Description
Creamy Cavatappi is a comforting American main course pasta dish featuring perfectly cooked cavatappi pasta enveloped in a rich, cheesy sauce made from sharp cheddar and Parmesan. This stovetop recipe blends butter, garlic, milk, and cream to create a velvety base that’s seasoned simply with salt and pepper. It’s an easy-to-make, hearty dish perfect for family dinners, with optional variations to add more flavors like bacon or mushrooms.
Ingredients
Scale
Main Ingredients
- 12 oz cavatappi pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Make Roux: In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the all-purpose flour and cook for 1 minute, whisking constantly to prevent lumps.
- Add Dairy: Gradually whisk in the whole milk and heavy cream. Continue cooking while whisking until the sauce thickens slightly, about 4 to 5 minutes.
- Melt Cheese: Reduce the heat to low and stir in the shredded sharp cheddar and grated Parmesan cheese until fully melted and smooth.
- Season Sauce: Add salt and black pepper to taste, mixing well to combine.
- Combine Pasta and Sauce: Return the cooked cavatappi pasta to the pot. Stir thoroughly to coat all the pasta evenly with the creamy cheese sauce.
- Serve: Serve the creamy cavatappi warm, garnished with chopped parsley if desired.
Notes
- For added flavor, mix in cooked bacon bits, sautéed mushrooms, or spinach.
- You can substitute or blend cheeses such as Gruyère or fontina for a gourmet twist.
- Ensure to whisk constantly when adding flour and milk to avoid lumps in the sauce.
- Using whole milk and heavy cream provides the richest and creamiest texture.
