Creamy Cheddar Mozzarella Cavatappi
Stovetop cavatappi coated in a butter-and-flour sauce with milk, heavy cream, sharp cheddar, and mozzarella.
Ingredients
Pasta and Sauce
- 1 pound dry cavatappi pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk
- 1¼ cups heavy whipping cream
- 1 cup sharp cheddar cheese finely shredded
- 1 cup low-moisture mozzarella finely shredded
Only If Needed
- 1–2 tablespoons additional milk for loosening the finished sauce
Instructions
- Cook the dry cavatappi in boiling water according to its package until al dente. Drain when ready, timing it close to the finished sauce.
- Melt butter over medium heat in a saucepan. Whisk in flour, salt, and pepper and cook for 1 minute without browning deeply.
- Whisk in milk and cream gradually. Bring to a gentle bubble, stirring for about 3–5 minutes until slightly thickened and smooth.
- Turn the heat very low or move the pan off the burner. Stir in cheddar and mozzarella a handful at a time until melted; avoid boiling the cheese sauce.
- Fold in the drained pasta. If necessary, loosen with extra milk 1 tablespoon at a time, up to 2 tablespoons. Rest 5 minutes and serve in 6 portions.
Notes
The estimated 35 minutes includes pasta cooking, sauce preparation, and a 5-minute settling rest. The sauce is intended for immediate stovetop service.