The BEST Mac & Cheese

John claims this is not actual macaroni and cheese because I always insist on using fusilli pasta, rather than macaroni/elbow noodles.The reason I do this is actually because Citarella sells delicious fresh pasta in a variety of shapes, elbows not being one of them. And not to be “that girl,” but I’d rather use fresh pasta, especially for something like this since you want the noodles to be extra tender.

I’ve actually talked about this recipe before, playing a supporting role next baby-back ribs. However, I thought it needed a true spotlight because like skillet pizza, I make this regularly as a main dish on weeknights.

Foods of Jane’s 10 Minute Mac & Cheese, served with a simple green salad. It actually only takes 10 minutes, not including bringing your water to a boil.

Bentley’s Way

• I typically cook 12-16 ounces of pasta (instead of a 1/2 pound) because I buy it fresh and this is the amount it comes in, and know I won’t cook with it in a separate recipe. The only difference this makes is that there’s less cheese sauce, though still perfectly gooey and cheesy for me. If you’re a really saucy person, ignore me here.

• I double the amount of cheese and do 2 cups, because I like it really cheesy, duh. Because of that, I do 2 TSP cornstarch.

• It’s also CRITICAL that you shred your own cheese. I know it’s a pain and I typically am all for making things easier, but it tastes so much better. I always use a New York Sharp Cheddar when I make this.

• I do the regular amount of heavy cream in the recipe and opt for 3 TBS butter (the recipe calls for 2-3).

• For the salad, below I used Baby Butter Leaf lettuce, seasoned with kosher salt, freshly ground pepper, garlic powder and drizzled with red wine vinegar and olive oil. I’ve been doing this instead of store-bought dressing lately and really love it. Perfectly tangy and salty.