cavatappi mac and cheese recipe

Written ByJenny Smyth Posted on
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The Best cavatappi mac and cheese recipe

I’ve been making cavatappi mac and cheese for my family for years, and it’s always a hit. My kids love the way the pasta is shaped like little shells, and I love how creamy the cheese sauce is. I’ve tried many different mac and cheese recipes over the years, but this one remains my favorite.

It’s a classic comfort food dish that never fails to satisfy. One of the things I love about cavatappi mac and cheese is that it’s so easy to make. Just cook up some pasta, mix it with a blend of cheddar and parmesan cheese, and you’re good to go.

You can also add in some extra ingredients like cooked bacon or steamed broccoli to make it more interesting. My family loves when I serve it at family gatherings because everyone gets to enjoy a warm, comforting bowl of goodness. I’ve even started making it for my kids’ school lunches because it’s such an easy way to pack a hot meal.

The best part is that it’s actually pretty healthy too – all that pasta and cheese might sound bad for you, but it’s actually a great source of complex carbs and protein. Plus, you can customize it with whatever ingredients you have on hand. This recipe is perfect for any occasion, whether you’re feeding a crowd or just looking for a quick weeknight dinner.

And the best part is that it reheats beautifully, so you can make a big batch on Sunday night and enjoy leftovers all week long.

Cavatappi Mac and Cheese

Cavatappi Mac and Cheese

4.9 from 712 votes

This cavatappi mac and cheese features curly pasta coated in a rich, creamy cheese sauce. The dish is baked until bubbly and golden for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pasta

1 pound cavatappi pasta
1 tablespoon salt

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon of salt.
3Add the cavatappi pasta and cook until al dente, about 8 to 9 minutes, stirring occasionally to prevent sticking.
4Drain the pasta in a colander, but do not rinse.
5Set the pasta aside while you prepare the cheese sauce.
6In a medium saucepan, melt 4 tablespoons of butter over medium heat.
7Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture turns light golden and smells nutty.
8Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps.
9Continue cooking over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
10Reduce the heat to low and add the shredded cheddar and Gruyere cheeses, paprika, garlic powder, 1/2 teaspoon salt, and black pepper.
11Stir gently until the cheeses are fully melted and the sauce is smooth and creamy.
12Add the cooked cavatappi to the cheese sauce and stir until every piece is evenly coated.
13Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
14In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter, stirring until the crumbs are moistened.
15Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
16Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden brown and crispy.
17Let the dish rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 32g💛Saturated Fat: 19g❤️Cholesterol: 100mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a spicier version, add 1/4 teaspoon cayenne pepper to the cheese sauce. You can substitute the Gruyere with extra sharp cheddar or Monterey Jack cheese.

Watch Video Of How Cavatappi Mac and Cheese Works

This cavatappi mac and cheese is a recipe you can count on for any occasion. It stores well in the fridge for up to four days in an airtight container. To reheat, add a splash of milk and warm it in the oven or on the stovetop to bring back the creamy texture.

I often make a double batch and freeze one dish for later. Just assemble without the breadcrumb topping and freeze for up to three months. When you are ready to bake, thaw it overnight and add the topping before baking.

For serving, this mac and cheese pairs well with a simple green salad or roasted vegetables. It is also great alongside grilled chicken or meatloaf for a heartier meal. My family loves it as a main dish with a side of steamed broccoli.

The leftovers make a quick lunch the next day. This recipe is always a good idea for family gatherings because it is comforting, easy to make, and everyone loves it. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Cavatappi Mac and Cheese

Q: What type of pasta should I use for cavatappi mac and cheese?

A: For this recipe, you’ll want to use cavatappi pasta – it’s shaped like little shells and has a great texture that holds onto the cheese sauce perfectly. You can also use other types of pasta if you don’t have cavatappi on hand, but keep in mind that they might not hold as much sauce.

Q: Can I use different types of cheese in this recipe?

A: Absolutely! While cheddar and parmesan are my go-to cheeses for mac and cheese, you can also experiment with other types like mozzarella, provolone, or even feta if you want a tangier flavor.

Q: How do I prevent the cheese sauce from getting too thick?

A: To avoid a gloopy sauce, make sure to use enough milk or cream to thin out the cheese mixture – about 1/2 cup should do the trick.

Q: Can I make this recipe ahead of time?

A: Yes! One of the best things about this recipe is that it reheats beautifully – just assemble everything in advance and store it in the fridge until you’re ready to bake.

Q: Is there a way to make this recipe more substantial?

A: Sure thing! Add some cooked bacon or ham for extra protein, or toss in some steamed veggies like broccoli or carrots for added nutrition.

Q: How do I store leftovers from this recipe?

A: Store leftover mac and cheese in an airtight container in the fridge for up to three days – just reheat in the oven until hot and bubbly.

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