3 Cheese Cavatappi
User Reviews
5
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Prep Time
20 mins
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Cook Time
47 mins
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Additional Time
5 mins
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Total Time
1 hr 12 mins
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Servings
6
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Calories
931 kcal
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Course
Main Course, Dinner
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Cuisine
American
3 Cheese Cavatappi
Description
3 Cheese Cavatappi combines cavatappi pasta with a creamy three-cheese sauce made from sharp cheddar, Gruyere, and Parmesan. Onions are softened in butter before a flour roux is created, then milk and cream are gradually added to form a smooth béchamel base. Seasoned salt, garlic powder, and black pepper enhance the flavor before folding in the shredded cheeses to create a rich, cheesy sauce. The cooked pasta is mixed with this sauce, spread into a baking dish, topped with more cheddar, and baked until bubbly and lightly browned.
The resulting dish offers tender pasta enveloped in a luscious, creamy sauce with a slightly crispy cheese topping. The blend of cheeses gives a balance of sharpness and nuttiness that complements the smooth texture. This baked casserole is ideal for a filling dinner or as a shareable side dish.
Leftover portions keep well refrigerated for up to four days and can be reheated in the microwave until warmed through. To avoid overcooking during baking, monitor closely once bubbling begins to maintain the sauce's creamy consistency.
Ingredients
- 1 pound cavatappi pasta
- 1 small onion diced, about ⅔ cup
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups milk
- 1 ¼ cup light cream about 10-12% MF
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 cups cheddar cheese shredded sharp
- 1 cup gruyere cheese or swiss cheese, shredded
- ½ cup Parmesan Cheese shredded
Topping
- 1 cup cheddar cheese shredded sharp
Instructions
- Preheat oven to 400°F.
- Cook cavatappi al dente (firm) according to package directions. Drain and set aside.
- Meanwhile, cook onion in butter over medium heat until tender. Whisk in flour and let cook 2 minutes while stirring.
- Add in milk and cream a little bit at a time stirring until smooth after each addition.
- Stir in seasonings and bring to a boil over medium heat and let boil 1 minute.
- Remove from heat and whisk in shredded cheeses until smooth and creamy.
- Toss sauce with cooked cavatappi and spread into a greased 9x13 pan.
- Top with remaining cheese and bake 22-27 minutes or until bubbly. Do not over cook.
- Rest 5 minutes before serving.
Notes
- Store leftovers in an airtight container and refrigerate for up to four days.
- Reheat in the microwave on a plate until heated through to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 931 kcal
% Daily Value*
| Calories | 931 | 47% |
| Carbohydrates | 69g | 23% |
| Protein | 42g | 84% |
| Fat | 54g | 83% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 167mg | 56% |
| Sodium | 1003mg | 42% |
| Potassium | 420mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1732IU | 35% |
| Vitamin C | 1mg | 1% |
| Calcium | 989mg | 99% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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