Corkscrew Pasta and Cream Sauce Recipe
Looking for an easy and impressive pasta dish? Look no further than this creamy and cheesy Corkscrew Pasta with Cream Sauce. It’s delicious on its own or served as a side at your next family dinner. What’s more, this dish can be made ahead of time and reheated for a quick and easy weekday lunch.
Servings 5
Ingredients
- 1/2 lb uncooked cavatappi pasta
- 1/4 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup milk any kind
- 3/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 ½ cups shredded cheddar cheese (divided)
Instructions
- Preheat oven to 325 °F. Grease a square baking dish and set aside.
Cook the Pasta
- Bring a large pot of water to a boil. When boiling, sprinkle some salt, and then add dried cavatappi pasta. Cook until al dente (About 1 minute less than the package directs).
- Drain the pasta and drizzle with olive oil to keep it from sticking. Set aside to cool while preparing cheese sauce.
Make the Cheese Sauce
- Melt butter in a saucepan over medium heat. Add flour, salt, and pepper. Whisk and cook for 2 minutes.
- Gradually pour in the milk and heavy cream, stirring constantly. Lower the heat to medium-low and cook for a few minutes until the mixture is barely thickened.
- Remove from heat and add 1 cup shredded cheese. Stir until melted.
Assemble and Bake
- Add the cooked cavatappi noodles and toss to coat.
- Pour half of the mixture into the baking dish. Sprinkle 1/2 cup cheddar cheese over the top.
- Add the remaining mixture and sprinkle with the remaining cheese.
- Bake for 15-20 minutes or until the cheese has melted.
- Serve hot with your favorite veggie or salad.