Ingredients
- Cavatappi pasta: 1 pound
- Butter: 4 tablespoons
- All-purpose flour: 4 tablespoons
- Milk: 3 cups
- Sharp cheddar cheese, shredded: 2 cups
- Gruyere cheese, shredded: 1 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Cook the cavatappi pasta according to package directions until al dente. Drain well and set aside.
- Step 2: While the pasta is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
- Step 3: Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened.
- Step 4: Remove the saucepan from the heat and stir in the cheddar cheese and Gruyere cheese until melted and smooth. Season with salt and pepper.
- Step 5: Add the cooked pasta to the cheese sauce and stir to combine.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently over low heat with a splash of milk to restore creaminess.
- Garnish with a sprinkle of paprika and some chopped fresh parsley for a pop of color and flavor.
- Don't overcook the roux – a pale blonde color is perfect for a creamy, non-grainy sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American