If there’s one dish that brings instant comfort, it’s mac and cheese. And when you make it with twisty cavatappi noodles and bake it until golden and bubbly, it becomes something truly special. This Ultimate Baked Cavatappi Mac and Cheese is creamy, extra cheesy, and topped with a crispy, buttery crust that’s impossible to resist. Whether you’re feeding your family or treating yourself, this Ultimate Baked Cavatappi Mac and Cheese is the kind of meal that feels like a warm hug in a bowl.
The magic of this dish is in the layers of texture and flavor. You’ve got the creamy, melty cheese sauce hugging every spiral of pasta, the golden baked top, and the perfect hint of spice if you want to kick it up a notch. It’s rich, satisfying, and everything you want mac and cheese to be—simple ingredients, big comfort.
The first time I made Ultimate Baked Cavatappi Mac and Cheese, I was cooking for a small gathering of friends. I didn’t want to go with boxed mac—I wanted something that felt homemade and cozy. I picked up some sharp cheddar, a little mozzarella, and spotted cavatappi pasta at the store. I figured those twisty noodles would hold onto the cheese better. Spoiler alert: they did, and everyone went back for seconds.
That first batch of Ultimate Baked Cavatappi Mac and Cheese was a little messy, not quite as golden on top as I wanted—but it was a hit. Since then, I’ve played with the recipe a lot—adding a breadcrumb topping, trying different cheese blends, even sneaking in some veggies. But no matter what, the base stays the same: a creamy cheese sauce, cavatappi noodles, and that crispy baked finish that makes everything better.
If you’re looking for a comforting dish that’s sure to please, look no further than Ultimate Baked Cavatappi Mac and Cheese. It’s the ultimate comfort food that everyone will love!
Table of Contents
Why You’ll Love This Recipe
- Ultra Creamy – The cheese sauce is smooth, rich, and coats every noodle perfectly.
- Perfectly Baked – That golden crust on top gives you the best of both worlds: creamy inside, crispy outside.
- Crowd-Pleaser – It’s the ultimate comfort food—everyone from kids to adults will love it.
- Customizable – Add your favorite cheeses, a pinch of cayenne, or even chopped veggies or bacon.
- Make-Ahead Friendly – Assemble it ahead of time and just bake it when you’re ready to eat.
Health Benefits of Ultimate Baked Cavatappi Mac and Cheese
Okay, it’s definitely comfort food—but with a few tweaks, it’s not all indulgence:
- Calcium Boost – All that cheesy goodness means it’s rich in calcium, great for bones and teeth.
- Add Veggies for a Nutrient Kick – Stir in spinach, peas, or roasted broccoli to get in your greens.
- Whole Grain Option – Use whole grain cavatappi to add fiber and keep you full longer.
- Protein-Packed – Thanks to the cheese and milk, it has a decent protein punch to keep energy steady.
- Better than Store-Bought – No preservatives or weird ingredients—just real food.
When to Make Ultimate Baked Cavatappi Mac and Cheese
This is the kind of dish that fits all kinds of moments:
- Weeknight Dinners – Cozy and filling after a long day.
- Family Gatherings – Everyone loves a bubbling dish of baked mac and cheese.
- Holiday Tables – A rich, comforting side that pairs well with everything.
- Potlucks – Make it in a foil pan and watch it disappear.
- Lazy Sundays – The perfect treat to enjoy while relaxing at home.
Chef’s Notes: Ultimate Baked Cavatappi Mac and Cheese
- Extra Creamy Sauce – Swap whole milk with half-and-half or heavy cream for a richer, silkier texture.
- Vegetarian Option – Substitute vegetable broth or use extra milk instead of chicken broth.
- Cheese Swaps – Mix in melting cheeses like Gouda, Fontina, Monterey Jack, or even Velveeta for different flavor profiles.
- Cream Cheese Boost – Add a few tablespoons of cream cheese for a tangy and ultra-creamy upgrade.
- Spice It Up – Paprika, ground mustard, and nutmeg add subtle depth—feel free to tweak to your taste.
- Pasta Texture Tip – Only cook the cavatappi halfway before baking to avoid mushy results.
- Crunchy Topping – The Panko-Parmesan crust adds crunch—broil briefly at the end for extra crispiness.
- Make Ahead – Assemble the dish a day in advance, cover, and refrigerate. Just bake when ready to serve.
- Freezer Friendly – You can freeze before baking (without topping). Thaw overnight, then top and bake fresh.
- Serving Size Tip – This recipe makes a generous amount—great for gatherings or meal prepping!
Ultimate Baked Cavatappi Mac and Cheese
10
servings20
minutes30
minutes501
kcal50
minutesIndulge in the creamy richness of homemade Cavatappi Mac and Cheese! Featuring a luscious three-cheese sauce crafted with sharp cheddar, nutty Gruyere, and creamy mozzarella, this recipe elevates a classic comfort food. Spiralized cavatappi pasta perfectly captures the decadent sauce, while a crispy Parmesan-Panko topping adds delightful texture and a savory crunch. Baked to golden perfection, this mac and cheese is ideal as a hearty main course or a crowd-pleasing side dish. Customize with your favorite cheese blend and spices for a truly unforgettable culinary experience. Perfect for family dinners and gatherings!
