Description
This creamy stovetop mac and cheese recipe is a quick and comforting meal featuring tender cavatappi pasta enveloped in a rich, cheesy sauce made from sharp cheddar and mozzarella. Perfect for a family dinner or an easy weeknight treat, this dish combines simple ingredients to create a classic favorite with a velvety texture and delicious flavor.
Ingredients
Scale
Pasta
- 8 ounces cavatappi shells
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups milk
- 1/2 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain well and set aside.
- Make the Roux: In the same large pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour, salt, and black pepper until smooth and combined, cooking for about 1-2 minutes to remove the raw flour taste.
- Add Dairy: Slowly pour in the milk and heavy whipping cream while continuously whisking. Continue to cook and stir until the mixture starts to bubble and thickens slightly, approximately 4-5 minutes.
- Melt the Cheese: Reduce the heat to low. Gradually stir in the shredded sharp cheddar and mozzarella cheeses until fully melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked cavatappi shells back into the pot. Gently stir until all the pasta is evenly coated with the creamy cheese sauce.
- Thicken and Serve: Allow the mac and cheese to sit on low heat for 5 minutes to thicken further. Serve immediately while hot and creamy.
Notes
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
- To adjust thickness, add more milk if too thick, or let cook a few minutes longer if too thin.
- Feel free to add a pinch of smoked paprika or mustard powder for additional depth of flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
