Elbow macaroni: To keep this recipe classic, elbow macaroni is my pasta of choice. The tube shape of the pasta holds in extra cheese sauce. Heavy cream: Heavy cream is typically labeled as 35% fat.
A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes.
Add a packet of macaroni elbows. Boil for 8 minutes. Add some cold water to stop the pasta cooking any further. Drain. Add 2 jars of 3 cheese sauce & stir through. Pour into medium sized casserole ...
Using Cavatappi instead of standard elbow macaroni also fueled online reactions. Some also believed that Tini had culturally appropriated mac and cheese. Some critics, like X user @HenriettaSnacks ...