Cavatappi Mac and Cheese
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5.0
3 reviews
Excellent
Cavatappi Mac and Cheese
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This cavatappi mac and cheese recipe uses the broiler for a heavenly, gooey homemade mac and cheese with a crispy browned top. You'll never make macaroni and cheese any other way ever again.
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Ingredients
- 8 ounces sharp cheddar or other cheddar cheese give or take to total one pound or 16 ounces of cheese
- 5 ounces gruyere or other Swiss cheese give or take
- 3 ounces parmesan give or take
- 4 tablespoons butter
- ¼ cup all purpose flour
- 1 cup milk
- 1 cup cream
- ½ teaspoon smoked paprika
- ¼ teaspoon salt plus more to taste and more for the pasta water
- ⅛ teaspoon black pepper plus more to taste
- 1 pound cavatappi or other short pasta like penne or macaroni
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Instructions
- Start the water for the pasta and turn the oven to broil. Eventually, when the pot comes to a boil, add salt, let it come to boil again, and cook the pasta to al dente.
- Meanwhile, cut up the cheese into cubes and blitz in the food processor.
- Make the cheese sauce. In a medium size saucepan, melt the butter over medium-low heat, then add the flour, whisking constantly to make a roux.
- Slowly pour in the milk and cream, whisking constantly, until the sauce is thickened until it coats the back of a spoon.
- Add in about two thirds of the cheese, reserving enough to top your pan. Then add the paprika, salt and pepper. Taste and then adjust the salt and pepper as needed.
- When the pasta has finished cooking, drain the pasta and return it to the pasta pot. Add the cheese sauce to the pasta and then mix them together in the pasta pot.
- Pour the mixture into a 9 inch by 13 inch glass pyrex or other baking pan or casserole dish. Top with remaining cheese and slide the pan under the broiler until browned to desired brownness, about 5 to 10 minutes, watching it carefully so it does not burn.
Notes
- The best combination of cheeses to use in this cavatappi mac and cheese are the ones you love most. Be sure to pick at least one that melts well. Check out the main post for some suggestions.
- You can sub in any short, sturdy pasta shape for the cavatappi. Try out cascatelli or make this as a traditional macaroni and cheese.
- Make a healthier mac and cheese by adding a handful of greens or canned pumpkin or omitting the cream and using only milk.
Nutrition Information
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Calories
387kcal
(19%)
Carbohydrates
33g
(11%)
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
67mg
(22%)
Sodium
343mg
(14%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
731IU
(15%)
Vitamin C
1mg
(1%)
Calcium
390mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 67mg | 22% |
| Sodium | 343mg | 14% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 390mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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