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Creamy Cavatappi & Cheese Recipe

Dive fork first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this grown-up mac and cheese. Hot sauce lends a mild heat that’s delectable with the smoky topping. —Barbara Colucci, Rockledge, Florida

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Creamy Cavatappi & Cheese Recipe

Prep: 20 min. Bake: 20 min.

Yield: 10 Servings

20 20 40

Ingredients

6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups (24 ounces) shredded sharp cheddar cheese
1 cup cubed process cheese (Velveeta)
3 green onions, chopped
TOPPINGS:
1/2 cup panko (Japanese) bread crumbs
3 thick-sliced bacon strips, cooked and coarsley crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Directions

Cook cavatappi according to package directions.
Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Sprinkle with green onion and, if desired, pepper. Yield: 10 servings.

Originally published as Creamy Cavatappi & Cheese in Simple & Delicious February/March 2013, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Cavatappi & Cheese

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Reviewed on Feb. 24, 2013 by ColleenaG

Everyone loved this version of mac & cheese. I thought when making the dish that I was going to have way too much cheese sauce but it was exactly right for 6 cups of pasta. Next time, however, I will make a 1/2 recipe at a time.

Reviewed on Feb. 15, 2013 by mjw

This is a definite do-over. Made a pan for a family where the young mother of 4 is going through chemo (and a test portion for myself). They went wild over it. Fabulous restaurant quality recipe. The garlic and green onion really set it apart from other mac & cheese recipes. Loved it.

Reviewed on Feb. 10, 2013 by geysergazer

Each member of my family came up to me separately and said, "Mom, this is a keeper!"

Reviewed on Jan. 15, 2013 by kampkook2

i would like to make it but where are the cal,

fat count.

Reviewed on Jan. 11, 2013 by RhondaK65

Really tasty and creamy. I cut the recipe in half and it still fed 6. What is with the crazy portion sizes? Left out onions because we don't care for them. Where are the nutrition facts?