Cavatappi Mac and Cheese

Name: Cavatappi Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb cavatappi pasta; ¼ cup unsalted butter; ¼ cup all-purpose flour; 3-4 cloves garlic (minced); 3 cups whole milk (warmed); 1 cup unsalted or low sodium chicken broth (warmed); 2½ cups sharp cheddar cheese (shredded; about 9oz); 1 cup Gruyere cheese (shredded; about 3oz); ¾ cup mozzarella cheese (shredded); Salt and pepper (to taste); ½ tsp paprika; ½ tsp ground mustard; Tiny pinch of ground nutmeg; 2 tbsp butter (melted); ½ cup Panko breadcrumbs; 2 tbsp Parmesan cheese (grated)

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This homemade Cavatappi Mac and Cheese is the ultimate comfort food! A rich, ultra creamy, and 3-cheese sauce generously coats spiral-shaped cavatappi pasta for the best baked mac and cheese ever. And why not add in a 4th layer of cheese with a crunchy Parmesan-Panko topping? This is a classic side dish turned up a notch!

A casserole of Cavatappi Mac and Cheese with a black serving spoon.

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🧀 Rich, Decadent, and Super Cheesy
🧂 Ingredients
👩🏻‍🍳 How To Make Cavatappi Mac and Cheese
💭 Top Tips
🥡 Storing & Freezing
📖 Recipe FAQs
🍽 Looking For More Comfort Food?
📋 Recipe

🧀 Rich, Decadent, and Super Cheesy

Holidays, potlucks, and parties never seem complete unless a casserole of mac and cheese is present. It is everybody's favorite comfort food for a reason. Hearty, bouncy pasta covered in an irresistible creamy cheese sauce.. what's not to love?

I'll take macaroni and cheese in all its forms - stovetop, baked, frozen, from a box, etc. But there's something so special about homemade mac and cheese that just warms your heart and soul. It's extra ooey gooey from a sauce made from scratch. And you get to choose what types of cheese to use. Win win.

Change It Up With Cavatappi

I know macaroni always gets the love but I'll let you in on a secret... cavatappi pasta is actually my favorite for a creamy sauce. Think of it as the grown up version of elbow pasta. The tubular, corkscrew shape makes it heartier and bouncier so it's more satisfying with every bite. And if you can find the ones with ridges, it'll catch even more of the cheese sauce.

There's no right or wrong when it comes to this quintessential comfort dish, but this delicious Cavatappi Mac and Cheese follows an old fashioned, tried-and-true method. It starts with a traditional roux, then milk and shredded cheese is added in to create a silky smooth cheese sauce. Punch it up with chicken broth for savoriness, a couple of spices, and a crunchy breadcrumb topping. Finish it up in the oven and then you get your prize: a bubbling casserole of cheesy goodness.

For more must-have holiday dishes, also try my Brown Butter Garlic Mashed Potatoes, Bang Bang Brussels Sprouts, Sausage, Apple, and Cranberry Stuffing, or Vietnamese Shrimp Toast!

Why You'll Love It

Easy: This baked Cavatappi Mac and Cheese involves a few steps, but the recipe is easy to follow! Make sure to have all your ingredients measured out and prepped for a seamless experience.
4 different cheeses: More isn't always better, but in this case it is. We use 4 types of cheese in this Cavatappi Mac and Cheese: cheddar, Gruyere, mozzarella, and Parmesan. All classic but with their own purpose.
Great for a crowd: This baked casserole can be made in advance for holidays or parties. It's also big enough to serve a crowd at potlucks, gatherings, and events. Adults and kids will love it!

