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White Cheddar Cavatappi and Cheese
Creamy white cheddar macaroni cheese with cavatappi pasta with folded white cheddar, cream cheese, cream, and butter.
To change up the look of my macaroni and cheese sometimes I just use white cheddar. It definitely makes it feel a little more high end but the flavors don’t change. When I use white cheddar I often use it for my lobster mac and cheese. it really highlights additions without clashing or getting lost in orange. The same goes for jalapeno and bacon mac or any additional add-ins you like. it helps highlight and stand out. All the recipe stays consistent with the staples butter, cheese, and cream. Check out my tips and tricks below for the best white cheddar cavatappi and cheese. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST WHITE CHEDDAR CAVATAPPI AND CHEESE
cream cheese: cream cheese as a base for anything cheesy just makes it richer and creamier. using about half a block of cream cheese is all you need. it melts right into the dairy and helps thicken and tighten a sauce. it also keeps everything from breaking, in the long run,
al dente pasta: cavatappi pasta has a little more bite on the al dente side which is fine. instead of over boiling in water bake it in the oven. the 15 minutes in the oven will get it to the perfect chew. so always cook your pasta according to the package instructions since pasta and brands vary.
dairy: if you feel like your cavatappi and cheese isn’t creamy enough don’t add more cheese it will only tighten it. add more dairy to the mix and fold it in. if your cavatappi is too tight before going into the oven it will only get tighter. loosen everything with the addition of half and half. it will result in a creamier finished product.
SIMILAR INGREDIENTS TO:
- STUFFED CHEESY SHELLS W/ GARDEN RAGU
- CREAMY BACON & LEEK ORECCHIETTE PASTA
- BAKED CHICKEN AND BROCCOLI RIGATONI
ENJOY THIS RECIPE WITH:
- ROASTED LEMON CHICKEN SPAGHETTI & HERB CROUTONS
- BRAISED BEEF + PARMESAN ORECCHIETTE PASTA
- SHERRY AND PARMESAN CHICKEN DRUMSTICKS
White Cheddar Cavatappi and Cheese
INGREDIENTS
- 10oz Cavatappi Pasta, cooked
- 4oz Cream Cheese, softened
- 3/4c Half and Half
- 10oz White Cheddar, shredded
- 1/4tsp Nutmeg
- 3Tb Butter
- 2Tb Flour
- Cracked Black Pepper
- Salt
INSTRUCTIONS
- Cook pasta according to package instructions in salted water.
- Make a roux using 2Tb butter and flour. Cook for two minutes till combined.
- Add in half and half then cream cheese and met together.
- Once the half and half has thickened add in shredded white cheddar.
- Toss in cooked pasta and season with salt, pepper and nutmeg.
- Toss till cheese is melted and pasta is coated. Add in remaining butter and extra dairy if needed.
- Once combined toss on extra cheese and bake for 15 minutes at 375F till top is golden brown.
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