Ingredients
1 lb cavatappi pasta
½ cup Panko breadcrumbs
2 tbsp grated Parmesan cheese
¾ cup shredded mozzarella cheese
1 cup shredded Gruyere cheese
2½ cups shredded sharp cheddar cheese
1 cup warmed low-sodium chicken broth
3½ cups warmed whole milk
3-4 cloves minced fresh garlic
6 tbsp all-purpose flour
¼ cup unsalted butter
Salt and pepper to taste
½ tsp paprika (optional)
½ tsp ground mustard (optional)
Pinch ground nutmeg (optional)
2 tbsp melted unsalted butter
- Alternative Ingredients
Cavatappi Pasta – Elbow macaroni rotini, penne, shells, or gluten-free pasta
Panko Breadcrumbs – Regular breadcrumbs crushed Ritz crackers, cornflakes, or gluten-free crumbs
Grated Parmesan – Asiago Pecorino Romano, nutritional yeast (vegan)
Mozzarella Cheese – Provolone Fontina, low-moisture mozzarella
Gruyere Cheese – Swiss Emmental, Havarti, or white cheddar
Sharp Cheddar Cheese – Colby Monterey Jack, Fontina, Gouda, Velveeta
Whole Milk – Half-and-half heavy cream, oat milk, almond milk, or soy milk (unsweetened)
Chicken Broth – Vegetable broth vegetarian or extra milk/cream
Minced Garlic – Garlic powder 1 tsp, shallots, or onion powder
All-Purpose Flour – Gluten-free flour cornstarch (3 tbsp), or arrowroot powder
Unsalted Butter – Vegan butter ghee, or olive oil
Paprika – Smoked paprika chili powder, or cayenne (for heat)
Ground Mustard – Dijon mustard or omit
Nutmeg – Allspice mace, or skip
Directions
- Set your oven to 350°F and lightly grease a 9×13 inch baking dish to prevent sticking.
- In a large pot, bring heavily salted water to a rolling boil. Add the cavatappi pasta and cook for approximately 4-5 minutes, cooking it only halfway and still quite firm. Drain the pasta well and set aside to prevent sticking.
- In a large skillet over medium heat, melt the butter until it begins to foam lightly. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1-2 minutes, stirring continuously to create a smooth roux.
- Gradually pour in the warmed milk while whisking constantly to prevent lumps. Repeat this process with the warmed chicken broth, ensuring a smooth and consistent sauce. Season with ½ teaspoon of salt and pepper, then let simmer over medium-high heat for 8-12 minutes, stirring frequently until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from the heat. Add the shredded cheddar, Gruyere, and mozzarella cheeses, stirring until completely melted and smooth. Incorporate the optional spices, if desired, mixing well to distribute them evenly. Finally, add the partially cooked pasta and stir thoroughly to coat every piece with the cheese sauce. Adjust seasoning to taste.
- Transfer the macaroni and cheese mixture to the prepared casserole dish, spreading it evenly. In a separate small bowl, combine the melted butter, Panko breadcrumbs, and grated Parmesan cheese. Stir until well combined, then sprinkle the mixture evenly over the top of the macaroni and cheese.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and bubbly. For an extra crispy topping, broil for an additional 3-5 minutes, watching carefully to prevent burning. Allow to cool slightly before serving for the best flavor and texture.
Equipment
- Large Pot
- colander
- large skillet
- Whisk
- 9×13 inch casserole dish
- Small Bowl
Notes
- For a richer sauce, replace whole milk with half-and-half or heavy cream. You can also substitute the broth with additional cream. Feel free to experiment with your favorite cheeses! Excellent melting cheeses include Gouda, Fontina, Monterey Jack, and even Velveeta. For a tangier flavor, consider adding cream cheese. To keep this recipe vegetarian, use vegetable broth or additional milk instead of chicken broth.
Nutrition Facts
- Calories: 501kcal
- Fat: 26g
- Saturated Fat: 15g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Cholesterol: 77mg
- Sodium: 410mg
- Potassium: 288mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 5g
- Protein: 22g
- Vitamin A: 812IU
- Vitamin C: 1mg
- Calcium: 495mg
- Iron: 1mg
FAQs: Ultimate Baked Cavatappi Mac and Cheese
Can I use a different pasta shape instead of cavatappi?
Yes, elbow macaroni, fusilli, or shells work well—just use pasta that holds sauce.
Is this recipe vegetarian?
It can be! Replace chicken broth with vegetable broth or more milk to make it vegetarian-friendly.
What cheeses melt best for mac and cheese?
Sharp cheddar, Gruyere, mozzarella, Gouda, Fontina, and Monterey Jack all melt beautifully.
Can I make this ahead of time?
Yes! Assemble everything and refrigerate for up to 24 hours. Bake when you’re ready to eat.
How do I reheat leftovers?
Reheat in the oven at 325°F covered with foil, or microwave in smaller portions. Add a splash of milk to revive creaminess.
Can I freeze this dish?
Yes, freeze before baking without the breadcrumb topping. Add topping and bake fresh after thawing.
How do I get a super crispy topping?
Broil the dish for the last 3-5 minutes, but keep an eye on it to prevent burning.
What if I don’t have Panko?
You can use regular breadcrumbs or crushed crackers as a substitute.
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