Cavatappi pasta with cheese is a creamy, comforting baked pasta dish that combines the delightful spiral shape of cavatappi with a rich, cheesy sauce. It’s a versatile and satisfying meal that works as a weeknight dinner or a crowd-pleasing side dish. The corkscrew shape of cavatappi is perfect for holding onto the velvety cheese sauce, ensuring every bite is flavorful and delicious.
Ingredients
- 1 lb (450 g) cavatappi pasta
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (710 ml) whole milk, warmed
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup (60 g) panko breadcrumbs (optional, for topping)
- 2 tbsp (28 g) melted butter (if using breadcrumbs)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente (usually 8-10 minutes). Drain and set aside.
- In a large saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is bubbly and lightly golden.
- Gradually whisk in the warm milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat. Stir in the cheddar, Gruyère, and Parmesan cheeses until fully melted and smooth. Season with salt, pepper, and nutmeg (if using).
- Add the cooked cavatappi to the cheese sauce and stir until the pasta is evenly coated.
- Pour the mixture into the prepared baking dish. If using breadcrumbs, mix the panko with the 2 tablespoons of melted butter and sprinkle evenly over the top.
- Bake for 20-25 minutes, until the top is golden and the sauce is bubbly. If you didn’t use breadcrumbs, you can broil for the last 2-3 minutes to brown the top, watching carefully to prevent burning.
- Let the dish rest for 5 minutes before serving.
Tips
- Shred your own cheese: Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy. Shredding from a block gives a smoother, creamier result.
- Warm the milk: Adding cold milk to the roux can cause lumps. Warming it first ensures a silky sauce.
- Don’t overcook the pasta: Cook the cavatappi to al dente, as it will continue to cook slightly in the oven. Overcooked pasta becomes mushy.
- Make it ahead: You can assemble the dish up to a day in advance. Cover and refrigerate, then bake as directed, adding 10-15 minutes to the baking time.
Serving Suggestions
This cavatappi with cheese is a hearty main course on its own, but it also pairs beautifully with a crisp green salad dressed with vinaigrette or steamed broccoli. For a protein boost, serve it alongside grilled chicken, meatballs, or roasted salmon. It’s also a fantastic side dish for holiday dinners or backyard barbecues.
Variations
- Add protein: Stir in cooked bacon, diced ham, or shredded rotisserie chicken before baking.
- Spice it up: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the cheese sauce.
- Veggie boost: Mix in sautéed mushrooms, spinach, or roasted cherry tomatoes.
- Different cheeses: Swap the Gruyère for smoked gouda, fontina, or Monterey Jack for a different flavor profile.
- Crunchy topping: Instead of breadcrumbs, top with crushed potato chips or buttery crackers.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave and heat in 30-second intervals until hot. For a crispier top, reheat in a 350°F (175°C) oven for 15-20 minutes. You can also freeze the baked dish for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different pasta shape? Yes, any short pasta like penne, rigatoni, or fusilli will work well. The corkscrew shape of cavatappi is ideal for trapping the sauce, but other shapes will still be delicious.
What if I don’t have Gruyère? You can substitute with Swiss cheese, mozzarella, or even more cheddar. The flavor will be slightly different but still tasty.
Can I make this gluten-free? Yes, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend (one that includes xanthan gum for best results). Ensure your breadcrumbs are also gluten-free.
Why is my cheese sauce grainy? This usually happens when the cheese is added too quickly or at too high a temperature. Remove the pan from the heat before adding the cheese and stir gently until just melted. Also, avoid using pre-shredded cheese.
Can I prepare this ahead of time? Absolutely! Assemble the dish, cover it, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the baking time.
How do I know when it’s done? The dish is done when the sauce is bubbling around the edges and the top is golden brown. If using a thermometer, the internal temperature should reach 165°F (74°C) for food safety.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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