Description
A rich and creamy cavatappi pasta dish featuring a luscious cheese sauce, tender noodles, and optional add-ins like spinach or chicken for a hearty, comforting meal.
Ingredients
Units
Scale
- 12 oz cavatappi pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- Optional: 1 cup cooked chicken, spinach, or sun-dried tomatoes for mix-ins
Instructions
- Cook the cavatappi pasta according to package instructions. Drain and set aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Whisk in the flour and cook for 1-2 minutes to form a roux.
- Slowly add the milk and heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
- Stir in the mozzarella and Parmesan cheeses until melted and smooth.
- Season the sauce with salt, pepper, and Italian seasoning.
- Add the cooked pasta to the sauce and toss to coat evenly. Stir in optional mix-ins if desired.
- Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Add cooked chicken, spinach, or sun-dried tomatoes for extra flavor and protein.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg