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The coating will prevent the pasta from absorbing liquid during baking, stopping it from softening further. If you have over-cooked the pasta by accident, here’s a simple fix: coat it with butter before baking.Once cooked, drain the pasta immediately and rinse in cold water to stop the cooking process. Remember that you’ll bake it for 30 minutes, which means it will cook further in the oven. Undercook the pasta for the perfect al dente consistency.That way, the shells will get stuffed generously with the sauce. If you’re using elbow macaroni, go for the big ones.Mac and cheese calls for regular elbow macaroni pasta, but feel free to have fun with it! Any small, tubular pasta shells will work.If you grate the cheese yourself, not only will you get wonderfully melted cheese, you’ll also save a few bucks. Sure, using pre-shredded cheese is a lot easier, but it contains cellulose, an anti-caking agent that prevents the cheese from melting at its best. The binding ingredient used to thicken the sauce. Talk about a quadruple threat! To say that this mac and cheese is cheesy is an understatement. A combo of Muenster, mild cheddar, sharp cheddar, Monterey Jack, and Velveeta. Use unsalted butter because the sauce is already pretty loaded with salt. The rich ingredients in this recipe alone are enough to make a thick sauce. The best part is that it’s a snap to make. It turns into a beautiful golden brown and forms a crisp crust that contrasts wonderfully with the firm pasta and ooey-gooey sauce. Something magical happens to cheese as it bakes. It’s why Patti LaBelle’s recipe ranks at the top. While I have no qualms about the classic mac and cheese, I enjoy it more when baked. How can you go wrong with pasta and cheese? It’s such a feel-good dish that one bowl is enough to cure the blues. Mac and cheese is the quintessential comfort food. Ready to have your mind blown? Let’s get cooking! Patti LaBelle’s Macaroni and Cheese