🧂 Ingredients

Cavatappi pasta: One of my all time favorite pasta shapes! Cavatappi translates to "corkscrew" in Italian, and its spiral shape is great for catching sauces. I also use it in my Pea, Burrata, and Prosciutto Pasta Salad. Cavatappi is my personal favorite for mac and cheese, especially when I want something a little "fancier" for holidays.
Butter: The start of our roux and helps crisp up the breadcrumb topping. I recommend using unsalted butter for better control of the seasoning.
Flour: For the roux to thicken our cheese sauce.
Milk: I use whole milk for a gooier sauce. You can use half and half in its place for a creamier, thicker sauce.
Chicken broth: For more flavor and savoriness. I cook exclusively with unsalted bone broth. It's rich in collagen, supports digestion, and has anti-inflammatory components.
Cheese: You can use any type of cheese you'd like, but I like to use the following combo:
- Sharp cheddar: A classic must-have and the base of our sauce. Sharp will have the strongest flavor compared to medium or mild cheddar. Since it's a key player, use sharp cheddar so the flavor doesn't get lost.
- Gruyere: A hard cheese that melts wonderfully and is popularly used in fondue. It has a nutty, earthy flavor.
- Mozzarella: Milky, creamy, and mild. Makes the sauce extra creamy.
- Parmesan: For the crunchy topping. Adds a salty umami punch.
Paprika, mustard, and nutmeg: Optional, but I like to add a couple of spices for even more flavor. Paprika won't make it spicy, but adds a subtle smokiness. Mustard adds tang and the tiniest pinch of nutmeg adds a floral up-note.
Panko breadcrumbs: I'm all about texture so a crispy, golden Panko topping is a must when it comes to mac and cheese.

Substitutions & Variations

Of course, any tubular pasta shape would work in this recipe. Elbows (macaroni), shells, penne, fusilli, rotelle, or radiatori would all work. The more nooks and crannies, the better.
Replace whole milk with half and half or heavy cream for a thicker sauce. You can also replace the broth with additional cream.
Use your favorite cheeses! Great melting cheeses include Gouda, fontina, Monterey Jack, American, and even Velveeta. For more tang and cream, try cream cheese.
To bulk up this side dish, add in some protein. Lobster, bacon, cubed chicken, ground beef, or pulled pork would taste delicious.
Sprinkle in finely minced vegetables like jalapeno, broccoli, cauliflower, or zucchini.
Change up your topping. Instead of Panko breadcrumbs, use crushed Cheetos (or even Flaming Hot Cheetos!) or Ritz crackers.
To keep this vegetarian, use vegetable broth or additional milk in place of chicken broth.

👩🏻‍🍳 How To Make Cavatappi Mac and Cheese

⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

STEP ONE: First, preheat the oven to 350ºF and grease a 9x13 casserole dish.

Then bring a large pot of heavily salted water to a boil. Cook the cavatappi noodles for half the indicated time, about 4-5 minutes total. The pasta should still be very al dente and hard in the center. Drain the noodles and set aside.

Cooking garlic in melted butter in a skillet and adding flour.

STEP TWO: While the cavatappi is cooking, start on the sauce. Melt butter in a large skillet over medium heat until lightly frothy. Stir in the garlic until fragrant, about 30 seconds.

STEP THREE: Add the flour and whisk until combined - this is your roux. Whisk continuously for 1 minute to remove the raw flour taste.

Adding milk and broth to the skillet and the back of a spoon coated in bechamel sauce.

STEP FOUR: Next, slowly pour in the warm milk and broth while whisking to prevent lumps. Season with salt and pepper, then continue to simmer for 8-10 minutes until the sauce can coat the back of a spoon (nappe).

Adding cheeses and spices to the bechamel sauce, then the par cooked pasta.

STEP FIVE: Turn off the heat. Add the spices (if using) and the shredded cheese. Stir until cheese is melted and homogenous.

STEP SIX: Add the par-cooked cavatappi and mix thoroughly until evenly coated. The sauce will still look runny but this will ensure the mac and cheese doesn't dry out in the oven. You could stop here for a deliciously creamy stovetop macaroni and cheese if you wanted! Or refrigerate/freeze at this point if making Cavatappi Mac and Cheese in advance.

A bowl of melted butter, Panko, and Parmesan mixed together, plus the casserole of pre-baked macaroni and cheese.

STEP SEVEN: In a small bowl, mix together melted butter, Panko breadcrumbs, and grated Parmesan cheese.

