Description
A warm bowl of creamy mac and cheese with a rich blend of sharp cheddar and gooey mozzarella, perfect for easy weeknight dinners or chilly fall evenings.
Ingredients
Scale
- 1 pound cavatappi shells
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (2% preferred)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook the cavatappi shells in boiling water until al dente, following the packaged directions. Drain and set aside.
- Melt the butter in a medium pot over medium heat.
- Whisk in the flour, salt, and pepper to form a roux.
- Pour in the milk and heavy cream slowly, whisking constantly until combined and thickened slightly.
- Reduce heat to low and add the shredded cheeses, stirring until melted and smooth.
- Toss the cooked pasta into the cheese mixture, ensuring every piece is coated. Add more milk if needed.
- Let sit for 5 minutes to thicken up before serving.
Notes
Feel free to swap the types of cheese or add your favorite spices for a zesty twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg