Comfort Cavatappi Mac and Cheese

Finding a mac and cheese recipe that actually satisfies the whole family can be trickier than it sounds. After all, the kids want something creamy and cheesy, while you’re hoping for a dish that feels a little more grown-up than the boxed stuff, and everyone’s tired of the same old elbow noodles that seem to show up at every potluck.

Luckily, this cavatappi mac and cheese hits all the right notes: it’s got that rich, gooey cheese sauce everyone craves, the corkscrew pasta holds onto every bit of cheesy goodness, and it’s fancy enough for company but simple enough for a Tuesday night dinner.

What Kind of Cheese Should I Use?

The cheese blend is what makes this mac and cheese so creamy and flavorful, so choosing the right types matters. Sharp cheddar is your main player here – it gives that classic mac and cheese taste we all love, and the sharper the better for more flavor punch. Gruyere adds a nutty, sophisticated flavor that takes this dish up a notch from regular mac and cheese, while mozzarella brings the stretchy, gooey texture that makes every bite satisfying. When buying your cheese, always go for blocks and shred them yourself rather than using pre-shredded – it melts much better and creates a smoother sauce since pre-shredded cheese has anti-caking agents that can make your sauce grainy.

Options for Substitutions

This mac and cheese recipe is pretty forgiving when it comes to swaps and substitutions:

• Cavatappi pasta: Any short pasta with ridges or curves works great here – try penne, shells, rotini, or even elbow macaroni. The key is choosing a shape that holds onto that creamy cheese sauce.
• Gruyere cheese: If Gruyere is too pricey or hard to find, Swiss cheese makes a good substitute. You could also use more sharp cheddar or try white cheddar for a similar flavor profile.
• Chicken broth: Vegetable broth works just as well if you want to keep it vegetarian, or you can use additional milk instead – just thin it out with a splash of water if needed.
• Whole milk: You can use 2% milk, but the sauce might be slightly less rich. Heavy cream will make it extra creamy, but use half cream and half milk so it doesn’t get too thick.
• Panko breadcrumbs: Regular breadcrumbs work fine, or you can make your own by crushing up crackers or even crushed cornflakes for extra crunch.
• Ground mustard: Dijon mustard works too – just use about 1 teaspoon instead of the powder. It adds that same tangy kick that makes the cheese flavors pop.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mac and cheese is adding cold milk to your roux, which can cause the sauce to seize up and become lumpy – always warm your milk and chicken broth beforehand and add them gradually while whisking constantly. Another common error is overcooking the pasta since it will continue cooking in the oven, so undercook it by about 2 minutes from the package directions to prevent mushy noodles. Don’t add all your cheese at once or over high heat, as this can cause the sauce to break and become grainy – remove the pan from heat and add the cheese in small handfuls, stirring until smooth before adding more. Finally, resist the urge to skip the resting period after baking, as letting the casserole sit for 10-15 minutes allows the sauce to thicken properly and makes serving much cleaner.

What to Serve With Mac and Cheese?

Mac and cheese is pretty much perfect on its own, but I love pairing it with something fresh and crisp to balance out all that creamy goodness. A simple green salad with a tangy vinaigrette cuts through the richness beautifully, or you could go with some roasted broccoli or green beans on the side. If you’re feeding a crowd, pulled pork or barbecue chicken makes this into a serious comfort food feast. For a lighter touch, try serving it alongside some sliced tomatoes with a sprinkle of salt and pepper – the acidity really complements those rich, cheesy flavors.

Storage Instructions

Refrigerate: This mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The cheese sauce might look a little thick when cold, but don’t worry – it comes back to life when you reheat it! I actually think it tastes even better the next day after all those flavors have had time to meld together.

Freeze: You can definitely freeze this cavatappi mac and cheese for up to 3 months. I like to portion it into individual servings in freezer-safe containers, which makes it super convenient for quick weeknight dinners. Just make sure it’s completely cooled before freezing to maintain the best texture.

Warm Up: To bring your mac and cheese back to its creamy glory, reheat it in the oven at 350°F covered with foil until heated through, about 20-25 minutes. You can also use the microwave on medium power, stirring every minute or so. Add a splash of milk if it seems too thick – this helps bring back that smooth, creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 115-130 g
• Fat: 135-150 g
• Carbohydrates: 340-370 g

Ingredients

For the pasta:

• 1 lb cavatappi noodles

For the cheese sauce:

• 1/4 cup unsalted butter
• 6 tbsp plain flour
• 3 to 4 garlic cloves, minced
• 3 1/2 cups whole milk, warmed
• 1 cup low sodium or unsalted chicken broth, warmed
• 2 1/2 cups shredded sharp cheddar (about 10 oz)
• 1 cup shredded gruyere (3-4 oz)
• 3/4 cup shredded mozzarella cheese
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• Small pinch ground nutmeg
• Salt and pepper, to taste

For the topping:

• 2 tbsp unsalted butter, melted
• 1/2 cup panko bread crumbs
• 2 tbsp grated parmesan cheese

Step 1: Preheat Oven and Prepare Baking Dish

Preheat your oven to 350°F (175°C).

Grease a 9×13 inch casserole or baking dish to prevent the macaroni and cheese from sticking.

Step 2: Par-Cook the Cavatappi Noodles

• 1 lb cavatappi noodles
• salt (to taste, for boiling water)

Bring a large pot of heavily salted water to a boil.

Add the cavatappi noodles and cook for about 4-5 minutes, or until they are about half-cooked (very al dente).

Drain the pasta and set it aside.

Par-cooking ensures the noodles absorb the cheese sauce and stay perfectly al dente in the oven.

