Description
A warm, creamy bowl of mac and cheese made with tender cavatappi shells and a velvety cheese sauce.
Ingredients
Scale
- 1 pound cavatappi shells
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (2% preferred)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook the cavatappi noodles in boiling water until al dente, according to package directions. Drain and set aside.
- Melt the butter in a medium pot over medium heat. Whisk in the flour, salt, and pepper to form a roux.
- Add the milk and heavy cream slowly, whisking continuously until well-combined. Bring to a gentle bubble as it thickens slightly.
- Lower the heat and add the shredded cheeses. Stir until melted and the sauce is smooth.
- Fold in the cooked pasta, tossing to coat each shell in the cheese sauce. Add 1-2 tablespoons of milk if the mixture is too thick.
- Let the macaroni and cheese sit for about 5 minutes to thicken further before serving.
Notes
For a smoother sauce, whisk the flour properly to avoid any lumps. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 4g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg