11/05/2026
Creamy Cheddar Mustard Cavatappi
Serves 2 | About 25 minutes | Category: CHEESE
Equipment: Pasta pot, heavy saucepan, whisk, silicone spatula, serving spoon.
Ingredients
- 7 oz (200 g) dry cavatappi
- 2 qt (2 L) water with 2 tsp (12 g) salt for boiling; reserve 1 cup (240 ml) cooking water
- 1 tbsp (14 g) unsalted butter, shaped into a heart
- 1 tbsp (8 g) all-purpose flour
- 3/4 cup (180 ml) milk
- 2 tbsp (30 g) cream cheese, softened
- 1 cup (110 g) freshly grated mild cheddar
- 1 tsp yellow mustard
- 1/4 tsp black pepper
- 1 tbsp chopped chives
Method
1. Cook cavatappi in salted boiling water to al dente following package time. Reserve water, then drain.
2. Melt heart-shaped butter in heavy saucepan over medium-low heat. Whisk in flour and cook 1 minute. Add milk gradually, whisking smooth. Simmer gently 2–3 minutes until slightly thickened.
3. Turn off heat. Stir in cream cheese, mustard and cheddar a handful at a time until melted. If too thick, loosen with 2–4 tbsp pasta water.
4. Add drained cavatappi to the sauce and fold gently. Spoon into separate pale blue deep plates and add pepper and chives. Serve warm; do not boil the cheese sauce.
