A corkscrew-shaped pasta that holds onto sauce from every angle — sturdy enough for a baked dish, fun enough for a kids' plate, and a natural for a cold pasta salad. A simple, plain dough that pairs with just about anything.
Net weight: 10 oz (283 g) Cooking time: Approximately 11 minutes for al dente
A grown-up, stovetop mac and cheese. Serves 4–5.
Ingredients
1 package Cavatappi
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
2 1/2 cups shredded sharp cheddar
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Instructions
Cook the cavatappi according to the package directions above, then drain.
In a saucepan over medium heat, melt the butter and whisk in the flour, cooking 1 minute.
Gradually whisk in the milk and simmer, stirring often, until thickened, about 5 minutes.
Remove from heat and stir in the cheddar and smoked paprika until melted and smooth. Season with salt and pepper.
Add the cooked cavatappi to the sauce, tossing to coat. Serve immediately.
A corkscrew-shaped pasta that holds onto sauce from every angle — sturdy enough for a baked dish, fun enough for a kids' plate, and a natural for a cold pasta salad. A simple, plain dough that pairs with just about anything.
Net weight: 10 oz (283 g) Cooking time: Approximately 11 minutes for al dente
A grown-up, stovetop mac and cheese. Serves 4–5.
Ingredients
1 package Cavatappi
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
2 1/2 cups shredded sharp cheddar
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Instructions
Cook the cavatappi according to the package directions above, then drain.
In a saucepan over medium heat, melt the butter and whisk in the flour, cooking 1 minute.
Gradually whisk in the milk and simmer, stirring often, until thickened, about 5 minutes.
Remove from heat and stir in the cheddar and smoked paprika until melted and smooth. Season with salt and pepper.
Add the cooked cavatappi to the sauce, tossing to coat. Serve immediately.
