There are so many different pasta shapes in Italy and each one has its own name. Some have obvious meaning and others not so much. I like to use Cellentani which is also called Cavatappi, which is the Italian word for corkscrew. It also looks like 3 or 4 elbow macaroni stuck together. This pasta works great for my version of Italian mac n ‘cheese. I used 5 different types of Italian cheeses melted in a bechamel sauce and combined with fresh roasted tomatoes, roasted red pepper marinated in olive oil and fresh basil leaves. The combination is a more robust and complex flavor than standard mac n ‘cheese. It takes a little longer, but it’s worth it.
How to make Dennis’ …
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