Cavatappi and Cheese

     In case you were wondering, cavatappi is simply “corkscrew pasta” so yes; this is essentially a recipe for macaroni and cheese. But who doesn’t like taking something ordinary and making it gourmet? I like to think of this recipe as a more fanciful, sophisticated version of the classic comfort food. It is an adaptation of a Barefoot Contessa recipe; I have only changed a few measurements. It is a little complicated, but not at all difficult. Feel free to skip steps like grating the cheese if you prefer to buy it already grated or wish to save time. I think this dish is elegant enough to serve guests and it sure was a nice treat for a Monday night dinner this week!

Ingredients

2 c. cavatappi

3 c. grated cheese (I used 2 c. Gruyere and 1 c. mild cheddar but feel free to use any combo of your favorite semi-soft cheese)

2 c. milk

¼ c. flour

5 T. butter

¼ t. ground nutmeg

1 t. kosher salt

¼ t. pepper

5 slices white bread, crusts removed

1. To prep: Preheat oven to 375 degrees. Boil pasta for 6-8 minutes, drain, set aside. Meanwhile grate 3 cups of chosen cheese, set aside. In a food processor, process bread into crumbs, set aside.

Beautiful little spirals

2. Over medium heat, melt 3 T. butter in a large saucepan. Meanwhile, heat milk in the microwave on full power 2-3 minutes or until piping hot but not boiling. Whisk flour into butter stirring constantly for about 2 minutes. Add hot milk to butter and flour mixture. Allow mixture to thicken slightly over heat about 3-4 minutes.

This is also known as a roux, a common base for many french sauces.

3.  Add grated cheese, nutmeg, salt, and pepper to mixture and stir until almost completely melted. Add pasta and stir to combine.

Mixture will thicken while baking. 

4. Melt remaining 2 T. butter and combine with breadcrumbs. Pour pasta mixture into a 9X11 inch baking dish, top evenly with breadcrumbs, and bake 25 minutes on 375 or until crust it brown and bubbly. 

Bread crumbs combined with butter to form thick crumbles.

Voila!