cavatappi mac and cheese recipe

Written BySheba G Updated On
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The Best cavatappi mac and cheese recipe

Cavatappi is the pasta I reach for when I want mac and cheese that holds onto its sauce. The corkscrew shape and the ridges give the cheese something to grab, so every bite tastes like the best part of the dish instead of plain pasta. I switched to it a few years ago when my store was out of elbows, and I have not gone back since.

My kids ask for this by name now. My youngest pulls the curls apart with her fingers and my oldest goes back for a second scoop before I have even sat down. It works on a Tuesday when I have 40 minutes and it works for a cookout or a holiday table when I need a dish that feeds a crowd. I usually double the batch and bake it in two pans so there is a spare in the freezer.

The ingredient list is short and mostly things I already keep on hand: pasta, butter, flour, milk, and a mix of sharp cheddar with something that melts well. Milk and cheese bring protein and calcium, and the pasta makes it filling enough to serve as the main dish with a vegetable on the side. I am not going to call mac and cheese a health food, but this one does more for you than the boxed version and my family likes it better.

Creamy Cavatappi Mac and Cheese

4.7 from 1725 votes

Corkscrew cavatappi catches every bit of a silky cheddar-and-Gruyère sauce, then bakes under a crisp panko topping until the edges bubble. It is a stovetop-to-oven mac and cheese that holds up on a weeknight and disappears at a potluck.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Pasta

1 pound cavatappi pasta
1 tbsp kosher salt, for the water

For the Cheese Sauce

4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream, warmed
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup finely grated Parmesan cheese

For the Topping

3 tbsp unsalted butter, melted
1 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tbsp chopped fresh parsley, optional

👨‍🍳Directions

1Preheat the oven to 375°F and set a rack in the middle. Bring a large pot of water to a rolling boil, add the kosher salt, and cook the cavatappi for 1 minute less than the package directions, until just shy of al dente. Drain well and set aside.
2Melt 4 tablespoons of the butter in a large saucepan or Dutch oven over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes, until the mixture smells nutty and turns pale golden.
3Pour the warm milk into the pan in a slow, steady stream, whisking constantly so no lumps form. Whisk in the cream, Dijon mustard, smoked paprika, garlic powder, and black pepper.
4Cook the sauce for 5 to 7 minutes, whisking often, until it thickens enough to coat the back of a spoon and a whisk leaves a brief trail across the bottom of the pan. Reduce the heat to low.
5Add the cheddar and Gruyère a handful at a time, stirring until each addition melts completely before adding the next. Stir in the Parmesan, then taste and add salt as needed. Keep the heat low so the cheese does not seize.
6Fold the drained pasta into the sauce until every piece is coated. Pour the mixture into a buttered 9×13-inch baking dish and spread it into an even layer.
7In a small bowl, toss the panko with the melted butter and Parmesan until evenly moistened. Scatter the crumbs over the pasta in a thin, even layer.
8Bake for 20 to 25 minutes, until the sauce bubbles at the edges and the topping is deep golden brown. If the crumbs brown faster than the center bubbles, tent the dish loosely with foil.
9Let the dish rest for 10 minutes so the sauce sets. Sprinkle with parsley if using, then serve.

🔧Equipment

Large pot
Colander
Whisk
Large saucepan or Dutch oven
Box grater
9×13-inch baking dish
Measuring cups and spoons
Small mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 34g💛Saturated Fat: 19g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 26g

📝Notes

Grate the cheese fresh from a block rather than buying pre-shredded, which is coated with starch that keeps the sauce from turning silky. Warm the milk and cream before adding them so the roux stays smooth. Add cheese only over low heat and never let the sauce boil once the cheese goes in, or it can turn grainy. Assemble the dish up to a day ahead, cover, and refrigerate; add 10 to 15 minutes to the bake time and tent with foil for the first half. Leftovers reheat best with a splash of milk stirred in over low heat or in a covered dish in a 325°F oven. Nutrition values vary widely with the specific cheeses, milk, and pasta used, so calculate them against the brands you buy if you track macros.

Watch Video Of How Creamy Cavatappi Mac and Cheese Works

Cavatappi mac and cheese is my go to whenever I need something that pleases a crowd without a lot of fuss, and it works just as well for a Tuesday dinner as it does for a holiday table. The pasta holds the sauce in every curve, so it stays creamy instead of drying out, which means I can make it ahead and still serve something that tastes fresh. If you bring this to a family gathering, expect to hand out the recipe before you leave.

❓ Frequently Asked Questions About Creamy Cavatappi Mac and Cheese

1. What is cavatappi, and why use it for mac and cheese?

Cavatappi is a short, tubular pasta shaped like a corkscrew, with ridges running along its length. Those grooves and hollow centers catch melted cheese far better than smooth elbows, so every bite comes up saucy. It also holds its shape well through baking, which keeps the dish from turning gluey.

2. Can I substitute a different pasta if I can’t find cavatappi?

Yes. Elbow macaroni, cellentani, fusilli, or penne all work in the same amount by weight. Use a short, ridged shape so the sauce has something to cling to, and check the package time since cooking times vary between shapes. Avoid long pasta like spaghetti, which won’t distribute evenly through the cheese sauce.

3. How do I keep the cheese sauce from turning grainy?

Keep the heat low once the cheese goes in, and stir until it just melts. High heat causes the proteins in cheese to tighten and separate, which is what makes a sauce look broken or feel sandy. Shred the cheese yourself rather than buying pre-shredded, since the anti-caking coating can interfere with a smooth melt.

4. Can I make cavatappi mac and cheese ahead of time?

You can assemble it up to a day ahead, cover, and refrigerate before baking. Add about 10 minutes to the covered bake time so the center heats through, then uncover for the final stretch to brown the top. If the sauce looks thick after chilling, stir a splash of milk into the pasta before it goes in the oven.

5. How should I store and reheat the leftovers?

Keep leftovers in a sealed container in the refrigerator for up to four days. Reheat single portions in the microwave with a tablespoon of milk stirred in, or warm a larger batch covered in a low oven. The pasta will soak up sauce as it sits, so the added liquid brings back a creamier texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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