Creamy Cavatappi
If you're looking for a grown-up mac and cheese recipe, this Creamy Cavatappi is exactly the dish you need to make ASAP! This fancy version of macaroni and cheese features cavatappi pasta, parmesan cheese, and gruyere cheese in a super creamy, perfectly seasoned sauce. It's decadent, delicious, and easy to make in just 25 minutes!
Ingredients
- 16 ounces uncooked cavatappi noodles
- 8 ounces Parmesan Cheese shredded into approximately 2 ¼ cups
- 8 ounces gruyere cheese shredded into approximately 2 ¼ cups
- ¼ cup unsalted butter
- 4 cloves garlic minced
- ¼ cup all-purpose flour or 2 tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning click link for homemade recipe
- 3 cups half and half
- 2 tablespoons lemon juice fresh squeezed
Instructions
- Bring a large pot of salted water to a boil on the stove.
- Add the cavatappi noodles and cook according to package directions.
- Drain the noodles and set aside.
- Shred the parmesan and gruyere cheese, and set aside.
- Place a large saucepan, or dutch oven, on the stove over medium heat.
- Add the butter, once melted, add the minced garlic and cook for one minute.
- Add the flour and stir the butter, garlic and flour into a roux.
- Season with the salt, pepper and Italian seasoning.
- Slowly pour in the half and half and bring to a gentle boil.
- Turn the heat on the stove to medium-low and stir in the shredded parmesan and gruyere cheese.
- Stir consistently until the cheese melts into a creamy sauce.
- Remove from the heat after the cheese is melted, stir in the cooked cavatappi noodles and lemon juice, and serve immediately.
Notes
- Let the half and half sit out at room temperature for 15 minutes before using it in this recipe. Really cold milk, or half-and-half, will take longer to thicken in the sauce. Simply set the half and half on the counter before starting this recipe. By the time you’ve boiled the noodles and started preparing the cheese sauce, it will be good to go!
- Always shred your own cheese. I always recommend shredding your own cheese for the best flavor. Bagged pre-shredded cheeses have additives and they will not melt as well as freshly-grated cheese.
- If you prefer a more “saucy” cheese sauce, add additional milk or half-and-half, 1/2 cup at a time, until the creamy sauce has reached your desired consistency.
- If you prefer a thicker sauce, omit 1 cup of the half-and-half. If the sauce is too thick once you’ve added in the macaroni noodles, you can always pour in a little more milk, or half-and-half, to thin it out.
- This recipe will serve 4 people as a meal, or 8-10 people as a side dish. If you’d like to double this recipe to serve 15-20 people at a holiday meal, simply click the 2X button in the recipe card below. The ingredient amounts will automatically update for the new serving size.
- Store creamy cavatappi leftovers in an airtight container in the refrigerator for up to 6 days.
To make this recipe into a fancy baked mac and cheese, follow these simple steps.
Transfer the prepared creamy cavatappi to a 9 inch by 13 inch baking dish. In a small bowl, melt 1/4 cup unsalted butter. Combine it with 1 cup panko bread crumbs and 2 tablespoons parmesan cheese. Sprinkle this mixture evenly over the creamy cavatappi in the baking dish. Turn the oven broiler on to high. Place the prepared crusted cavatappi on the middle rack in the oven. Bake for 5 minutes, or until the breadcrumbs turn golden brown. You can also bake the creamy cavatappi in the oven at 350°F for 30 minutes.
- Transfer the prepared creamy cavatappi to a 9 inch by 13 inch baking dish.
- In a small bowl, melt 1/4 cup unsalted butter. Combine it with 1 cup panko bread crumbs and 2 tablespoons parmesan cheese.
- Sprinkle this mixture evenly over the creamy cavatappi in the baking dish.
- Turn the oven broiler on to high.
- Place the prepared crusted cavatappi on the middle rack in the oven. Bake for 5 minutes, or until the breadcrumbs turn golden brown. You can also bake the creamy cavatappi in the oven at 350°F for 30 minutes.
Nutrition Information
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 628
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1153mg | 48% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 999mg | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 746mg | 75% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.