Creamy Cavatappi Pasta with Garlic Parmesan Sauce

Optional additions

This dish is excellent on its own but can be customized with vegetables or proteins to create a more substantial meal.

• Steamed broccoli – add 1–2 cups of steamed florets and toss with the pasta at the end.
• Fresh spinach – stir in 1–2 cups of fresh spinach leaves until wilted.
• Asparagus – sauté 1 cup diced asparagus in a teaspoon of oil for 3–4 minutes; season and mix in.
• Peas – stir in 1 cup frozen peas and let them simmer in the sauce 1–2 minutes before adding the pasta.
• Sautéed mushrooms – fold in cooked mushrooms for an earthy, savory version.
• Caramelized onions – stir in prepared caramelized onions to add depth and sweetness.
• Red pepper flakes – add 1/2 teaspoon to the sauce or sprinkle on top to taste for heat.
• Shredded chicken – mix in about 1 cup cooked shredded chicken for added protein.
• Bacon – cook and crumble 1/2 cup bacon, then stir in at the end.
• Sausage – add 1/2 pound cooked crumbled or sliced sausage.
• Lobster – for a luxurious twist, add diced cooked lobster meat to the finished pasta.

How to make baked mac and cheese

To transform this creamy cavatappi into a baked casserole with a crunchy topping, follow these steps.

1. Preheat oven to 350°F if baking fully, or prepare the broiler for a quick finish.
2. Transfer the prepared creamy cavatappi to a 9×13-inch baking dish.
3. In a small bowl, melt 1/4 cup unsalted butter and mix with 1 cup panko breadcrumbs and 2 tablespoons grated Parmesan.
4. Sprinkle the breadcrumb mixture evenly over the pasta.
5. Bake at 350°F for about 30 minutes, or place under a high broiler for 3–5 minutes until the crumbs are golden brown and crisp. Watch closely when broiling to avoid burning.

You can refrigerate the prepared pasta, covered, for up to 3 days before baking; add the crumb topping just before baking to keep it crisp.

Recipe tips

• Let the half-and-half reach room temperature for about 15 minutes so it incorporates and thickens faster in the sauce.
• Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent a perfectly smooth melt.
• For a saucier sauce, add additional half-and-half 1/2 cup at a time until you reach your preferred consistency.
• For a thicker sauce, omit 1 cup of the half-and-half and add it back later if the sauce becomes too thick after adding the pasta.
• Serving size: this recipe serves about 4 as a main dish or 8–10 as a side. Double the ingredients to serve larger groups.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 6 days.

Stovetop: Reheat in a medium saucepan over medium heat, stirring occasionally, for 8–10 minutes until heated through.

Oven: Place in an oven-safe dish, cover with foil, and heat at 350°F for 20–25 minutes until warmed through.

Microwave: Reheat a single serving in a microwave-safe bowl for about 2 minutes, stirring halfway through.

What to serve it with

This creamy cavatappi pairs well with grilled, roasted, or smoked proteins and makes a comforting side for holidays or weeknight dinners. Try it alongside:

• Marinated grilled sirloin steaks
• Smoked meatloaf
• Grilled tri-tip
• Grilled chicken thighs
• Smoked tri-tip
• Slow cooker French onion chicken
• Parmesan-crusted chicken

For holiday meals, pair it with impressive mains such as smoked turkey breast, beef Wellington, roasted prime rib, or bacon-wrapped turkey breast.

More cheesy recipes

If you love cheese-forward dishes, try these other favorites:

Cheesy Pull Apart Rolls

Cajun Mac and Cheese

Cheesy Grilled Potatoes

Broccoli Mac and Cheese

Nacho Cheese Sauce

Classic Mac and Cheese

Creamy Cavatappi

A grown-up version of mac and cheese made with cavatappi, Parmesan, and Gruyère in a silky sauce. Decadent, flavorful, and ready in about 25 minutes.

Ingredients

• 16 ounces uncooked cavatappi noodles
• 8 ounces Parmesan, shredded (≈2 ¼ cups)
• 8 ounces Gruyère, shredded (≈2 ¼ cups)
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour (or 2 tbsp cornstarch)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons Italian seasoning
• 3 cups half-and-half
• 2 tablespoons fresh lemon juice

Instructions

1. Bring a large pot of salted water to a boil and cook the cavatappi until tender. Drain and set aside.
2. Shred the cheeses and set them aside.
3. Melt butter in a large saucepan over medium heat; add garlic and cook 1 minute.
4. Whisk in the flour to make a roux, then season with salt, pepper, and Italian seasoning.
5. Slowly add the half-and-half, bring to a gentle simmer, and reduce heat to medium-low.
6. Stir in the shredded cheeses until fully melted and the sauce is smooth.
7. Remove from heat, stir in lemon juice, add the cooked noodles, and toss to coat. Serve immediately.

Notes

• Let half-and-half sit at room temperature for 15 minutes to help the sauce thicken more quickly.
• Freshly shredding cheese yields the best melt and flavor.
• Adjust sauce thickness by adding or omitting half-and-half in 1-cup increments.
• Make ahead: assemble and refrigerate for up to 3 days before baking; add toppings just before baking for a crisp crust.
• Leftovers keep in the fridge up to 6 days.

Nutrition Facts (per serving)