baked cavatappi & three cheeses

Looking for an upgrade to your basic mac & cheese? I like to think of this Baked Cavatappi & Three Cheeses as the grown-up version of that all-time favorite comfort food.  

It is based on a recipe that I discovered in an old issue of Cottage Living. In the original version, bits of browned prosciutto were thrown into the mix. Turns out we prefer the vegetarian version.

There’s so much going on as it is with the three varieties of cheese that you won’t miss the meat. Unless you want it all …add about 3 ounces of browned prosciutto bits to the dish before baking.

If you prefer a milder dish, don’t use aged Gouda. You could choose regular Gouda or replace it with Monterey Jack.

And the Gruyère is rather strong …which is so good. But you can switch it out with basic Swiss or even Cheddar. Sometimes, the little ones like the milder version but I must tell you that my young grandchildren love this just as it is.

And as usual …this can be made gluten-free and will still be delicious. Simply substitute the flour and pasta with your gluten-free version and you’re all set.

• Preheat your oven to 350ºF.
• Cook the pasta al dente or according to package directions.
• Drain and set aside.
  
• Lightly grease a 13″ x 9″ or 8″ x 8″ baking dish, and set aside.
  

It’s totally optional, but I like to add the subtle flavor of fresh herbs to this dish. When the butter is melting (over low heat) add your favorites to the mix.

In my house, that includes rosemary, sage, thyme and bay leaf. Let them hang out for just a minute or two until their fragrance is released. Be sure to remove the herbs from the pan before adding the flour.

• Melt the butter in a Dutch oven over low heat.
• If using, add the sprigs of fresh herbs.
• Let them hang out for just a minute or two until their fragrance is released.
• Be sure to remove the herbs from the pan before adding the flour.
  

Time to build the flavorful sauce for your Baked Cavatappi & Three Cheeses…

• Increase the heat to medium.
• Add the flour and cook, whisking constantly, for one minute.
• Slowly whisk in the milk and cook, whisking constantly, for about five minutes.
• The mixture should be smooth as it comes to a boil and thickens slightly.
  
• Whisk in the salt, black pepper and, if desired, red pepper.

• Remove from the heat.
• Add 1/2 cup of the shredded Gruyère, whisking until smooth.
• Add the Gouda and Parmesan, and whisk until smooth.

• Add the pasta, and stir to combine.
• Transfer the mixture to the prepared baking dish.
• Top with the remaining 1/2 cup of shredded Gruyère.

This recipe, as presented here, makes enough to serve three to four people. We enjoy the crunchy edge that forms on the top of the casserole. So I usually choose to use a larger 13″ by 9″ baking dish …one that you would typically use for a more sizable amount of prepared pasta.

I think my favorite for this dish is my Le Creuset Oval Au Gratin Baking Dish. The hearty stoneware holds the heat well so that the crispy edges are easier to achieve. If you prefer more of the creamy pasta filling, use an 8″ by 8″ high-sided baking dish. Delicious both ways.

And keep in mind that this is easily doubled for that larger crowd. When doubled, it will all fit nicely in any high-sided 13″ by 9″ baking dish.

• Bake at 350ºF for 25 to 30 minutes or until bubbly.

If the sauce is bubbly and it appears to be done, but the top layer hasn’t browned …you can always place the finished dish under the broiler for just a few minutes.

 

Baked Cavatappi & Three Cheeses is what you need at your next family feast.