#Cavatappi pasta for mac
Cavatappi is my personal favorite for mac and cheese, especially when I want something a little "fancier" for holidays. I also use it in my Pea, Burrata, and Prosciutto Pasta Salad. Cavatappi pasta: One of my all time favorite pasta shapes! Cavatappi translates to "corkscrew" in Italian, and its spiral shape is great for catching sauces.Finish it up in the oven and then you get your prize: a bubbling casserole of cheesy goodness.įor more must-have holiday dishes, also try my Brown Butter Garlic Mashed Potatoes, Bang Bang Brussels Sprouts, Sausage, Apple, and Cranberry Stuffing, or Vietnamese Shrimp Toast! Punch it up with chicken broth for savoriness, a couple of spices, and a crunchy breadcrumb topping. It starts with a traditional roux, then milk and shredded cheese is added in to create a silky smooth cheese sauce.
There's no right or wrong when it comes to this quintessential comfort dish, but this delicious Cavatappi Mac and Cheese follows an old fashioned, tried-and-true method. And if you can find the ones with ridges, it'll catch even more of the cheese sauce. The tubular, corkscrew shape makes it heartier and bouncier so it's more satisfying with every bite. Think of it as the grown up version of elbow pasta. cavatappi pasta is actually my favorite for a creamy sauce. I know macaroni always gets the love but I'll let you in on a secret.
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