The Top Pasta Shape for Mac and Cheese, According to Experts

Few things compare to a creamy, cheesy homemade mac and cheese. While it's a beloved classic, especially in the U.S., it's surprisingly easy to get wrong. Whether it's overcooking the cheese sauce, picking the wrong pasta, or broiling the breadcrumbs just a touch too long, a few missteps can ruin the dish. While we can't monitor your cooking, we *can* tell you the ideal pasta shape to ensure your mac and cheese turns out perfectly every time.

Choosing the right pasta shape for mac and cheese can feel overwhelming with so many options. But remember, the goal is to let the cheese sauce cling to the noodles—so pasta shapes with plenty of ridges and grooves are your best bet. With this in mind, it’s easier to identify which shapes will deliver the most flavorful mac and cheese.

These Three Pasta Shapes Are Your Best Options

When it comes to mac and cheese, always opt for dried pasta. Its firm texture holds up better than fresh pasta, especially when paired with a thick, rich cheese sauce. As for the ideal shapes, lumache, elbow, and cavatappi are your top choices for the perfect mac and cheese.

Lumache

A bowl of oval-shaped pasta shells smothered in cheese sauce and topped with broccoli.

TheDailyGourmet

"In my opinion, lumache is the ultimate pasta shape for mac and cheese," says Chef Josh Capon, co-founder of VCR Group. "These short, ridged, shell-like pasta pieces, resembling snails, have a pinched end that’s perfect for holding onto sauces and melted Violife cheese, making them ideal for a dairy-free version of mac and cheese! Lumache, also known as 'shellbows,' means 'snails' in Italian and is designed for hearty sauces like mac and cheese or ragù."

Elbow

Baked mac and cheese served in a cast iron skillet

Adobe Stock

Elbow pasta is a go-to for mac and cheese, and for good reason. Its curved, ridged shape resembles a narrow tube, making it perfect for trapping cheese sauce. Many boxed mac and cheese brands, like Kraft and Banza, rely on elbow pasta. It’s also widely available and likely already sitting in your pantry!

Cavatappi

A spoonful of rich, creamy 'million-dollar' mac and cheese being scooped from a baking dish.

Cavatappi, often called 'double elbows,' are corkscrew-shaped pasta with a short, ridged tube design. This shape helps sauce cling to the pasta, soaking into both the inside and outside. Ideal for mac and cheese, but also great in casseroles, pasta salads, or a hearty bolognese.