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Creamy Cheese Pasta

Featured in Meals That Make the Table Happy.

Packed with layers of cheesy goodness, this dish combines mozzarella, colby jack, and cheddar cheeses in a creamy sauce made with evaporated milk and cream. The pasta cooks with these layers and is baked until bubbly, then broiled for an irresistible crunchy topping. Great for feeding guests, it’s satisfying as a main meal or even a hearty side. Smoked paprika adds a warm note, while garlic powder enhances the depth of flavor. You’ll love how simple yet indulgent this cheesy creation is.
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Updated on Sun, 30 Mar 2025 00:21:50 GMT
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This mind-blowing mix of sharp cheddar, Colby Jack, and mozzarella makes an unforgettable twisted pasta dish that's won fans everywhere. Our mouthwatering creation turns basic spiral pasta into the ultimate comfort meal, wrapped in smooth sauce and topped with a bubbly golden crust that'll have everyone asking for more. What makes it special? The way we arrange the layers and blend the cheeses creates pockets of melty goodness in each forkful.

I whipped this up for our family get-together last weekend, and my super picky nephew asked for thirds! The way the cheese clings to every twist of pasta makes each bite so good that even the grown-ups were cleaning their plates completely.

Key Dish Elements

  • Cavatappi pasta: Its twisty shape grabs sauce in every curl for maximum flavor
  • Sharp cheddar: Gives that bold, aged kick that takes the whole dish up a notch
  • Colby Jack: Melts into buttery smoothness throughout the dish
  • Mozzarella cheese: Creates that awesome stretchy pull we all crave
  • Dijon mustard: Works quietly to make the cheese flavors pop
  • Evaporated milk: Keeps the sauce perfectly creamy
  • All-purpose flour: Gets you that ideal sauce thickness
  • Heavy cream: Makes everything extra rich and velvety
  • Butter: Forms the base of our smooth sauce
  • Seasonings: Work together without stealing the spotlight from the cheese

Crafting Your Cheesy Delight

Pasta Preparation:
Get a big pot of water boiling hard. Toss in three tablespoons of salt so it tastes like ocean water. Cook your cavatappi until it's still a bit firm when you bite it, around 9 minutes. This timing lets the pasta finish cooking in the oven while soaking up all that cheesy goodness.
Sauce Creation:
Melt your butter in a sturdy pot over medium heat until it starts bubbling gently. Slowly add flour while whisking non-stop to make a smooth mixture. Wait for it to turn slightly golden and smell nutty – that's your sign to move forward. Pour in room-temperature evaporated milk in steady streams, always whisking to keep it smooth. Then slowly add your warmed heavy cream, continuing to whisk so no lumps form.
Cheese Integration:
Turn the heat down low and start adding your freshly grated cheese mix bit by bit. Stir in a figure-eight pattern and let each handful melt completely before adding the next. Taking your time here means you'll get a silky-smooth sauce with no graininess.
Final Baking Process:
Make sure your oven is fully hot before putting your dish in the center. Watch the magic happen as the cheese bubbles up and turns golden, making that irresistible crust. A quick blast under the broiler at the end gives you that amazing crispy, cheesy top layer.
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My grandma always grated cheese by hand when I was a kid. I thought she was just making extra work for herself, but once I tasted how smooth it makes the sauce, I can't ever use the bagged stuff again. Those few extra minutes of prep work totally change how the finished dish turns out.

Tasty Companions

Balance this rich pasta with a fresh garden salad and tangy vinaigrette dressing. Try it with some roasted broccoli or green beans cooked with garlic for a nice contrast. Wash it all down with some cold white wine or sparkling water with a lemon squeeze to cut through the creaminess.

Twist It Your Way

Make it your own by mixing in crispy bacon bits and sweet caramelized onions between layers. Want some heat? Throw in chopped jalapeños and swap some cheese for pepper jack. For a fancy seafood version, gently fold in chunks of crab meat or pieces of lobster before you pop it in the oven.

