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cavatappi mac and cheese in a bowl.
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5 from 1 vote

Cavatappi Mac and Cheese

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This cavatappi mac and cheese recipe uses the broiler for a heavenly, gooey homemade mac and cheese with a crispy browned top. You'll never make macaroni and cheese any other way ever again.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 387kcal

Equipment

  • Food processor for grating cheese optional

Ingredients

  • 8 ounces sharp cheddar or other cheddar cheese give or take to total one pound or 16 ounces of cheese
  • 5 ounces gruyere or other Swiss cheese give or take
  • 3 ounces Parmesan give or take
  • 4 tablespoons butter
  • ¼ cup all purpose flour
  • 1 cup milk
  • 1 cup cream
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt plus more to taste and more for the pasta water
  • teaspoon black pepper plus more to taste
  • 1 pound cavatappi or other short pasta like penne or macaroni

Instructions

  • Start the water for the pasta and turn the oven to broil. Eventually, when the pot comes to a boil, add salt, let it come to boil again, and cook the pasta to al dente.
    1 pound cavatappi
  • Meanwhile, cut up the cheese into cubes and blitz in the food processor.
    8 ounces sharp cheddar or other cheddar cheese, 3 ounces Parmesan, 5 ounces gruyere or other Swiss cheese
  • Make the cheese sauce. In a medium size saucepan, melt the butter over medium-low heat, then add the flour, whisking constantly to make a roux.
    4 tablespoons butter, ¼ cup all purpose flour
  • Slowly pour in the milk and cream, whisking constantly, until the sauce is thickened until it coats the back of a spoon.
    1 cup milk, 1 cup cream
  • Add in about two thirds of the cheese, reserving enough to top your pan. Then add the paprika, salt and pepper. Taste and then adjust the salt and pepper as needed.
    ½ teaspoon smoked paprika, ¼ teaspoon salt, ⅙ teaspoon black pepper
  • When the pasta has finished cooking, drain the pasta and return it to the pasta pot. Add the cheese sauce to the pasta and then mix them together in the pasta pot.
  • Pour the mixture into a 9 inch by 13 inch glass pyrex or other baking pan or casserole dish. Top with remaining cheese and slide the pan under the broiler until browned to desired brownness, about 5 to 10 minutes, watching it carefully so it does not burn.

Notes

The best combination of cheeses to use in this cavatappi mac and cheese are the ones you love most. Be sure to pick at least one that melts well. Check out the main post for some suggestions.
You can sub in any short, sturdy pasta shape for the cavatappi. Try out cascatelli or make this as a traditional macaroni and cheese.
Make a healthier mac and cheese by adding a handful of greens or canned pumpkin or omitting the cream and using only milk.

Nutrition

Calories: 387kcal | Carbohydrates: 33g | Protein: 17g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 343mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 1mg