I prefer small shell for macaroni and cheese and pasta salads. I like the rotini (spiraled) also for mac and cheese and with our version of goulash with ground beef, mushrooms and pasta/pizza sauce. Love rotini in a cold pasta salad with broccoli and cauliflower. Once thought I had enough pasta and didn't but had some lasagna noodles. Cooked them partially then cut into small strips about 1/4". Worked for us. Made do with what I had.