Keeping It Good Later

Got leftovers? Stick them in a sealed container and they'll stay good in the fridge for about four days. When you want to reheat, splash in a bit of milk, cover with foil, and warm in a 325°F oven. Don't use the microwave – it'll make your beautiful dish rubbery and heat it unevenly.

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Close-up Tini's Mac and Cheese Recipe | mecooking.com

I've tweaked this dish for years and found that good ingredients and patience with each step make all the difference. The happy faces around the table when people taste it make every minute of prep time worth it. This isn't just another mac and cheese recipe. It's comfort food at its absolute best, bringing simple ingredients together to create something that's truly special.

Frequently Asked Questions

→ Can I prep this cheesy pasta in advance?
Sure! Build it the day before and cover it in the fridge. Add 10–15 minutes to the bake time if you’re cooking it straight from cold.
→ What’s the best pasta for this cheesy bake?
Corkscrew-shaped pasta works great because it grabs the sauce. Elbow macaroni or medium-sized shells are good backup options.
→ Can I freeze the baked pasta?
Absolutely! Freeze for up to three months. Let it thaw in the fridge the night before and bake it longer until it’s hot all the way through.
→ What does evaporated milk do in the pasta?
It gives the sauce a richer texture and keeps it smooth and creamy even after baking.
→ Do I have to broil the top layer?
No, but broiling gives you that crispy cheese crust we all love. Just don’t step away—it cooks fast!

Creamy Cheese Pasta

This pasta dish mixes mozzarella, colby jack, and cheddar in a velvety sauce, topped with a golden layer of melted cheese. A crowd-pleaser when baked to bubbly perfection.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Seasonings and Others

01 3 tablespoons all-purpose flour
02 1 tablespoon Dijon mustard
03 1/2 teaspoon garlic powder
04 1/2 teaspoon smoked paprika
05 1/4 teaspoon freshly ground black pepper
06 1/4 teaspoon salt

→ Pasta and Dairy

07 2 cups heavy cream
08 12 ounces evaporated milk (roughly one can)
09 3 tablespoons unsalted butter
10 1 pound colby jack cheese
11 1 pound mozzarella cheese
12 1/2 pound sharp cheddar cheese
13 1 pound corkscrew or cavatappi pasta

Instructions

Step 01

Start by heating your oven to 350°F. Boil water in a big pot with some salt, then cook the pasta following the box directions. After draining, set the pasta aside.

Step 02

Grate the cheeses on the coarse side of a box grater while waiting for the water to boil. Toss them together in a large bowl, split into two parts, and set aside.

Step 03

Combine the smoked paprika, garlic powder, salt, and pepper in a small dish. Leave this aside for later.

Step 04

In a big pan over medium heat, melt the butter. Stir in half of the spices and then add the flour. Cook, stirring all the time, until it bubbles and comes together smoothly.

Step 05

Slowly whisk the evaporated milk into the butter mixture until smooth. Add the heavy cream and stir in the Dijon mustard along with the rest of the spice blend. Let it simmer, stirring every now and then, until it gets thicker.

Step 06

Turn the heat down really low and mix in half of the grated cheeses bit by bit. Let each handful melt before adding more.

Step 07

Pour the cooked pasta into the cheesy sauce. Stir until all the noodles are fully covered in the creamy mixture.

Step 08

Spoon half the cheesy pasta into a casserole dish and sprinkle half the remaining cheese on top. Add the rest of the pasta and finish with the rest of the cheese. Bake for 25-30 minutes until bubbling, then broil for a couple of minutes to crisp the top.

Notes

  1. This makes enough for around 10 people if it’s a side dish or for about 5-6 if it’s the main meal.
  2. Allow the dish to cool down a bit before eating so you don’t burn yourself.

Tools You'll Need

  • Big pot for cooking pasta
  • Cheese grater
  • Large skillet or pan
  • Oven-safe casserole dish
  • Whisk or similar stirring tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy products
  • Has gluten from the pasta and flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 743
  • Total Fat: 47.3 g
  • Total Carbohydrate: 40.3 g
  • Protein: 35.8 g