Ingredients
- Cavatappi pasta – 1 pound
This spiral-shaped pasta holds onto the cheese sauce beautifully. If you don’t have cavatappi, elbow macaroni or rotini are great substitutes. - Unsalted butter – ¼ cup (half a stick)
This forms the base of the roux, which thickens your sauce. Salted butter is fine—just reduce the added salt slightly. - All-purpose flour – ¼ cup
Flour and butter together create a roux that gives your cheese sauce the perfect creamy consistency. - Salt – ¾ teaspoon
Enhances the flavor of the dish. Feel free to adjust to taste. - Black pepper – ½ teaspoon
Adds just a touch of heat. Freshly ground is ideal, but pre-ground works just fine. - Milk – 1 cup
Any type of milk works here. 2% is used in this recipe, but whole, skim, or dairy-free options like oat or almond milk can be used. - Heavy whipping cream – 1¼ cups
This gives the dish its luxurious, velvety texture. If you want to lighten things up, use half-and-half or more milk instead. - Shredded sharp cheddar cheese – 1 cup
Sharp cheddar offers bold flavor. For smoother melting, shred it yourself rather than using pre-shredded bags. - Shredded mozzarella cheese – 1 cup
Adds that classic stringy melt. You can swap in Monterey Jack or provolone for a similar effect.
Optional Flavor Add-Ins
- Garlic powder
- Paprika
- Onion powder
- A pinch of cayenne (for a gentle kick)
Optional Protein Additions
If you’re looking to make this a heartier main dish, adding protein is a great idea. Here are a few beginner-friendly options:
- Cooked shredded chicken – Adds lean protein and works well with the cheese sauce.
- Ground beef (browned and drained) – For a more robust flavor and texture.
- Grilled chicken slices – Great if you’re prepping ahead or using leftovers.
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the cavatappi and cook until just al dente (firm to the bite), following the instructions on the package.
Drain and set aside. Do not rinse, as you want the pasta to hold onto the cheese sauce.
2. Make the Roux
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Stir continuously for about 1–2 minutes. You want the mixture to bubble but not brown.
This step is key—it ensures your cheese sauce will be smooth, not gritty.
3. Season the Base
Whisk in the salt and pepper. If you’re using optional seasonings like garlic powder, paprika, or onion powder, add them now. This builds flavor from the ground up.
4. Add Milk and Cream
Gradually pour in the milk while whisking, followed by the heavy cream. Continue stirring constantly until the mixture thickens slightly and begins to bubble—about 5 minutes. It should coat the back of a spoon when ready.
5. Melt the Cheese
Lower the heat to low. Slowly add in the shredded cheddar and mozzarella, stirring until the cheeses are completely melted and the sauce is smooth. Take your time here—adding cheese too quickly or over high heat can cause it to become grainy.
6. Combine Pasta and Sauce
Add the drained pasta to the cheese sauce. Stir gently until every noodle is well coated. If the sauce seems too thick, stir in 1–2 tablespoons of milk to loosen it up.
7. Rest and Serve
Let the mac and cheese sit for 5 minutes before serving. This allows the sauce to thicken and cling to the pasta perfectly.
Notes
Troubleshooting
- Sauce too thin? Keep simmering it gently for another 2–3 minutes while stirring.
- Sauce too thick? Add a little more milk, a tablespoon at a time, until it reaches your desired consistency.
- Cheese won’t melt smoothly? Make sure your sauce isn’t too hot and always use freshly shredded cheese for best results.
Efficient Prep Tips
- Grate cheese ahead of time to make the cooking process faster.
- Cook pasta while preparing the sauce to save time and keep things moving smoothly.
- Use a whisk for the roux and sauce to prevent clumps and ensure an even texture.
Tool Substitutions
- Don’t have a whisk? Use a fork to mix the roux and sauce.
- No medium saucepan? Any nonstick pot will do the trick.
- If you don’t have a colander, lift the pasta out with a slotted spoon or large tongs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes