Description
A rich and creamy pasta dish featuring cavatappi tossed in a velvety cheese sauce with garlic, herbs, and a hint of spice—comfort food at its finest.
Ingredients
Units
Scale
- 12 oz (340 g) cavatappi pasta
- 2 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1 Tbsp all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook cavatappi in salted boiling water until al dente according to package directions; drain and set aside.
- In the same pot, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.
- Sprinkle flour over garlic and butter; whisk continuously for about 1 minute to form a roux.
- Slowly whisk in milk and cream until smooth. Continue cooking, stirring, until sauce begins to thicken.
- Reduce heat to low and stir in cheddar, Parmesan, nutmeg, salt, and pepper. Cook until cheeses are fully melted and sauce is velvety.
- Add cooked pasta to sauce, tossing until well coated and evenly heated.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Stir in cooked chicken, bacon, or sautéed mushrooms for added protein and flavor.
- Use a blend of cheeses like Gruyère or fontina for a different depth.
- If sauce thickens too much, loosen with a splash of milk.
- Leftovers reheat well—add a little milk and reheat gently to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg