This creamy, cheesy cavatappi mac and cheese recipe is one I have tested a dozen times to make sure it was perfect to share. I am going to teach you the methods to make the perfect creamy béchamel sauce and how to maximize the flavor in this mac and cheese so you can really wow your guests this holiday season. This mac and cheese recipe can be prepped a day ahead as well to make the busy holiday season a little bit easier.
This mac and cheese recipe is the perfect side dish and the ultimate comfort food. It is my favorite mac and cheese dish around the holidays, but it really is a delicious side dish that can be enjoyed year round. It is not only great , delicious recipe for the holiday season, but also for summer July 4th barbecues or a side dish at Easter.
It is also a great recipe to make for any party or special occasion. This is a go to creamy mac and cheese recipe when it comes to kids parties when a large amount of guests need to be fed. This classic comfort food can also be a great main dish for a weekend or weeknight dinner recipe
This was inspired by my cheesy garlic buttered gnocchi recipe which can also be found on this site, and pairs well with this French Onion Soup Burger recipe.
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Ingredients
The main part of this recipe is the cavatappi pasta. Cavatappi is used because it holds the creamy, cheesy sauce in the coils so well and helps make this a favorite comfort food. Butter and flour is used to make a roux to help thicken the sauce along with smoked paprika, garlic powder, onion powder, salt and pepper to add flavor. The béchamel sauce is made up of evaporated milk, heavy cream, sharp cheddar cheese, colby jack cheese, pepper jack cheese, mozzarella cheese and a little dijon mustard to round out the flavor.
- cavatappi pasta
- butter
- flour
- smoked paprika
- garlic powder
- onion powder
- salt
- black pepper
- sharp cheddar cheese
- colby jack cheese
- pepper jack cheese
- mozzarella cheese
- evaporated milk
- heavy cream
- dijon mustard
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350 degrees. In a pot, boil cavatappi noodles according to the package directions until al dente. Shred all of the cheese and divide evenly into two bowls. In a small bowl, combine garlic powder, onion powder, smoked paprika, salt and pepper and mix.
- Step 2: In a skillet or large saucepan on medium heat, melt butter. Add in half of the seasonings to the butter to bloom the seasonings about 1 minute. Whisk in flour to create a roux. Whisk constantly to make sure the flour does not burn. Cook roux about 2-3 minutes.
- Step 3: Add can of evaporated milk. Whisk until all of the clumps from the roux are mixed in. Cook about 1-2 minutes as sauce begins to thicken. Whisk in dijon mustard.
- Step 4: Whisk in heavy cream. Add in small increments until all of the heavy cream is added. Bring the heat down to low heat. Slowly add one bowl of the shredded cheeses a handful at a time and whisk into sauce. Make sure the cheese that was previously added is melted before adding more cheese. Add the rest of the seasonings and mix in. Fold cooked pasta into the sauce.
5. Step 5: In a large baking dish, add half of the pasta folded into the sauce. Layer half of the second bowl of shredded cheese over the pasta. Add the rest of the pasta and cheese sauce on top of the cheese. Layer the rest of the cheese on top.
6. Step 6: Place macaroni in preheated oven. Bake 20-30 minutes or until top is slightly golden brown and melted and macaroni is bubbly. For an extra crisp on top, broil 2-3 minutes. Remove from oven, serve immediately or save for later.
Hint: it is important to not buy pre-shredded cheese. Pre-shredded cheese bought at the grocery store has a film on it to help preserve it. This film prevents the cheese from melting evenly and will leave your béchamel sauce clumpy instead of creamy.
Substitutions
- Cavatappi Noodles - if gluten free pasta is needed use a gluten free cavatappi. If you are not able to find gluten free cavatappi, try and find a shape of pasta that somewhat resembles the signature coil if possible
- Dijon Mustard - if you do not like dijon mustard this ingredient can be omitted
Variations
- Mac and Cheese Bites - make a béchamel based mac and cheese, form into a mini muffin pan and bake to make a fun little appetizer
- Deluxe - add bacon, because who doesn't love bacon to elevate a dish? You can also add cream cheese to the homemade cheese sauce to add an extra layer of comfort and creaminess
- Kid friendly - this recipe is already totally kid friendly, believe me it has been approved by my toddlers, but you can also choose to use some fun noodle shapes to make it more fun for kids. Elbow pasta might also be a better choice because it may be easier for younger children to eat
See this bacon mac and cheese recipe or this mac and cheese cups recipe on my website!
Equipment
You don't need much for this recipe, just an oven, a large casserole dish and a large skillet will do the trick! Make sure the baking dish you use is large enough to hold all of the macaroni and cheese. I suggest to use at least a 9 x 13 inch casserole dish. A large pot of salted water is also needed to cook the pasta.
