Made this tonight using Ina Garten’s baked mac and cheese recipe as the base, with one swap: Sfoglini radiatori instead of elbow macaroni. The shape made a real difference. Radiatori have tight ridges that hold onto the Gruyere and cheddar sauce in a way elbows just don’t. The breadcrumb topping gets into all the folds too.
The Gruyere and cheddar combo in Ina’s recipe is already solid. The pasta swap just makes it better.
by zeniops