Make a 9 x 13 pan of white cheddar macaroni and cheese with cavatappi noodles. This white mac and cheese is creamy and decadent, yet super easy to whip up.
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Nothing is better than a pan full of creamy, melty mac and cheese. This recipe is unique because it uses cavatappi noodles and a white cheese sauce.
Whether you need a side dish for Thanksgiving, the holidays, or just for a weeknight dinner, this white cheddar and gouda macaroni is sure to impress!
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What You'll Learn In This Recipe
- How to make cavatappi mac and cheese completely from scratch.
- Tips to avoid a gritty mac and cheese sauce.
- Helpful make-ahead instructions (perfect for prepping for the holidays).
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Ingredients You Need
- Cavatappi pasta: This is my favorite type of pasta for macaroni. However, you could also use something like fusilli.
- Unsalted butter: I prefer unsalted butter since the cheese already has a decent amount of salt.
- All purpose flour: This ingredient is used for the roux (a mixture of flour and butter), which helps to thicken the mac and cheese sauce.
- Whole milk: Be sure to keep the milk cold. It helps prevent gritty macaroni and cheese.
- Gouda/white cheddar cheese: I always recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese has an anti-caking agent that can inhibit melting.
Scroll down to the recipe card for the measurements.
How To Make This Recipe
Never made homemade macaroni and cheese? No problem! These step-by-step photos will help guide you.
1. Cook cavatappi pasta according to package directions until al dente. Al dente means that the pasta will still be slightly hard when you bite into it.
2. Meanwhile, in a large heavy bottom saucepan, melt butter over low heat. Once completely melted, whisk in the flour, and cook for 2–3 minutes.
3. Turn the heat to medium, and add in the milk, while continuing to whisk. Allow the milk to heat, but not boil.
4. Once the milk is very hot (steaming, but not boiling), turn the heat to low. Slowly, add the shredded gouda and white cheddar cheese, one handful at a time, while stirring.
5. Once all the cheese is melted, remove from heat, add in cooked cavatappi, and stir together.
6. Transfer macaroni and cheese to a greased 9 x 13 inch (23 x 33 cm) pan, and bake uncovered for 30–35 minutes until the top is golden and bubbly.
Expert Tips
- Don't overcook the pasta. It should cook to al dente (still slightly stiff in the middle). The pasta will finish cooking in the oven. Overdone pasta will turn mushy when it absorbs the cheese sauce, so don't over-boil the noodles.
- To avoid gritty macaroni and cheese, you'll want to make sure you are adding cold milk to your hot roux (flour and butter mixture). Also equally as important, make sure you are continuously whisking the sauce throughout the whole cooking process.
- Keep a careful eye on the milk to ensure it doesn't start to boil. Milk boils really quickly compared to other liquids. To avoid a burnt, overcooked flavor, keep an eye on the milk the whole time.
Recipe FAQs
Yes! Store the macaroni and cheese in a 9x13 baking dish in the refrigerator after step 5. Then, when you're ready to eat, finish baking the macaroni in the oven.
Yes, if you don't like gouda or can't find gouda cheese, you can easily substitute it for additional white cheddar.
It's best to work slowly and give the sauce enough time to cook slowly at a low temperature. Don't rush the process or the sauce could become grainy.
More Mac & Cheese Recipes
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Cavatappi White Mac & Cheese (In 9x 13 Pan)
Equipment
- saucepan
- 9 x 13 inch (23 x 33 cm) pan
Ingredients
- 1 pound cavatappi pasta
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 3 ½ cups cold whole milk
- 16 ounces finely grated gouda cheese room temperature
- 16 ounces finely grated white cheddar cheese room temperature
Instructions
- Heat oven to 375°F (190°C).
- Cook cavatappi pasta according to package directions until al dente. Drain completely.
- Meanwhile, in a large heavy bottom saucepan, melt butter over low heat. Once completely melted, whisk in flour, and cook for 2–3 minutes. Turn the heat to medium, and add in the milk, while continuing to whisk. Allow the milk to heat, but not boil (about 7 minutes).
- Once the milk is very hot (steaming, but not boiling), turn heat to low. Slowly, add in the shredded gouda and white cheddar cheese one handful at a time, continuing to stir. Once all the cheese is melted, remove from heat, and add in cooked cavatappi and stir together.
- Transfer macaroni and cheese to a greased 9 x 13 inch (23 x 33 cm) pan.
- Bake uncovered for 30–35 minutes until the top is golden and bubbly.
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