We've gotten lots of calls over the years for this most simple pasta shape - elbow macaroni. The truth is, you can't really beat elbow macaroni for Macaroni & Cheese. The perfect curve, the tubular nature and perhaps most importantly, the ability to get a LOT of them on a fork at one time makes this the ideal shape.

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dyes through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.