I want to end the week on what some may think is a pretty hot button issue. The world is crazy, there are hurricanes abound, it has been raining here in STL all morning, Earth is kind of a mess right now. And with what I will be talking about today, it may just make things even worse off for a select group of people. Let’s go.

In my home, when my wife has an out of town work trip, I do all of the cooking. My son likes to cook, but he has football practice four nights a week and games on Saturday. My daughter has shown interest, but she's only 8. My wife is a great cook, but she was out of town, and I have found myself enjoying cooking more and more everyday. When she has to leave it gives me the opportunity to try something new. My daughter loves mac and cheese. My son loves bacon. I love both. So this past Monday I went ahead and married the two to form bacon mac and cheese.

It was a big hit.

I have done versions of this in the past, but this week's dish felt and tasted different. When I make homemade mac and cheese I tend to use either elbow macaroni or small shells. It's classic. Growing up we ate a good amount of Velveeta shells and cheese. My wife grew up in a Kraft household. These are the classics.

Now, this is what I think may divide some people on the internet. This may get the people talking. I may get some wild comments with what I'm about to say. Don't hate me everyone, but this past Monday I went a little off the beaten path and used rotini to make the bacon mac and cheese. And it was, without a doubt in my mind, the best possible noodle one can use to make mac and cheese at home. It was the absolute perfect vessel for the cheese sauce. My daughter helped me with this, and it was a simple cheese sauce. I used butter and flour for my roux, and added a little salt. As that thickened we added milk and heavy cream. When that became gravy like we added a block of mild cheddar, shredded at home of course, with some gouda, which I also shredded at home. This was a great cheese sauce. It was goopy and soft. It looked like Velveeta to me. I was all in. We then added some bacon that I chopped to the cheese sauce and stirred it all in. After the rotini was done in the water, we drained it and added it to the cheese sauce. Right away I noticed that the sauce was adhering so much better than it does with elbow macaroni or shells. When you use elbow macaroni, the cheese kind of falls off and ends up in the bottom of the bowl that you serve the dish in. With shells, the swooped part gets some of the cheese in it, but then it cascades off from the top. With the rotini, the sauce clung to the edges in the rolled pasta. It stayed on the top and bottom of the rotini as well. The ridges in the pasta make for something of a catching apparatus that will take on any kind of sauce you may have. What made the rotini even better, the bacon bits fit perfectly into each ridge. There wasn't a piece of the pasta that was missing any of the components. I went back the day after to eat the leftovers, and when I reheated it, all of the sauce and bacon stayed in its spot on the rotini. I was in awe. I found myself thinking about it a few days after eating it, and being happily surprised at how well the rotini worked. My kids told me they liked that pasta best too.

I don't know if it is a recency thing, but I will be using rotini again when I make this dish to see if it works as well. All in all, rotini is my new go to pasta for bacon mac and cheese. It is the best type of pasta to get if you want to taste everything that goes into a pasta dish. Don't be too harsh with the comments, but I stand by this take as strong as ever.

Ty

 Ty is the Pop Culture editor for SeedSing and the other host of the X Millennial Man Podcast.

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