Ultimate Baked Cavatappi & Three Cheeses: A Grown-Up Mac and Cheese Recipe

Craving a dish that’s both comforting and sophisticated? Look no further than this exquisite Baked Cavatappi & Three Cheeses. Think of it as the elevated, grown-up version of your beloved mac and cheese, designed to tantalize your taste buds with complex flavors and a wonderfully creamy texture. This recipe transforms simple ingredients into an unforgettable culinary experience.

This delightful pasta bake finds its roots in a recipe I discovered years ago in an old issue of Cottage Living magazine. The original version featured bits of browned prosciutto, adding a smoky, salty dimension. While delicious, my household quickly discovered a preference for the vegetarian rendition. The combination of three distinct cheeses creates such a rich and satisfying profile that you truly won’t miss the meat. However, if you’re a devout meat-lover, feel free to incorporate about 3 ounces of browned prosciutto bits before baking to customize it to your liking.

The Star Ingredients: A Trio of Cheeses and Perfect Pasta

What makes this baked pasta dish so special is the thoughtful blend of ingredients. Each component plays a crucial role in creating a harmonious and deeply flavorful experience. We’re talking about a symphony of textures and tastes, from the pasta’s unique shape to the carefully selected cheeses.

Gather Your Ingredients for Baked Cavatappi & Three Cheeses:

• Cavatappi Pasta: This short, hollow pasta with its distinct corkscrew or spiral shape is fantastic for capturing and holding rich sauces and other ingredients. Its ridges are perfect for clinging to the cheesy goodness. If cavatappi isn’t available, fusilli or elbow macaroni are excellent substitutes that offer a similar sauce-holding capability. For those with dietary restrictions, gluten-free pasta can be used without compromising the deliciousness of the dish.
• Butter: Essential for starting our roux and building the base of our creamy sauce. Salt control isn’t overly critical here, so feel free to use salted butter, which is often more convenient to have on hand than unsalted.
• Assorted Fresh Herbs (Optional): While entirely optional, a few sprigs of fresh rosemary, sage, thyme, and a bay leaf can infuse a subtle, aromatic layer of flavor into the butter and, subsequently, the sauce. This small addition elevates the dish from good to gourmet.
• All-Purpose Flour: Used to create the roux, which thickens our sauce to a luxurious consistency. I highly recommend using unbleached all-purpose flour that is organic, non-GMO, and free of glyphosate. Personally, I favor flour from Sunrise Flour Mill, a domestic company located in Minnesota, known for its quality. For a gluten-free version, a reliable gluten-free all-purpose flour blend works perfectly.
• Milk: Regular whole milk is recommended for the creamiest, richest sauce. However, reduced-fat milk can also be used if preferred, though it might result in a slightly thinner sauce.
• Salt & Freshly Ground Black Pepper: These essential seasonings enhance all the other flavors in the dish. Adjust to your personal preference.
• Ground Red Pepper (Optional): For those who enjoy a little kick, a pinch of ground red pepper adds a subtle warmth that complements the rich cheese blend beautifully.
• Gruyère Cheese: This Swiss-type cheese is a cornerstone of this recipe. It should be freshly grated or shredded for the best melt and flavor. Gruyère offers a strong, complex flavor profile with delightful notes of nuts, fruit, and an underlying earthiness. Its firm, dense texture makes it ideal for grating and ensures a smooth melt into the sauce.
• Gouda Cheese: A semi-hard Dutch cheese that melts incredibly well, contributing to the creamy texture. Young Gouda provides a mild and creamy taste, while aged Gouda develops a more intense, nutty, and slightly sweet flavor. Your choice of Gouda will influence the overall robustness of the dish.
• Parmesan Cheese: Always grate your Parmesan fresh from a block of aged Parmigiano Reggiano whenever possible. Freshly grated Parmesan offers a sharp, salty, and umami-rich flavor that is incomparable to pre-grated varieties, adding depth and a savory finish to the cheese sauce.