I also suggest to use a cheese grater to grate the cheese by hand. Freshly grated cheese will allow it to melt into the cheese sauce much more evenly and will not leave behind specs or clumps of cheese. Sometimes that can happen with pre-shredded cheese bought in a bag because the preservative film covering the cheese prevents it from melting evenly.
How to Store Cavatappi Mac and Cheese
Store leftovers in an airtight container for up to one week. This mac and cheese can also be frozen for up to two months in an airtight freezer safe container.
The mac and cheese leftovers can be reheated in the oven at 350 degrees for about 5-10 minutes depending on how much you are heating up. You can also pop it in the microwave to heat it up much faster.
How to Prep in Advance
This recipe can be prepped a day in advance to make your life easier, especially when making this recipe around the busy holidays. To prepare in advance, prepare this dish up until the point where you bake in the oven. At this point, rather than baking, cover with plastic wrap and place in the fridge for a couple hours up to overnight.
When you are ready to bake, preheat the oven to 350 degrees. Bake 20-30 minutes and serve immediately or save for later.
Top Tip
Do not rush the cooking process of the béchamel sauce. This should be a slow process to assure all of the ingredients are melted evenly and a creamy texture is acquired. If the process is rushed, this can cause the sauce to either become to thin or thick depending on what point in the process is rushed and can also cause your cheese to be grainy or clumpy.
FAQ
Yes, gluten free pasta can be used to make this easy recipe.
When you add the flour to the butter or any fat, you create a roux. When a liquid is added, in this case heavy whipping cream and evaporated milk, the roux acts as a thickening agent to make a thick, creamy, cheesy sauce. If the sauce is too thin, it will run off of the noodle.
When it is thicker, it binds nicely to the noodles to create the perfect mac and cheese duo. Make sure you cook the roux for about 2-3 minutes before adding the heavy whipping cream so that you do not have a raw flour taste standing out above the other awesome flavors in this sauce.
Yes, this recipe can be prepared a day in advance. Just prepare the recipe up until baking and bake the next day before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cavatappi mac and cheese:
📖 Recipe
Creamy Four Cheese Baked Cavatappi Mac and Cheese
Equipment
- 1 Large Casserole Dish
- 1 large skillet
- 1 Cheese Grater
- 2 Medium Bowls
- 1 small bowl
- 1 Whisk
- 1 Rubber Spatula
Ingredients
- 1 lb cavatappi pasta
- 5 tablespoon butter
- 3 tablespoon flour
- 8 oz sharp cheddar cheese
- 8 oz colby jack cheese
- 8 oz pepper jack cheese
- 16 oz mozzarella
- 1 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 oz evaporated milk 1 can
- 2 cups heavy cream
- 1 tablespoon dijon mustard
Instructions
- Preheat oven to 350 degrees. In a pot, boil cavatappi noodles according to the package directions until al dente. Shred all of the cheese and divide evenly into two bowls. In a small bowl, combine garlic powder, onion powder, smoked paprika, salt and pepper and mix.
- In a skillet or large saucepan on medium heat, melt butter. Add in half of the seasonings to the butter to bloom the seasonings about 1 minute. Whisk in flour to create a roux. Whisk constantly to make sure the flour does not burn. Cook roux about 2-3 minutes.
- Add can of evaporated milk. Whisk until all of the clumps from the roux are mixed in. Cook about 1-2 minutes as sauce begins to thicken. Whisk in dijon mustard.
- Whisk in heavy cream. Add in small increments until all of the heavy cream is added. Bring the heat down to low heat. Slowly add one bowl of the shredded cheeses a handful at a time and whisk into sauce. Make sure the cheese that was previously added is melted before adding more cheese. Add the rest of the seasonings and mix in. Fold cooked pasta into the sauce.
- In a large baking dish, add half of the pasta folded into the sauce. Layer half of the second bowl of shredded cheese over the pasta. Add the rest of the pasta and cheese sauce on top of the cheese. Layer the rest of the cheese on top.
- Place macaroni in preheated oven. Bake 20-30 minutes or until top is slightly golden brown and melted and macaroni is bubbly. For an extra crisp on top, broil 2-3 minutes. Remove from oven, serve immediately or save for later.
Notes
- save leftovers in a Tupperware or airtight container in the fridge for up to 1 week.
- when eating leftovers, reheat in the oven for best results. Leftovers can also be reheated in the microwave.
- leftovers can be frozen for up to 2 months.
Nutrition
If you have any questions about how to make this cavatappi macaroni and cheese or need other side dish recipe suggestions, leave a comment below!
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