Description
A rich and indulgent mac and cheese featuring sharp cheddar and parmesan cheeses with fresh Tuscan herbs, topped with crispy panko breadcrumbs for the perfect comfort food experience.
Ingredients
Scale
- 8 oz Cavatappi pasta
- 2 cups shredded Sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup Heavy cream
- 2 tbsp chopped Fresh basil
- 1 tbsp chopped Fresh thyme
- 1 cup Panko breadcrumbs
- 3 tbsp Unsalted butter
- 2 minced Garlic cloves
- 2 tbsp All-purpose flour
Instructions
- Prep: Preheat oven to 350°F (175°C) and grease baking dish
- Cook Pasta: Boil cavatappi in salted water for 8-10 minutes until al dente, then drain
- Start Sauce: Melt butter in saucepan over medium heat, sauté garlic until fragrant
- Make Roux: Whisk in flour, cook 1-2 minutes to eliminate raw flour taste
- Add Cream: Gradually whisk in heavy cream until sauce thickens smoothly
- Melt Cheese: Stir in cheddar and parmesan until completely melted and smooth
- Combine: Mix pasta with cheese sauce until evenly coated
- Assemble: Transfer to baking dish, sprinkle panko breadcrumbs on top
- Bake: Cook 20-25 minutes until golden brown and bubbly
Notes
- Grate cheese fresh from the block for better melting and smoother sauce consistency
- Reserve pasta water before draining to thin sauce if it becomes too thick
- Let the dish rest 5 minutes after baking for easier serving and better texture
- Toast panko breadcrumbs lightly before topping for extra crunch and golden color
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Keywords: creamy tuscan mac cheese, mac and cheese, comfort food, pasta, cheese sauce, tuscan recipe