Creamy Cheesy Bacon Cavatappi Pasta (Print version)
Cavatappi pasta tossed with crisp bacon and a creamy cheddar, mozzarella, and Parmesan sauce, then baked until bubbling.
# Ingredients:
For the pasta and bacon
01 -
12 oz (340 g) cavatappi pasta
02 -
10 oz (285 g) thick-cut bacon, chopped
03 -
1 tablespoon kosher salt, for the pasta water
For the cheese sauce
04 -
2 tablespoons unsalted butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups (480 ml) whole milk
07 -
1/2 cup (120 ml) heavy cream
08 -
2 cups (225 g) freshly shredded sharp cheddar cheese
09 -
1 cup (115 g) shredded mozzarella cheese, divided
10 -
1/2 cup (45 g) grated Parmesan cheese
11 -
1 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1 teaspoon Dijon mustard
14 -
1/2 teaspoon smoked paprika
15 -
1/2 teaspoon black pepper
16 -
1/2 teaspoon fine salt, plus more to taste
17 -
1/2 cup reserved pasta water, as needed
For serving
18 -
2 tablespoons chopped fresh parsley or chives, optional
# Instructions:
01 -
Preheat the oven to 400°F. Boil the cavatappi in salted water until 1-2 minutes shy of al dente. Reserve 1 cup of pasta water, then drain.
02 -
Cook the chopped bacon in a large skillet over medium heat until crisp, about 8-10 minutes. Transfer to a paper towel lined plate and leave 2 tablespoons of drippings in the skillet.
03 -
Add the butter to the bacon drippings. Whisk in the flour and cook for 1 minute, stirring constantly, until lightly foamy.
04 -
Slowly whisk in the milk and cream. Simmer for 4-5 minutes, whisking often, until the sauce thickens enough to coat a spoon.
05 -
Turn off the heat. Stir in the cheddar, 1/2 cup mozzarella, Parmesan, garlic powder, onion powder, Dijon mustard, smoked paprika, pepper, and salt until smooth.
06 -
Fold in the drained cavatappi and about three-quarters of the bacon. Add reserved pasta water, a few tablespoons at a time, until the sauce looks glossy and slightly loose.
07 -
Spread the pasta in a greased 9 x 13 inch baking dish. Top with the remaining mozzarella and bacon. Bake for 12-15 minutes until bubbling, then rest 5 minutes and garnish with parsley or chives if using.
# Good to know:
01 -
Use freshly shredded cheese for the smoothest sauce.
02 -
Cook the pasta slightly under al dente so it does not soften too much in the oven.
03 -
Best served after a 5 minute rest so the sauce settles.