This creamy and cheesy Cavatappi Pasta is a grown-up version of mac and cheese. Also called corkscrew pasta, cavatappi noodles are delicious on its own or served as a side at your next family dinner. I used a homemade cheese sauce to take this recipe over the top!
The spiral shape of cavatappi pasta makes it the ideal noodle for this creamy pasta bake! The thick, cheesy sauce clings to the ridged corkscrew noodles, so every bite is filled with hearty flavor.
This is one of my favorite quick and easy meals along with BLT Pasta Salad, Beef Stir Fry and Lasagna Rollups.
Table of Contents
What is Cavatappi?
Cavatappi is a variety of macaroni that’s distinguished by its unique spiral shape. This pasta is short, thin and ridged. It goes well with sauces such as white cheese sauce that’s thick and creamy. Therefore it’s also a great choice for making baked macaroni and cheese.
Fun fact: Cavatappi is the Italian word for corkscrew!
Ingredients & Substitutes
- Cavatappi Pasta: This tubular, spiral-shaped pasta is native to southern Italy. You can use Cavatappi in hot, baked dishes as well as cold pasta salads. Your favorite sauce is sure to go well with this versatile noodle.
- Olive Oil: It will help to prevent your cooked cavatappi from sticking. We like using extra-virgin olive oil because it’s one of the healthiest fats you can find.
- Unsalted Butter: Choose unsalted butter for this recipe so you don’t run the risk of having a salty end product. Remember, cheese tends to be fairly salty and you’ll also be adding salt to your cheese sauce.
- All-purpose Flour: You probably already have this versatile ingredient in your pantry. It’s a must for creating a thick, creamy sauce.
- Milk: Use your preferred milk for this recipe. You can even use plant-based milk – just ensure that the milk is plain and without any additional flavoring.
- Heavy Cream: You don’t want to skip this key ingredient. Heavy cream brings your sauce together in that gooey consistency we all know and love. Heavy cream and heavy whipping cream are essentially the same thing.
- Salt & Pepper: We’re using simple seasonings in this recipe, so that the flavor of the cheese will be front and center.
- Cheese: We recommend using classic cheddar cheese for this creamy baked cavatappi recipe. You can buy pre-shredded cheese, but it’s well worth the effort to shred it yourself.
How to Make Creamy Cavatappi Pasta
Step 1: Cook the Pasta
- Bring a large pot of water to a boil. Sprinkle some salt, and then add cavatappi pasta. Cook until al dente.
- Drain the pasta and drizzle with olive oil to keep it from sticking.
Step 2: Make the Cheese Sauce (Roux)
- Melt butter in a saucepan or skillet over medium heat.
- Add flour, salt, and pepper. Whisk and cook for 2 minutes.
- Pour in the milk and heavy cream, stirring constantly. Lower the heat to medium-low and cook for a few minutes until the mixture is barely thickened.
- Remove from heat and add 1 cup shredded cheese. Stir until melted.
Step 3: Assemble and Bake
- Mix the cooked cavatappi noodles with cheese sauce and toss to coat.
- Pour half of the pasta into the baking dish. Sprinkle 1/2 cup cheddar cheese over the top.
- Add the remaining mixture and sprinkle with the remaining cheese.
- Bake for 15-20 minutes or until the cheese has melted. Serve and enjoy!
Tips for the Best Cavatappi Pasta and Cheese
- It’s best to use the block cheese and shred it by yourself. Avoid pre-shredded cheese as it won’t melt properly.
- Cook your cavatappi to slightly less than al dente (1 minute less than the package directs).
- When making the roux, make sure the milk is cold before adding to the butter and flour mixture. This will prevent the flour from clumping.
- Cook the rous until you see bubbles on the surface. Then continue cooking for 2 more minutes before removing from the head and adding the cheese.
Other Ways to Use Cavatappi Noodles
- Pesto Cavatappi: It’s a delicious Italian-inspired meal made with springy Cavatappi pasta, classic pesto sauce and freshly grated parmesan. Stir in mushrooms and diced tomatoes for an even heartier meal.
- Cavatappi Pasta Salad: You can mix the cooked cavatappi with veggies and deli meats, then drizzle with Italian dressing for a healthy cavatappi pasta salad.
- Cavatappi Pasta and Chicken: Cavatappi and chicken make for an irresistible pairing that’s sure to please! Mix the cooked cavatappi with chunks of grilled chicken and sun-dried tomatoes for a complete meal.
- Tex-Mex Cavatappi Pasta and Shrimp: Italy meets the Southwest with this unique combination! Tex-Mex Cavatappi pasta is made with chunky salsa, zesty lime and cilantro and succulent jumbo shrimp.
Cavatappi vs Cellentani
Cavatappi is sometimes referred to as Cellentani, so if you’re seeing the latter, go ahead and pick it up for this recipe.
Can I Make it Ahead of Time?
This baked cavatappi recipe is ideal for meal planning because it can be made ahead of time and stores well in the fridge. Simply reheat in the microwave to enjoy whenever you’re ready!
Storing Cavatappi Mac and Cheese
Your baked cavatappi can be stored in an airtight container in the fridge for 3-5 days. Why not make it on the weekend and reheat for your weeknight dinners? To maximize the shelf life of this dish, you can freeze it in airtight containers or freezer bags.
If You Like This Recipe Try These Out
If you tried this recipe, let me know how your Cavatappi Pasta turns out in the comments below!
Creamy Cavatappi Pasta Recipe
Ingredients
For the Pasta
- 1/2 lb uncooked cavatappi pasta
- 2 teaspoons olive oil
For the Cheese Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup milk any kind
- 3/4 cup heavy cream
- 1/4 teaspoon salt (plus more for adding to the water and cook the pasta)
- 1/8 teaspoon black pepper
- 2 ½ cups shredded cheddar cheese (divided)
- optional chopped parsley for serving
Instructions
- Preheat oven to 325 °F. Grease a square baking dish and set aside.
Cook the Pasta
- Bring a large pot of water to a boil. When boiling, sprinkle some salt, and then add dried cavatappi pasta. Cook until al dente (About 1 minute less than the package directs).
- Drain the pasta and drizzle with olive oil to keep it from sticking. Set aside to cool while preparing cheese sauce.
Make the Cheese Sauce
- Melt butter in a saucepan over medium heat. Add flour, salt, and pepper. Whisk and cook for 2 minutes.
- Gradually pour in the milk and heavy cream, stirring constantly. Lower the heat to medium-low and cook for a few minutes until you see bubbles on the surface. Then continue cooking for 2 more minutes until the mixture is barely thickened.
- Remove from heat and add 1 cup shredded cheese. Stir until melted.
Assemble and Bake
- Add the cooked cavatappi noodles and toss to coat.
- Pour half of the mixture into the baking dish. Sprinkle 1/2 cup cheddar cheese over the top.
- Add the remaining mixture and sprinkle with the remaining cheese.
- Bake for 15-20 minutes or until the cheese has melted.
- Sprinkle the optional chopped parsley, and serve hot with your favorite veggie or salad.
Notes
- Use the high-quality block cheese and shred it by yourself. Avoid pre-shredded cheese as it won’t melt properly.
- When making the roux, make sure the milk is cold before adding to the butter and flour mixture. This will prevent the flour from clumping.
Nutrition
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