Creamy Cavatappi and Cheese

Contributed By: Terry Borden


6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups shredded sharp cheddar cheese
1 cup cubed Velveeta
3 green onions, chopped
1/2 cup panko bread crumbs
3 thick-sliced bacon strips, cooked and coarsely crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional


Cook cavatappi according to package directions.
Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.
Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.
Bake, uncovered, at 350° until bubbly, 20 to 25 minutes. Sprinkle with green onion and, if desired, pepper.

Helpful Hints:

Prep: 30 min. Bake: 20 min.
Makes 10 servings
What is cavatappi?
Cavatappi is a thick, hallow, corkscrew shaped pasta.
What can I use instead of cavatappi?
An easy substitute for cavatappi pasta is elbow macaroni!

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