Cavatappi Mac and Cheese

Ingredients

• 1 pound cavatappi pasta
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack or Gouda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Optional Topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/2 cup shredded cheese

How to Make Cavatappi Mac and Cheese

Step 1: Cook the Pasta — Boil cavatappi in salted water until just al dente. Drain and set aside.

Step 2: Make the Roux — Melt butter in a large pot. Whisk in flour and cook for 1 to 2 minutes.

Step 3: Add Milk and Cream — Slowly whisk in milk and heavy cream. Continue whisking until smooth and slightly thickened.

Step 4: Add Seasoning — Stir in garlic powder, onion powder, paprika, salt, and pepper.

Step 5: Add Cheese — Turn heat to low and stir in cheese gradually until melted and creamy.

Step 6: Combine With Pasta — Add the cooked cavatappi and stir until fully coated.

Step 7: Bake Optional — Transfer to a baking dish, add topping, and bake at 350°F for 15 to 20 minutes until bubbly.

Best Cheese for Mac and Cheese

• Sharp cheddar
• Mild cheddar
• Monterey Jack
• Mozzarella
• Gouda
• Colby Jack
• Gruyere
• Parmesan

Tips for Creamy Mac and Cheese

• Shred cheese yourself for smoother melting.
• Do not overheat the cheese sauce.
• Cook pasta slightly under al dente if baking.
• Use a mix of cheeses for better flavor.
• Add pasta water or milk if the sauce thickens too much.