Cavatappi and Cheese, Baby!

There’s something undeniably comforting about mac and cheese (or in this case, cavatappi and cheese) — warm, velvety, and just the right kind of indulgent. This version leans into everything that makes the classic so crave-worthy, with tender cavatappi noodles wrapped in a rich, buttery sauce layered with sharp cheddar, nutty aged Gouda, melty Gruyère, and a savory hit of Parmesan. A generous sprinkle of smoked paprika adds cozy depth, and the whole dish bakes until the top turns golden and crisp. It’s the kind of recipe that feels right at home on a holiday table but is easy enough to make anytime you’re craving something warm, cheesy, and soul-soothing. Let’s get cookin’!

INGREDIENTS

PASTA + SAUCE
1 lb (454g) cavatappi pasta
3 tbsp cup (42g) unsalted butter
2 tbsp (16g) all-purpose flour
2 ¾ cups (650ml) whole milk
1 cup (240ml) heavy cream
½ tsp salt (adjust to taste)
¼ tsp freshly ground black pepper
1-2 tbsp smoked paprika (use more if you want it bold and smoky)
8 oz (227g) sharp cheddar, shredded
6 oz (170g) aged Gouda, shredded
4 oz (113g) Gruyère, shredded
½ cup (50g) Parmesan, finely grated

CRUNCHY BREADCRUMB TOPPING
1 cup (50g) panko breadcrumbs
2 tbsp (28g) melted butter
2 tsp smoked paprika
¼ cup (25g) Parmesan
Chopped fresh parsley or chives, optional garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook the pasta:
   Bring a large pot of salted water to boil. Cook cavatappi until just al dente (it will continue cooking in the oven). Drain and set aside.

3. Make the roux:
   In a large saucepan or skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until lightly golden and bubbly.

4. Build the sauce:
   Slowly stream in the milk and cream while whisking constantly to avoid lumps. Bring to a gentle simmer and let it thicken, 2–3 minutes.

5. Season:
   Remove from heat and stir in the salt, pepper, and smoked paprika.

6. Add the cheeses:
   Stir in the cheddar, aged Gouda, Gruyère, and Parmesan until smooth and fully melted.

7. Combine:
   Add the cooked cavatappi to the cheese sauce and gently fold until every noodle is coated.

8. Assemble:
   Pour the mac and cheese into the prepared baking dish.

9. Make the topping:
   Stir together panko, melted butter, smoked paprika, and Parmesan. Sprinkle evenly over the top.

10. Bake:
    Bake for 20–25 minutes, until the top is golden and the edges are bubbling. For extra crispiness, broil for 1–2 minutes — watch closely.

11. Serve:
    Let it cool for a few minutes, then top with fresh herbs if desired. Serve warm and enjoy!

Follow @injoskitchen on Instagram to watch recipes come to life!