Homemade Baked Mac and Cheese (Easy Cavatappi Recipe)

by Summa Salts

Creamy, cheesy, golden on top, and made with cavatappi so every spiral holds the sauce. This homemade baked mac and cheese recipe was made by longtime Saltine Cara, and it's a keeper. It's easy, it feeds a crowd in a 9×13 dish, and it's even better with a few grinds of Summa Salts.

Ingredients

  • 1 box (16 oz) cavatappi pasta
  • 4 cups shredded cheese (cheddar, Colby Jack, or a blend), divided
  • 1½ cups milk
  • 1 cup heavy cream
  • 4 tbsp butter
  • 4 tbsp cream cheese
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Suggested Summa Salts

How to Make Baked Mac and Cheese

  1. Preheat oven to 350°F.
  2. Lightly grease a 9×13-inch baking dish.
  3. Cook cavatappi in salted boiling water for 1–2 minutes less than package directions. Drain.
  4. In a large saucepan over medium-low heat, melt butter.
  5. Add milk and heavy cream, stirring until warmed through. Do not boil.
  6. Stir in Dijon mustard, garlic powder, paprika, Italian seasoning, salt, and pepper.
  7. Remove from heat. Gradually stir in 3 cups shredded cheese until melted and smooth.
  8. Stir in cream cheese.
  9. Add cooked cavatappi and mix until evenly coated.
  10. Transfer to prepared baking dish and sprinkle remaining 1 cup shredded cheese evenly over the top.
  11. Bake uncovered for 20–25 minutes, until hot, bubbly, and lightly golden.
  12. Let rest for 5 minutes before serving.

Baked Mac and Cheese FAQ

What pasta is best for baked mac and cheese?
This recipe uses cavatappi. The spiral shape holds onto the cheese sauce.

What temperature do you bake mac and cheese at?
350°F, uncovered, for 20–25 minutes until hot, bubbly, and lightly golden.

Why undercook the pasta?
Cook it 1–2 minutes less than the package says. It finishes cooking in the oven.

What size pan do I need?
A 9×13-inch baking dish.

What cheese should I use?
Cheddar, Colby Jack, or a blend. You'll need 4 cups shredded: 3 for the sauce, 1 for the top.

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Handcrafted in small batches in Jacksonville, FL.

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