I would like your opinion

[bradger]

I made pork ribs today and have half the rack left over, and I am planing on using it when I make my mac and cheese wit some of the cheeses i made the other day.
So my question is what is your favorite pasta to use. I can't decide if i want to go with the corkscrew or traditional elbow or something else.

 

[Central PA Cowboy]

I made pork ribs today and have half the rack left over, and I am planing on using it when I make my mac and cheese wit some of the cheeses i made the other day.
So my question is what is your favorite pasta to use. I can't decide if i want to go with the corkscrew or traditional elbow or something else.

It depends. If you want a fuller noodle, go with corkscrew. If you want to do a traditional mac and cheese, go with elbow.

 

[smokin peachey]

Have you considered penne noodles?

 

[noboundaries]

Bow Ties are my new favorite, aka Farfalle. I use them in just about everything now, including mac n cheese.

 

[S-met]

Have you considered penne noodles?

I like the textured penne or rigatoni. I think the textured help the cheese stick well to the noodles. I also like hollow noodles to hold more cheese.

 

[EdP]

It depends. If you want a fuller noodle, go with corkscrew. If you want to do a traditional mac and cheese, go with elbow.

this is a little like both

 

[Fueling Around]

How about a corkscrew elbow pasta?
Cavatappi

 

[fullborebbq]

Bow Ties are my new favorite, aka Farfalle. I use them in just about everything now, including mac n cheese.

I have recently found Barilla Mini Farfalle! or try small shells as they hold the cheese mixture well.

 

[fullborebbq]

One thing I found is try to heat the cheese sauce and ad it to the macaroni and serve right away! Some times reheating it will give a gummy result.

 

[chef jimmyj]

CORKSCREW or RADIATORE Pasta! Designed to hold Sauces in the Turns of the pasta. Especially good for Creamy Mac & Cheese.
For each Pound of Pasta, I make the following...

Mac and Cheese sauce

4Tbs Butter and 4Tbs Flour to make a Roux,.
Over Med/High Heat, Add 3 Cups Hot (120-140°F) Milk, 1/2tsp Black Pepper and 1/2tsp Salt.
Heat until Thick and just coming to a boil. STIR constantly.
Reduce heat and add, an Ounce at a time, 3oz Good Quality American Cheese (Cooper Sharp or Land o' Lakes) and 3 oz Grated Ex-Sharp Cheddar. Kraft Black Label Ex-Sharp Reserve, melts particularly well and taste great.
Stir until Melted, but Do Not let the Cheese Sauce Boil! Over heating will cause the Cheddar to curdle, giving a Grainy sauce with an Oil Slick on the surface.
Adjust seasoning to taste and add to Al Dente Pasta, stirring well.

My crew likes it right from the Stove but you can top as desired and Bake, Smoke or what ever.
Adding Rib Meat or Pulled Pork sounds like a Winner!...JJ

 

[gmc2003]

Vote for tiny shells here.

Chris

 

[bradger]

I took chef jimmy's idea of the roux, went to get the butter out of the fridge and saw i had none. Well crap what will i do now. I guess i could use oil, no that probably wont work as well. well while i think about it i'll take the rib meat off the bone. so i take the ribs out of the fridge open the container and what do i see collected on the bottom. Glorious fat from the ribs! problem solved. so i make the roux add the milk and the smoked Havarti and marble cheddar. I used red pepper flakes in the cheese mix red and orange bell peppers for color, and the rotine pasta. Then baked in oven at 350 for 30 minuets.
Only showing the before and after oven pics

 

[chef jimmyj]

That's the way to think! I store Lard, Bacon Grease, Duck Fat, Schmaltz and Butter. I have used all of them for Roux, depending on the dish being made. The Mac and Cheese looks fabulous. Good Pasta Choice!...JJ

 

[Fueling Around]

...
Mac and Cheese sauce
...
Stir until Melted, but Do Not let the Cheese Sauce Boil! Over heating will cause the Cheddar to cuddle (curdle), giving a Grainy sauce with an Oil Slick on the surface.
...

This is the key to Mac n Cheese

 

[chef jimmyj]

CUDDLE! Stupid Auto Correct...Though it might have been a Freudian Slip...My Wife was laying next to me as I typed....JJ

 

[Carvendive]

Pasta type for me is TOTALLY PERSONAL I'd not hesitate to use shells. Large or small they pick up plenty of sauce. They aren't as egg based (flavor wise) which IMO is better for soup.

 

[chef jimmyj]

In general I try to have the right Pasta for the Sauce or meal being made. But most frequently, my wife just buys an assortment of shapes and I chose from there. Just about anything works, except Creamy Sauces like Alfredo on Angel Hair. It was like trying to eat a Ball of Twine!...JJ

 

[Fueling Around]

In general I try to have the right Pasta for the Sauce or meal being made. But most frequently, my wife just buys an assortment of shapes and I chose from there. Just about anything works, except Creamy Sauces like Alfredo on Angel Hair. It was like trying to eat a Ball of Twine!...JJ

Also, don't try Asian pasta with Italian recipes.

 

[chef jimmyj]

What, Glass Noodles and Grandma's Gravy don't work? LOL!...JJ

 

[Fueling Around]

I saw the sarcasm in your eye.
Stupid me tried that once long ago. Ugh

Scouting creation of noodles and mixed food is called a Ramen Bomb.
Ramen noodles (plus salt flavor pack), instant potato flakes, and diced Spam.
Great filling for teenage stomachs.
I prefer my own meal.