Customizing Your Three-Cheese Pasta Bake

One of the beauties of this recipe is its adaptability. You can easily tailor it to suit different palates or dietary needs:

• For a Milder Flavor Profile: If you prefer a less intense cheese experience, especially for younger diners or those with a delicate palate, consider swapping out the aged Gouda for a young, mild Gouda or even Monterey Jack cheese. For the Gruyère, which has a wonderfully strong character, you can opt for basic Swiss cheese or even a good quality sharp cheddar to achieve a milder yet still delicious result. My own grandchildren, surprisingly, adore the dish exactly as written, so don’t be afraid to try the bold flavors!
• Gluten-Free Adaptation: This recipe is incredibly easy to make gluten-free without sacrificing taste or texture. Simply substitute the all-purpose flour with your preferred gluten-free flour blend and use gluten-free cavatappi (or another short, spiral pasta). The rich sauce and cheese blend will still create a phenomenal dish.

Preparing Your Gourmet Cavatappi Bake

Making this sophisticated pasta dish is surprisingly straightforward. Follow these steps for a perfectly creamy and cheesy result:

1. Preheat Oven & Prep Pasta: Begin by preheating your oven to 350ºF (175ºC). While the oven heats, cook your cavatappi pasta according to package directions, aiming for an al dente texture. This ensures the pasta retains a pleasant bite after baking. Once cooked, drain the pasta thoroughly and set it aside.
2. Prepare Baking Dish: Lightly grease your chosen baking dish. For this recipe, a 13″ x 9″ dish will yield more crispy edges, while an 8″ x 8″ high-sided dish will result in a creamier interior. Set the greased dish aside.
3. Infuse the Butter with Herbs (Optional Step for Added Depth): This is a secret step that adds a subtle layer of aromatic flavor. Melt the butter in a Dutch oven or a large, heavy-bottomed pot over low heat. If you’re using fresh herbs like rosemary, sage, thyme, and a bay leaf, add them to the melting butter. Allow them to gently steep for just a minute or two until their beautiful fragrance is released into the butter. This gentle infusion adds a complex, earthy note. Crucially, remember to remove all herb sprigs and bay leaves from the pan before proceeding with the next step to prevent any bitterness or unwanted texture.

Crafting the Irresistible Three-Cheese Sauce

The heart of this baked cavatappi dish is its luscious, velvety cheese sauce. Building it correctly ensures a smooth, flavorful coating for every spiral of pasta.

4. Make the Roux: Increase the heat under your Dutch oven to medium. Add the all-purpose flour to the melted butter (after removing herbs) and cook, whisking constantly, for one minute. This step creates a roux, which is essential for thickening the sauce and preventing a raw flour taste.
5. Whisk in Milk and Thicken: Slowly and gradually whisk in the milk. Continuous whisking is key here to prevent lumps and ensure a perfectly smooth sauce. Continue cooking and whisking for about five minutes. The mixture should come to a gentle boil and begin to thicken slightly, achieving a silky consistency.
6. Season the Sauce: Remove the pot from the heat. Whisk in the salt, freshly ground black pepper, and, if you desire a hint of warmth, a pinch of ground red pepper. Taste and adjust seasonings as needed.

7. Incorporate the Cheeses: Off the heat, add ½ cup of the shredded Gruyère cheese to the sauce, whisking until it is completely melted and smooth. Then, add all of the Gouda and Parmesan cheeses, continuing to whisk until the sauce is utterly smooth, creamy, and irresistible. The residual heat from the sauce will be enough to melt the cheeses without overcooking them.

8. Combine and Transfer: Add the cooked cavatappi pasta to the warm cheese sauce and stir gently to ensure every piece of pasta is thoroughly coated in the rich, creamy sauce. Then, transfer this delectable mixture to your prepared baking dish.
9. Final Cheese Layer & Bake: Top the pasta mixture with the remaining ½ cup of shredded Gruyère cheese. This final layer will melt into a beautiful, golden crust during baking. Bake in the preheated oven at 350ºF (175ºC) for 25 to 30 minutes, or until the dish is bubbly around the edges and the top is golden brown and slightly crispy.

Choosing Your Baking Dish: Crispy Edges vs. Creamy Core

This recipe, as outlined, serves three to four people generously. The size of your baking dish can subtly influence the final texture of your baked cavatappi:

• For More Crispy Edges: I personally love the delightful crunchy edges that form on the top and sides of the casserole. To achieve this, I often opt for a larger 13″ by 9″ baking dish, typically used for more sizable pasta bakes. The increased surface area allows for more of that coveted golden-brown crispness. My favorite for this dish is my Le Creuset Oval Au Gratin Baking Dish. Its hearty stoneware construction holds heat exceptionally well, making those crispy edges even easier to achieve.
• For a Creamier Interior: If your preference leans towards a dish with a more uniformly creamy pasta filling, then an 8″ by 8″ high-sided baking dish is the perfect choice. This smaller, deeper dish keeps more of the pasta submerged in the sauce, resulting in a silkier, gooier texture throughout.

