Cavatappi Mac and Cheese
This cavatappi mac and cheese recipe is rich, creamy and delicious. Made in one pot on the stovetop in only about 20 minutes, you’ll never need a box of mac and cheese again.
Homemade mac and cheese is one of my favorite comfort foods. This delicious recipe is my go-to for the creamiest mac and cheese. Chewy cooked cavatappi pasta is coated in a delicious creamy sauce that is rich and cheesy. The fact that it is made in one pot on the stovetop is an added bonus, making it perfect for a busy weeknight or weekend lunch.
Even better? This sauce is gluten free! Traditional macaroni and cheese is made with a bechamel sauce, which has a base of butter and flour. This recipe is made without flour and uses a cornstarch slurry instead, which means the sauce has no gluten. Just use your favorite gluten free noodles for a delicious mac and cheese your whole family can enjoy.
Serve this cavatappi mac and cheese with some rotisserie chicken and broccoletti for a simple main dish any night of the week.
You Will Love This
- This recipe is designed to be almost as easy as a boxed mac and cheese, made all in one pot on the stovetop.
- Macaroni and cheese is a huge crowd pleaser. Make it a full meal with some chicken and veggies on the side, for a menu your whole family can agree on.
- Use this creamy cheese sauce with your favorite gluten-free cooked pasta for a delicious gluten-free mac and cheese.
Ingredients
To make this easy stovetop cavatappi mac and cheese, you need the following simple ingredients (exact measurements are in recipe card below).
Ingredient Notes
- Cavatappi noodles: Cavatappi pasta is my favorite type of pasta for homemade mac. It’s corkscrew shape is great for soaking up all that cheesy sauce. You could use another pasta shape if you prefer – elbow macaroni is a classic. Feel free to substitute gluten-free pasta.
- Sharp cheddar cheese: Make sure you shred your own cheese for the best results! Pre-shredded cheese contains anti-caking agents that prevent it from melting nicely.
- White cheddar cheese: There are several kinds of cheese that are great in mac and cheese. I like to use at least two types for depth of flavor. You could substitute Gruyere, Havarti, Monterey Jack or Mozzarella cheese for the white cheddar. Gruyere in particular has a mild nutty flavor that pairs really well with sharp cheddar cheese.
- Half and half: You could substitute whole milk for a lighter mac and cheese, or heavy cream for a very indulgent and creamy mac and cheese.
Instructions
Step One: Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta. Cook according to package directions, taking a minute or two off the recommended cooking time. You want the pasta to be cooked al dente, as it will cook a little bit longer in the cheese sauce. When the pasta is cooked, drain it and return it to the pot.
Step Two: Turn the heat down to medium low. Add the butter to the hot pasta, and stir to combine. In a small mixing bowl or spouted measuring cup whisk together the half and half, kosher salt, garlic powder and corn starch to form a slurry. Pour the liquid into the mac and cheese.
Step Three: Add the shredded cheese to the pot. With the pasta still over medium-low heat, stir the mac and cheese until the cheese is fully melted and the sauce is thickened and creamy, approximately 5 minutes.
Serve immediately, and enjoy!
Top Tip: Make sure to shred your own cheese for this recipe. That’s just about the only step that makes this harder than a store-bought mac! Pre-shredded cheese is coated in a powder that keeps it from sticking together in the bag. That powder will prevent it from melting smoothly, and your cheese sauce will not be as smooth and creamy as you’d like.
Storage
Mac and cheese is best eaten right away, because the cheese sauce will become more grainy and less smooth after it cools. If you do have leftovers, store them in an air-tight container in the refrigerator for up to 3-4 days. When reheating, add a tablespoon or two of milk to the pasta, warm the pasta in the microwave, and stir well to reincorporate the sauce and bring back some creaminess.
Cavatappi Mac and Cheese
Ingredients
- 1 16 ounce box cavatappi pasta
- 3 tablespoons butter
- 2 cups half and half
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt to taste
- 1 cups cheddar cheese freshly grated
- 1 1/2 cups white cheddar cheese freshly grated
Instructions
- Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta. Cook according to package directions, taking a minute or two off the recommended cooking time. You want the pasta to be cooked al dente, as it will cook a little bit longer in the cheese sauce. When the pasta is cooked, drain it and return it to the pot.
- Turn the heat down to medium low. Add the butter to the hot pasta, and stir to combine. In a small mixing bowl or spouted measuring cup whisk together the half and half, kosher salt, garlic powder and corn starch to form a slurry. Pour the liquid into the mac and cheese.
- Add the shredded cheese to the pot. With the pasta still over medium-low heat, stir the mac and cheese until the cheese is fully melted and the sauce is thickened and creamy, approximately 5 minutes.
- Serve immediately, and enjoy!
This is a great recipe. All the kids (and adults too) loved it at our Thanksgiving.