Cavatappi Mac and Cheese

Mac and cheese is the ultimate comfort food. This delicious Cavatappi Mac and Cheese recipe is a family favorite, loved by kids and adults alike.

this recipe

Homemade mac and cheese is one of my favorite comfort foods. This delicious recipe is my go-to for the creamiest mac and cheese. Chewy cooked cavatappi pasta is covered in a delicious creamy sauce and topped with melty shredded cheese. This is the real deal.

Even better? This sauce is gluten free! Traditional macaroni and cheese is made with a bechamel sauce, which has a base of butter and flour. This recipe uses a cornstarch slurry instead, which means the sauce has no gluten. Just use your favorite gluten free noodles for a delicious mac and cheese your whole family can enjoy.

Serve this cavatappi mac and cheese with some rotisserie chicken and broccoletti for a simple main dish any night of the week. Or, pair it with turkey, sweet potatoes and brussels sprouts and cornbread for a perfect meal for the holiday season. Mac and cheese is one of those universally loved side dishes at the holidays that will make everyone happy – kids and adults.

You Will Love This

• Baked macaroni and cheese casserole is a great side dish recipe for the holidays. Cook and assemble it at home, and it is easy to transport to your holiday gathering in your favorite baking dish.
• This easy recipe makes the best mac and cheese – the creamy cheese sauce is the stuff of dreams!
• Use this sauce recipe with your favorite gluten-free cooked pasta for a delicious gluten-free mac and cheese.

Ingredients

• Cavatappi noodles: Cavatappi pasta is my favorite type of pasta for homemade mac. It’s corkscrew shape is great for soaking up all that cheesy sauce. You could use another pasta shape if you prefer – elbow macaroni is a classic. Feel free to substitute gluten-free pasta.
• Sharp cheddar cheese: Make sure you shred your own cheese for the best results! Pre-shredded cheese contains anti-caking agents that prevent it from melting nicely.
• White cheddar cheese: There are several kinds of cheese that are great in mac and cheese. I like to use at least two types for depth of flavor. You could substitute Gruyere, Havarti, Monterey Jack or Mozzarella cheese for the white cheddar. Gruyere in particular has a mild nutty flavor that pairs really well with sharp cheddar cheese.
• Half and half: You could substitute whole milk for a lighter mac and cheese, or heavy cream for a very indulgent and creamy mac and cheese.
• Garlic powder
• Cornstarch
• Optional: panko bread crumbs and butter for a crispy panko breadcrumb topping. I love a crunchy breadcrumb topping on mac and cheese. But, my kids are mac and cheese purists, and the breadcrumbs could cause a mini revolt, so more often than not, I leave it off. It’s delicious either way.

Instructions

Step One: Preheat the oven to 350 Degrees F. Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta. Cook according to package directions, taking a minute or two off the recommended cooking time. You want the pasta to be cooked al dente, as it will cook a little bit longer in the oven. When the pasta is cooked, remove from heat, drain and set aside.

Step Two: Make the cheese sauce. First, grate your fresh cheese and set aside. Then, melt butter in a large saucepan over medium heat. Add 3 1/2 cups of the half and half to the saucepan (reserve 1/2 cup). Stir in the garlic powder, and bring the sauce to a light simmer. In a small bowl, whisk together the reserved half and half and cornstarch to form a slurry. When the sauce is lightly simmering, slowly pour in the slurry. Stir constantly for 3-4 minutes, while the sauce thickens. When the sauce is thick enough to coat the back of a spoon, add three cups of shredded cheese. Stir the cheese into the sauce until fully melted and the sauce is thick and creamy. Season with salt to taste.

Step Three: Layer the casserole. Add half of the cooked and drained noodles to a large baking dish. Pour half of the cream sauce over top. Sprinkle with half of the remaining shredded cheese. Add another layer of the remaining cooked noodles, topped with sauce, and sprinkle the remaining shredded cheese over the top.

Step Four: Make the optional breadcrumb topping. Stir together panic bread crumbs, salt, and paprika. Melt four tablespoons of butter in the microwave. Add the butter to the breadcrumb mixture and stir until evenly coated. Sprinkle over the top of the pasta, adding 1/2 cup parmesan cheese if desired.

Step Five: Bake the cavatappi mac and cheese. Add the baking dish to the preheated oven and bake for approximately 25-30 minutes, until the sauce is bubbly and the panko topping is golden brown (if using). Serve immediately.

Can I make this completely on the stove top?

Absolutely! For easy stovetop mac and cheese, fully cook the pasta. Make the cheese sauce as instructed above. Mix the cooked pasta with the creamy sauce. Leave the remaining shredded cheese on the side and allow each person to top their bowl with shredded cheese and mix it in on their own. This is a perfect homemade mac and cheese for the busy weeknights. My kids love it – keeping the extra shredded cheese separate from the sauce reminds them of the mac and cheese from Noodles and Co.

Storage

Store leftover mac and cheese in an air-tight container in the refrigerator for up to 3-4 days.