Cavatappi White Mac & Cheese (In 9x 13 Pan)

baked cavatappi white cheddar macaroni and cheese.

5 from 1 vote

Cavatappi White Mac & Cheese (In 9x 13 Pan)

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.

Prep Time30

Cook Time35

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 412kcal

Author: Jessica Mode

Equipment

saucepan
whisk
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

US Customary - Metric

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.

Notes

Make Ahead: 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.

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.

In order 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.

Nutrition