sauce

 

[gwynne]

That's the national brand I use when I've run out of homemade or we are camping or something. Nice overall taste and texture.

Rao's fans here, too. We ate at the Vegas location a few times, after that we were hooked.
We love their jar sauce.

 

[morgan98]

I find that it's pricey and not much different than other brands. There's nothing particularly special (or wrong) about it because it's made in Italy other than the cost. But yes there's a lot of substandard dry pasta out there. I didn't really think that the "bronze die" thing really made much of a difference.

Now the one thing I tried that I was blown away by was Rao's Homemade sauce.

Well, I do think it cooks differently for what it is worth, but I am somewhat of a food snob, so there is that.
For example, I do not eat at Chili’s. Lol!

 

[Wishing on a star]

Yes, LOVE Rao's.
I am one of those who recommended it here!

For mac and cheese, to me it has to be a substantial firm pasta.
I like to do Penne.
If it is a baked mac and cheese dish, that is perfect.

I wouldn't probably think of using some of these other pastas for mac and cheese. Like bow-ties...
I've had a great pasta chicken salad with maybe spinach that was good sized bow-tie.

 

[ronandannette]

I find De Cecco to be a good quality pasta and it truly remains al dente (so do many brands actually made in Italy).

There are other crappy brands that do not behave like pasta should, lol!

It's all about the wheat. Italian semolina just seems to be different and better somehow. The Italian stuff has some unique property that allows it to be both completely tender yet firm at the same time. Canada is a major grain-producing nation and lots of pasta is manufactured here. It's even made from semolina, but it's just not the same.

 

[NYCgrrl]

It's all about the wheat. Italian semolina just seems to be different and better somehow. The Italian stuff has some unique property that allows it to be both completely tender yet firm at the same time. Canada is a major grain-producing nation and lots of pasta is manufactured here. It's even made from semolina, but it's just not the same.

There are several premium pasta made in Italy that use wheat grown exclusively in the country; the rest use a domestic/imported blend. Barilla, produces a line called Voiello, made exclusivly from Italian grain and you can buy other producers' offerings, online at eataly.com.

As it is whether it's wheat, water, or production method that makes a difference, it's a forever debate among the passionate.

 

[QueenIsabella]

It's all about the wheat. Italian semolina just seems to be different and better somehow. The Italian stuff has some unique property that allows it to be both completely tender yet firm at the same time. Canada is a major grain-producing nation and lots of pasta is manufactured here. It's even made from semolina, but it's just not the same.

This actually doesn't surprise me. Something about the volcanic soil in Italy makes their tomatoes amazing--why not their wheat, too?

And for those who think there's no difference--ALL tomatoes in Italy taste amazing. On our first trip, my girls stopped at McDonald's (I was so embarrassed!). Even the tomatoes in the McDonald's salad were much, much more flavorful than anything you get here.

Back on topic, my kids like a variety of shapes for mac and cheese, from elbows to spirals to cavatappi to small shells. For tomato sauce, we'll use any shape--I get a variety so I can pick to suit my mood/dish. When I make pasta salad (with fat-free Italian dressing), I typically use garden rotini (red, green, and white), but sometimes radiatorre. I think of the macaroni salad with mayo as having elbows, but I don't make it because we don't care for it.

Rao's sauce is amazing--almost as good as mine!

Also, I never buy farfelle (bowtie pasta)--it always comes in a 12 oz. box, versus 16 oz. Partly because I'm cheap, but mostly because I have a large family that loves pasta.

 

[RUDisney]

If I don't have Mafalda on hand (made by San Giorgio, I use Cavatappi. Mafalda are little lasagna shaped macaroni.

I was wondering about Rao's sauce. If I buy jarred sauce, it's usually Cento Marinara. I like a plain sauce. Is Rao's highly spiced, or more of a plain tomato sauce.

When I'm making my own sauce, (always Sunday sauce) I use Sclafani tomatoes. They are a Jersey tomato that was recommended to me by the owner of an Italian specialty store. I was going to buy San Marzano, but the owner recommended Sclafani. My sauce has never tasted better since I've started to use these crushed tomatoes. I buy them now on Amazon (recurring shipment) to save money.

 

[NYCgrrl]

If I don't have Mafalda on hand (made by San Giorgio, I use Cavatappi. Mafalda are little lasagna shaped macaroni.

I was wondering about Rao's sauce. If I buy jarred sauce, it's usually Cento Marinara. I like a plain sauce. Is Rao's highly spiced, or more of a plain tomato sauce.

When I'm making my own sauce, (always Sunday sauce) I use Sclafani tomatoes. They are a Jersey tomato that was recommended to me by the owner of an Italian specialty store. I was going to buy San Marzano, but the owner recommended Sclafani. My sauce has never tasted better since I've started to use these crushed tomatoes. I buy them now on Amazon (recurring shipment) to save money.

Based on your comparison to Cento, it's a plain sauce as no specific seasoning jumps to the front. A nicely balanced sauce and no added sugar just the natural sweetness of the tomatoes. As far as overall seasoning, the label lists them in the following manner: onions, salt, garlic, basil, black pepper and oregano.