Low heat is key for making the cheese sauce.We also like adding a pinch of cumin and smoked paprika to the sauce for a slightly smoky and earthy flavor. If you want to spice things up, add some extra ingredients to your cheese sauce! On occasion we like to add a couple dashes of hot sauce for a kick.
If you can’t find it or prefer to use another shape, go for it! There are so many amazing pasta shapes that would work perfectly for this stovetop mac and cheese! Some of our other favorites are: fusilli, rigatoni, elbow macaroni, and shells.
Use a different shaped pasta! We love using the pipe rigate, because the ‘snail’ shaped pasta maximizes the amount of cheese sauce that fills each piece. This is especially great to do with kids! Add some vegetables! We like to stir in wilted spinach (or kale), steamed broccoli florets, and peas to bulk the mac and cheese up a bit and to sneak some extra greens into our meal. Use other great melting cheeses to mix things up or based on preference! Some of our other favorites are: sharp cheddar cheese, fontina, gruyere, gouda, provolone, manchego, asiago, and havarti. 
We use a blend of white cheddar and Oaxaca cheeses because they’re both great melting cheeses with a nice flavor that isn’t too strong or overwhelming.
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