Step 3: Make the Cheese Sauce

• 1/4 cup unsalted butter
• 3 to 4 garlic cloves, minced
• 6 tbsp plain flour
• 3 1/2 cups whole milk, warmed
• 1 cup low sodium or unsalted chicken broth, warmed
• salt and pepper, to taste

While the noodles are cooking, melt 1/4 cup unsalted butter in a large skillet over medium heat until lightly foamy.

Add the minced garlic and stir for about 30 seconds until fragrant.

Whisk in the flour and continue to cook, stirring constantly, for 1-2 minutes to eliminate the raw taste of the flour.

Gradually pour in the warmed whole milk, whisking steadily until smooth.

Repeat this process with the warmed chicken broth.

Add 1/2 teaspoon each of salt and pepper (or to taste).

Let the sauce simmer over medium-high heat for 8-12 minutes, stirring often, until thickened enough to coat the back of a spoon.

Step 4: Incorporate the Cheeses and Spices

• 2 1/2 cups shredded sharp cheddar
• 1 cup shredded Gruyere
• 3/4 cup shredded mozzarella cheese
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• small pinch ground nutmeg
• par-cooked cavatappi noodles (from Step 2)

Turn off the heat.

Add the shredded cheddar, Gruyere, and mozzarella cheeses to the sauce, along with the paprika, dry mustard, and a small pinch of ground nutmeg.

Stir until all the cheese has melted and the sauce is smooth.

Add the par-cooked cavatappi noodles from Step 2 to the cheese sauce, stirring well to coat the noodles evenly.

Taste and adjust seasoning as desired.

I like to add a touch more salt at this stage to ensure every bite is flavorful.

Transfer the cheesy pasta mixture to the prepared casserole dish.

Step 5: Prepare the Buttery Breadcrumb Topping

• 2 tbsp unsalted butter, melted
• 1/2 cup panko bread crumbs
• 2 tbsp grated Parmesan cheese

In a small bowl, combine the melted unsalted butter, Panko breadcrumbs, and grated Parmesan cheese.

Stir until the breadcrumbs are evenly coated with butter.

This mixture will add a delightful crunch to your macaroni and cheese.

Step 6: Bake and Broil the Macaroni and Cheese

• macaroni and cheese mixture (from Step 4)
• breadcrumb topping (from Step 5)

Sprinkle the prepared breadcrumb mixture evenly over the macaroni and cheese in the casserole dish.

Bake in the preheated oven for 15-20 minutes, or until the mixture is bubbly and the topping is golden.

For an extra crispy finish, broil the dish for an additional 3-5 minutes, but be sure to watch closely so the top doesn’t burn.

Let cool slightly before serving.

For a more decadent touch, I sometimes drizzle a little melted butter over the top just after broiling.

Comfort Cavatappi Mac and Cheese

Delicious Comfort Cavatappi Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 3350 kcal

Ingredients

  

For the pasta:

• 1 lb cavatappi noodles

For the cheese sauce:

• 1/4 cup unsalted butter
• 6 tbsp plain flour
• 3 to 4 garlic cloves, minced
• 3 1/2 cups whole milk, warmed
• 1 cup low sodium or unsalted chicken broth, warmed
• 2 1/2 cups shredded sharp cheddar (about 10 oz)
• 1 cup shredded Gruyere (3-4 oz)
• 3/4 cup shredded mozzarella cheese
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• small pinch ground nutmeg
• salt and pepper, to taste

For the topping:

• 2 tbsp unsalted butter, melted
• 1/2 cup panko bread crumbs
• 2 tbsp grated Parmesan cheese

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole or baking dish to prevent the macaroni and cheese from sticking.
• Bring a large pot of heavily salted water to a boil. Add the cavatappi noodles and cook for about 4-5 minutes, or until they are about half-cooked (very al dente). Drain the pasta and set it aside. Par-cooking ensures the noodles absorb the cheese sauce and stay perfectly al dente in the oven.
• While the noodles are cooking, melt 1/4 cup unsalted butter in a large skillet over medium heat until lightly foamy. Add the minced garlic and stir for about 30 seconds until fragrant. Whisk in the flour and continue to cook, stirring constantly, for 1-2 minutes to eliminate the raw taste of the flour. Gradually pour in the warmed whole milk, whisking steadily until smooth. Repeat this process with the warmed chicken broth. Add 1/2 teaspoon each of salt and pepper (or to taste). Let the sauce simmer over medium-high heat for 8-12 minutes, stirring often, until thickened enough to coat the back of a spoon.
• Turn off the heat. Add the shredded cheddar, Gruyere, and mozzarella cheeses to the sauce, along with the paprika, dry mustard, and a small pinch of ground nutmeg. Stir until all the cheese has melted and the sauce is smooth. Add the par-cooked cavatappi noodles from Step 2 to the cheese sauce, stirring well to coat the noodles evenly. Taste and adjust seasoning as desired. I like to add a touch more salt at this stage to ensure every bite is flavorful. Transfer the cheesy pasta mixture to the prepared casserole dish.
• In a small bowl, combine the melted unsalted butter, Panko breadcrumbs, and grated Parmesan cheese. Stir until the breadcrumbs are evenly coated with butter. This mixture will add a delightful crunch to your macaroni and cheese.
• Sprinkle the prepared breadcrumb mixture evenly over the macaroni and cheese in the casserole dish. Bake in the preheated oven for 15-20 minutes, or until the mixture is bubbly and the topping is golden. For an extra crispy finish, broil the dish for an additional 3-5 minutes, but be sure to watch closely so the top doesn't burn. Let cool slightly before serving. For a more decadent touch, I sometimes drizzle a little melted butter over the top just after broiling.