STEP EIGHT: Pour the stovetop mac and cheese into the casserole dish. Spread it out evenly.

STEP NINE: Then sprinkle the breadcrumb topping all over. Bake for 15-20 minutes until bubbly, then broil for 3-5 minutes until the top is golden and crispy. Keep an eye on it while it's broiling to prevent burns! Let cool slightly before serving.

A casserole of baked Cavatappi Mac and Cheese with black serving utensils, a red linen, and plates beside it.

💭 Top Tips

Season every step. Heavily salt the pasta water and add a pinch of salt at every step for the sauce: with the roux, liquids, and cheese. This will ensure a flavorful Cavatappi Mac and Cheese.
Only par-boil the cavatappi pasta. Since it's also going to be baked in the oven, the pasta will continue cooking. To prevent a mushy mac and cheese, boil the pasta for just 4-5 minutes. It should still be very crunchy and al dente.
Use warm liquids. Whenever you add milk to a roux to make a bechamel sauce, make sure it's at least room temperature, or even hot, to prevent lumps. I will usually measure out my milk and broth, and then zap it in the microwave for about 30 seconds.
If possible, shred the cheese yourself. Pre-shredded bags have anti-caking starches that will affect the texture of the sauce. Besides the mozzarella cheese, I'll buy blocks of cheddar, Gruyere, and Parmesan and shred or grate it at home. It's more affordable and melts better. It's super simple with a box grater.

🥡 Storing & Freezing

Storing: Let leftover Cavatappi Mac and Cheese cool completely. Then store in an air-tight container in the refrigerator for up to 4 days.

Freezing: I recommend freezing mac and cheese without the breadcrumb topping. After mixing in the pasta and cheese on the stovetop, let it cool completely. Divide individual portions into freezer-safe air-tight containers or zip-top bags and freeze for up to 3 months. You can thaw the mac and cheese overnight in the fridge or reheat it straight from frozen.

Reheating: Warm up the Cavatappi Mac and Cheese in the microwave in 1-minute intervals or on the stovetop over medium heat, stirring often. Add a splash of milk, water, or broth if it looks dry. If frozen, increase the time.
If reheating a large portion, you could also bake it. Preheat the oven to 325ºF and bake uncovered for 15-20 minutes until warm. Increase temp to 350ºF if straight from frozen.

Make Ahead: Cavatappi Mac and Cheese casserole can be made 1-2 days in advance, but the pasta will be softer and the sauce less creamy. For best results, make this recipe fresh.

To make in advance, follow the recipe but do not bake it yet. Pour the stovetop macaroni and cheese into the greased baking dish and let it cool to room temperature. Cover tightly with foil and store in the refrigerator. You can also mix together the breadcrumb topping in advance and store it separately in the refrigerator.

The day-of, let the casserole sit on the countertop while the oven is preheating to 350ºF. Sprinkle with breadcrumbs and then bake for 15-20 minutes, finished by a broil.

Two plates of Cavatappi Mac and Cheese with forks beside it.

📖 Recipe FAQs

What can I add to macaroni and cheese to make it better?

It's completely up to you and your favorite ingredients! First, the cheese will make a big difference. Add a combination of your favorite cheeses to play with the flavor. Next, add spices like paprika, garlic or onion powder, ranch seasoning, Italian blend, etc. And then finally, mix in some meat or vegetables. Bacon, sausage, green chiles, Buffalo sauce, or truffle oil are delicious!

How do you keep mac and cheese creamy?

Since this Cavatappi Mac and Cheese is going in the oven, keep the sauce extra soft and runny while it's still on the stovetop. Do not over-reduce it and use whole milk for a good combination of creamy yet runny. Also use great melting cheeses like Cheddar, Gruyere, mozzarella, fontina, or Monterey Jack.

Why is my homemade mac and cheese gritty?

Your sauce may feel gritty or lumpy if the liquids weren't fully incorporated into the roux (butter and flour combo). Warm the milk and broth, and slowly stream it in while whisking. Once the sauce can coat the back of the spoon, turn off the heat to mix in the cheese. High heat can cause the cheese to separate.