Creamy Cavatappi Pasta Recipe
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
535 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Creamy Cavatappi Pasta Recipe
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My favorite way to cook cavatappi pasta is to bake it with cheese sauce. The thick, creamy, and cheesy sauce clings to the ridged pasta so well, and every bite is filled with hearty flavor. Serve them on their own or as a delicious side dish for a comforting dinner. This recipe fills a square 8 x 8-inch baking dish, enough for 6 servings.
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Ingredients
For the Pasta
- 1/2 lb cavatappi pasta* uncooked
- 1/2 tablespoon salt for cooking the pasta
- 2 teaspoons olive oil
For the Cheese Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 ¼ cup milk** Cold
- 3/4 cup heavy cream
- 2 ½ cups shredded cheddar cheese*** (divided)
- optional chopped parsley for serving
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Instructions
- Preheat oven to 325 °F. Grease a square 8 x 8-inch baking dish and set aside.
- Bring a large pot of water to a boil. When boiling, sprinkle some salt, and then add dried cavatappi pasta. Cook until al dente (About 2 minutes less than the package directs).
- Drain the pasta and drizzle with olive oil to keep it from sticking. Set aside to cool while preparing cheese sauce.
- Melt butter in a saucepan over medium heat. Once the butter has melted, add flour, salt, and pepper. Whisk and cook for 2 minutes.
- Gradually pour in cold milk and heavy cream, stirring constantly. Lower the heat to medium-low and cook for a few minutes until you see bubbles on the surface. Then continue cooking for 2 more minutes until the mixture is barely thickened.
- Remove from heat and add 1 cup shredded cheese. Stir until melted.
- Add the cooked cavatappi noodles and toss to coat.
- Pour half of the mixture into the baking dish. Sprinkle 1/2 cup cheddar cheese over the top.
- Add the remaining mixture and sprinkle with the remaining cheese.
- Bake for 15-20 minutes or until the cheese has melted.
- Sprinkle the optional chopped parsley, and serve hot with your favorite veggie or salad.
Equipments used:
Notes
- *Use full-fat milk for the most creamy texture. But it’s ok to use any type of milk.
- **When making the roux, make sure the milk is cold before adding to the butter and flour mixture. This will prevent the flour from clumping.
- ***Use the high-quality block cheese and shred it by yourself. Avoid pre-shredded cheese as it won’t melt properly. I used cheddar in this recipes. Other great options include gruyere, mozzarella, and gouda. Feel free to mix different kinds of cheese.
- To store: It’s best to serve immediately when it’s hot and the sauce is creamy. If you have leftovers, store them in an airtight container in the fridge for 3-4 days. To reheat: Stir in a splash of milk and reheat over medium-low heat on the stovetop.
- To freeze: For longer storage, you can freeze it in an airtight container or freezer-friendly bags.
- Can I Make it Ahead of Time? Yes, follow the instructions above (but don’t bake), cover tightly with foil and refrigerate 1-2 days ahead. When you’re ready, let the dish sit on the counter for 30 minutes. Bake at 325 °F for 25-35 minutes, until the cheese has melted and the pasta is cooked through.
Other ways to use cavatappi pasta:
Pesto Cavatappi Cavatappi Pasta Salad Cavatappi Pasta and Chicken Cavatappi Pasta and Shrimp
- Pesto Cavatappi
- Cavatappi Pasta Salad
- Cavatappi Pasta and Chicken
- Cavatappi Pasta and Shrimp
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
34g
(11%)
Protein
19g
(38%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
426mg
(18%)
Potassium
225mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1167IU
(23%)
Vitamin C
1mg
(1%)
Calcium
427mg
(43%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 426mg | 18% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1167IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 427mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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