The Best Pasta Bake Recipe
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The Best Pasta Bake Recipe
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Like a grown-up version of mac and cheese, this creamy baked pasta uses cavatappi noodles, also called corkscrew pasta, and a homemade cheese sauce. This dish is delicious on its own or served as a side.
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Ingredients
- For the Pasta
- 1/2 lb uncooked cavatappi pasta
- 2 teaspoons olive oil
For the Cheese Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup milk any kind
- 3/4 cup heavy cream
- 1/4 teaspoon salt plus more for adding to the water and cook the pasta
- 1/8 teaspoon black pepper
- 2 ½ cups shredded cheddar cheese divided
- optional chopped parsley for serving
Instructions
- Preheat the oven to 325 °F. Grease a square baking dish and set aside.
Cook the Pasta
- 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 1 minute 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.
Make the Cheese Sauce
- Melt butter in a saucepan over medium heat. Add flour, salt, and pepper. Whisk and cook for 2 minutes.
- Gradually pour in the 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.
Assemble and Bake
- 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.
Notes
- Use the high-quality block cheese and shred it by yourself. Avoid pre-shredded cheese as it won’t melt properly.
- When making the roux, make sure the milk is cold before adding it to the butter and flour mixture. This will prevent the flour from clumping.
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