Friday, September 26, 2014

Eight Cheese Baked Cavatappi
















This is a delicious and quick to make mac and cheese that is so cheesy and creamy. So simple, yet the blend of cheeses give it that gourmet taste. I use Cavatappi pasta because it has just the right amount of ridges that make the cheese cling tight and it just the right size for that perfect bite. Quick to make and delicious ...what more could you ask for? Go ahead ...click on the photo...get ...a napkin!

Eight Cheese Baked Cavatappi

1 pound cavatappi pasta, uncooked
1 quart of heavy cream
1 cup Monterrey Jack, grated

1 cup Sargento 6 cheese Italian Blend (because it's the perfect blend of Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago)

1 cup Sharp Cheddar, grated
Salt and pepper to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg

Preheat the oven to 375 degrees. In a large pot of boiling salted water; add the cavatappi and cook according to the directions on the package. Drain very well and pour into a 9 x 13 lightly greased or sprayed baking dish.
Heat heavy cream in a saucepan, add the Monterey Jack, Cheddar, and the Italian blend cheese and stir until melted. Add salt and pepper to taste. Finally add the nutmeg and stir well to blend. Pour the cheese sauce over the cooked cavatappi. Bake for 30 to 35 minutes, or until the sauce is bubbly.







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