Rest assured, this dish is absolutely delicious either way, so choose the baking dish that best suits your texture preference!

Planning for a Crowd? This Recipe Doubles Beautifully! If you’re hosting a larger gathering or simply want more leftovers (and trust me, you will!), this recipe is easily doubled. When doubled, all the ingredients will fit nicely into any high-sided 13″ by 9″ baking dish, making it a fantastic and fuss-free option for entertaining.

Achieving the Perfect Golden Crust

Once your baked cavatappi is hot and bubbly, you might find that the top layer of cheese hasn’t quite achieved that desirable golden-brown crispness. Don’t worry! This is an easy fix:

• Broiler Finish: Simply place the finished dish under the broiler for just a few minutes. Keep a very close eye on it, as cheese can go from perfectly golden to burnt in a flash. This quick step will give you that beautiful, appetizing crust that adds another layer of texture to this wonderful dish.

Baked Cavatappi & Three Cheeses: The Perfect Addition to Your Next Family Feast

Whether you’re looking for an impressive side dish, a comforting main course, or a vegetarian crowd-pleaser, this Baked Cavatappi & Three Cheeses delivers every time. Its creamy sauce, perfectly cooked pasta, and rich blend of cheeses make it a dish that appeals to all ages. It’s truly a celebration of flavor and texture, turning an everyday meal into a special occasion.

Print

Baked Cavatappi & Three Cheeses

For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for the Gouda.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 servings

Author Rosemary Stelmach

Ingredients

• 8
  ounces
  cavatappi or other short, spiral-shaped pasta
  (or gluten-free pasta)
• 2
  tablespoons
  butter
• several sprigs and/or leaves of fresh herbs
  (optional: rosemary, sage, thyme, bay leaf)
• 2
  tablespoons
  all-purpose flour
  (or gluten-free flour)
• 2
  cups
  milk
  (whole milk recommended, or 2% milk)
• 1/4
  teaspoon
  salt
• 1/8
  teaspoon
  freshly ground black pepper
• pinch of ground red pepper
  (optional)
• 1
  cup
  Gruyère cheese, grated and divided
  (4 ounces)
• 3/4
  cup
  Gouda cheese, shredded
  (3 ounces)
• 1/4
  cup
  Parmesan cheese, grated
  (1 ounce, preferably Parmigiano Reggiano)
• 3
  ounces
  browned prosciutto bits
  (optional, for meat lovers)

Instructions

1. Preheat oven to 350ºF (175ºC). Cook pasta al dente or according to package directions. Drain and set aside.

2. Lightly grease a 13″ x 9″ or 8″ x 8″ baking dish, and set aside.

3. Melt butter in a Dutch oven over low heat. If using, add fresh herbs. Let them steep for 1-2 minutes until their fragrance is released. Be sure to remove the herbs from the pan before adding the flour.

4. Increase heat to medium. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in milk and cook, whisking constantly, for about 5 minutes or until the mixture is smooth, comes to a boil, and thickens slightly.

5. Whisk in salt, black pepper, and, if desired, red pepper.

6. Remove from heat. Add 1/2 cup of the shredded Gruyère, whisking until smooth. Add all of the Gouda and Parmesan, and whisk until smooth. If adding, stir in the browned prosciutto bits now. Add the cooked pasta, and stir to combine thoroughly.

7. Transfer the pasta mixture to the prepared baking dish and top with the remaining 1/2 cup of shredded Gruyère. Bake at 350ºF (175ºC) for 25 to 30 minutes or until bubbly and golden.

8. If the top hasn’t browned to your liking, carefully place the dish under the broiler for a few minutes, watching closely to prevent burning.

Recipe Notes

For a gluten-free option, ensure you use gluten-free flour and pasta.

To vary the flavor, substitute Gruyère with basic Swiss or Cheddar, and Gouda with Monterey Jack for a milder profile.

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